Pork Florentine Recipes

ITALIAN PORK CUTLET FLORENTINE RECIPE - (4.3/5)

Steps:

• •Put flour, eggs and bread crumbs in separate shallow bowls. Blend cheese into bread crumbs. Season pork with salt and pepper; coat each chop well with flour. Dip in egg until well-coated; dredge in bread crumbs until completely coated. •Heat pure olive oil in pan on MED-HIGH, 1-2 min. Add pork, 3 chops at a time. Cook about 2 1/2 min, until edges turn golden-brown. Turn over; cook about 2 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of meat). Drain on paper towels. Repeat with rest of pork. Transfer to clean platter. Let rest 5 min. Wipe pan clean. •Add extra-virgin olive oil, spinach and tomatoes to pan on HIGH. Cook, stirring, until spinach is wilted and heated through, about 2 min. Divide spinach mixture evenly on chops. •Add lemon butter sauce, capers and parsley to pan. Add pepper to taste. Heat 2 min to warm through. Serve with sauce. Garnish with lemon zest.

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 TENDERLOIN FLORENTINE

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside. , Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks. , Place, seam side down, in a greased 13x9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan. , Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices.

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.

PORK FLORENTINE

Steps:

• Cut a lengthwise slit down the center of the pork loin within 1/2 in. of the bottom. Open the pork loin so it lies flat. Cover with plastic wrap. Flatten (with a meat mallet or a rolling pin will work). Remove plastic and cover with Dijon mustard, provolone cheese and spinach. Press down gently. Roll up like a jelly-roll style. Tie with kitchen string 1-1/2-in. to 2-in. intervals. Sprinkle with salt and pepper.
• Place on a rack in a shallow baking pan.
• Bake, uncovered, at 425 degrees F for 25-30 min. or until meat thermometer reads 165 degrees F. Transfer to a serving platter. Let stand for 10 min. before serving.

FLORENTINE PORK MEDALLIONS

Steps:

• Preheat oven to 325 degrees.
• Place tenderloin in baking dish sprayed with non-stick spray.
• Season with salt and pepper to taste.
• Bake 35-40 minutes or until desired doneness.
• When pork is done, remove from pan and keep warm.
• Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
• Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
• Slowly whisk in white wine; stir until smooth.
• Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• Gradually stir in milk; bring to a simmer.
• Cook over medium heat until smooth and thick, stirring constantly.
• Add chopped sun-dried tomatoes and spinach.
• Continue cooking until completely heated through. Mixture will be somewhat thick.
• Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• Arrange pork medallions on serving plate, top with spinach-tomato mixture.
• Season with salt and pepper, if desired.
• Sprinkle asiago cheese over the top and serve hot!