Giada De Laurentiis' Pork Chops alla Fiorentina | Giada’s Italian Weeknight Dinners

Giada makes a creamy pan sauce loaded with bright spinach for her Tuscan take on these pork chops! Get the recipe ▶ https://foodtv.com/3OTlnAb Subscribe to Food Network ▶ http://foodtv.com/YouTube Join Giada De Laurentiis in her home kitchen as she shows us how to whip up quick, easy and tasty Italian favorites to serve for dinner tonight. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pork Chops alla Fiorentina RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 50 min (includes resting time) Active: 15 min Yield: 2 to 4 servings Ingredients 2 to 3 bone-in pork loin chops (about 12 ounces each) 1 1/2 teaspoons kosher salt 2 tablespoons olive oil 1 tablespoon unsalted butter 2 shallots, thinly sliced 2 cloves garlic, smashed, peeled and cut in half One 5-ounce container baby spinach, roughly chopped 1/2 cup Pork Chops alla Fiorentina, pork chops, pork chops dinner, pork chops recipe, pork, italian pork chops, mascarpone cheese, creamy dish, dinner, family dinner, spinach, Tuscany, Tuscan recipes, pan sauce, 4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon) Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadasItalianWeeknightDinners #FoodNetwork #PorkChopsAllaFiorentina Giada De Laurentiis' Pork Chops alla Fiorentina | Giada’s Italian Weeknight Dinners | Food Network https://www.youtube.com/watch?v=5VaD1q_pCpI