Pork Chops Alla Fiorentina Recipes

PORK CHOPS ALLA FIORENTINA

Steps:

• Remove the pork chops from the refrigerator 30 minutes before cooking.
• Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
• Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

PORK CHOPS FLORENTINE

Steps:

• Brown the chops in a skillet without adding any oil.
• Add salt and pepper to taste and then add the water. Cover and simmer till tender.
• Chop the spinach and mix with the onion and mix.
• Meanwhile, mix the flour, butter and milk and add it to the noodles.
• Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
• Pour pan gravy over all.
• Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.

SKILLET PORK CHOPS FLORENTINE

Steps:

• Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
• Add the pork chops and cook until browned on both side, then remove and set aside.
• Reduce the heat to medium and add the remaining oil.
• Add the onion and cook until tender.
• Stir in the pasta sauce and spinach and heat to a boil.
• Return the pork chops to the skillet, reduce heat to low, cover, and cook until pork chops are done.
• Sprinkle with cheese.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.