Spinach-and-Cheese Pork Chops with Polenta

• 1 18 -ounce tube prepared polenta, sliced into 12 rounds
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 thin bone-in center-cut pork loin chops (about 5 ounces each)
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, chopped
• 1 5 -ounce package baby spinach (about 6 cups)
• 4 slices provolone cheese
• 1 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 4 jarred cherry peppers or pepperoncini, drained and sliced

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper.
2. Bake until golden, about 20 minutes.
3. Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side.
6. Transfer to a separate baking sheet.
7. Add the remaining 1 tablespoon olive oil to the skillet.
8. Add the garlic and cook until just golden, 1 minute.
9. Add the spinach and season with salt and pepper.
10. Cook, stirring, until just wilted, 1 to 2 minutes.
11. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
12. Meanwhile, add the broth to the skillet.
13. Cook over medium-high heat until reduced by half, about 4 minutes.
14. Add the butter and stir until melted.
15. Top the pork with the pan sauce and peppers; serve with the polenta.
16. Photograph by Charles Masters

polenta, extravirgin olive oil, kosher salt, thin bone, rosemary, garlic, baby spinach, provolone cheese, chicken broth, unsalted butter, cherry peppers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-cheese-pork-chops-with-polenta.html (may not work)