Spinach and Cheese Pork Chops with Polenta
Ingredients
- 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
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