Pork Chops Milanese With Creamed Spinach Recipes

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PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY



Pork Chops And Creamy Spinach Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, spinach, cream cheese, salt, pepper, thick-cut pork chops, mashed potato

Provided by Lucia Plancarte

Categories     Dinner

Yield 5 servings

Number Of Ingredients 9

olive oil, to taste
¼ cup onion, minced
2 cloves garlic, minced
7 oz spinach, washed
6 oz cream cheese, cubed
salt, to taste
pepper, to taste
5 thick-cut pork chops
mashed potato, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the spinach and cool until wilted.
  • Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
  • Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
  • Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
  • Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
  • Bake the pork chops for 20 minutes, or until cooked through.
  • Serve the pork chops with mashed potatoes.
  • Enjoy!

Nutrition Facts : Calories 595 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram

PORK CHOPS MILANESE WITH CREAMED SPINACH



Pork Chops Milanese with Creamed Spinach image

No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 12

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 Tbsp. butter
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 Tbsp. milk
2 pkg. (6 oz. each) baby spinach leaves
1 lemon, cut into 6 wedges

Steps:

  • Heat oven to 425ºF.
  • Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
  • Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
  • Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
  • Place chops on platter; top with spinach mixture. Serve with lemon wedges.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

PORK MILANESE WITH GARLIC SPINCAH RIGATONI



Pork Milanese with Garlic Spincah Rigatoni image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons butter
1/2 Spanish onion thinly sliced
1/2 teaspoon dried basil
1 head garlic roasted
1/4 cup Parmesan cheese, divided
1/2 cup frozen spinach
1/2 pound rigatoni, cooked
4 pork loin chops, 4 ounces each
1/2 cup milk
1 cup flour
3 eggs seasoned with salt and pepper
1/2 cup fresh bread crumbs
2 cups mesclun salad
1 1/2 tablespoons red wine vinegar, or lemon juice
1/2 cup plus 3 tablespoons olive oil

Steps:

  • Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
  • Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.

PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

PORK CHOPS MILANESE WITH CREAMED SPINACH



Pork Chops Milanese with Creamed Spinach image

No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.

Provided by My Food and Family

Time 30m

Yield 6 servings

Number Of Ingredients 12

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp. KRAFT Real Mayo
1 Tbsp. GREY POUPON Dijon Mustard
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 Tbsp. butter
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 Tbsp. milk
2 pkg. (6 oz. each) baby spinach leaves
1 lemon, cut into 6 wedges

Steps:

  • Heat oven to 425ºF.
  • Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
  • Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
  • Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
  • Place chops on platter; top with spinach mixture. Serve with lemon wedges.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH



Pork Chops Saltimbocca with Sautéed Spinach image

Provided by Gina Marie Miraglia Eriquez

Categories     Roast     Sauté     Quick & Easy     Father's Day     Dinner     Pork Chop     Spinach     Prosciutto     Fontina     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
  • While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
  • Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
  • Serve pork with spinach.

PORK MILANESE WITH CREAMY CAPER SAUCE



Pork Milanese With Creamy Caper Sauce image

Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.

Provided by KPD123

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 boneless pork chops, thin-cut with fat trimmed
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup breadcrumbs, italian style
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
salt and pepper
3 tablespoons vegetable oil
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/4 cup capers, drained and chopped
2 tablespoons flat leaf parsley, minced
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
  • Season pork chops with salt and pepper.
  • One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
  • Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
  • For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!

Nutrition Facts : Calories 826.5, Fat 40.1, SaturatedFat 11.6, Cholesterol 292.1, Sodium 1140.7, Carbohydrate 42.9, Fiber 2.8, Sugar 3, Protein 69.8

BONELESS PORK CHOPS MILANESE



Boneless Pork Chops Milanese image

You can put these chops together, cover and refrigerate and cook at dinner time. This is a really quick and delicious recipe courtesy of Giada DeLaurentis.

Provided by Marie

Categories     Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
2 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Steps:

  • Coarsely crush the panko and place in a large shallow bowl.
  • Stir the cheese into the panko.
  • Lightly beat the eggs in another large shallow bowl.
  • Sprinkle the pork generously with salt and pepper.
  • Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
  • Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
  • Transfer to paper towels to drain.
  • Transfer the pork to plates and serve with lemon wedges.

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Top Asked Questions

How to cook pork chops in garlic spinach sauce?
To cook your pork chops in creamy garlic spinach sauce: Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside.
How do you make pork chops from scratch?
For the pork chops, season with salt and pepper. Spread out the flour and breadcrumbs on two separate plates or sheets of wax paper. Beat the eggs in a wide, shallow bowl until thoroughly blended. Dredge the chops in flour to coat them lightly, and tap off any excess. Dip them in the beaten egg, letting the excess drip back into the bowl.
How do you cook spinach with cream cheese?
Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach and cool until wilted. Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
What to serve with spinach mushroom pork chops?
These spinach mushroom pork chops have a creamy garlic sauce that comes together quickly and makes an excellent weeknight dinner. Love the spinach and mushroom flavor combo? Try my Creamy Balsamic Spinach Bacon Mushroom Chicken or this Creamy Mushroom and Spinach Gnocchi recipe.

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