1 TBSP oilve oil
5 oz. fresh baby spinach
2 boneless pork chops, trimmed
1 TBSP olive oil
1 shallot, chopped
2 tsp garlic, minced
3 plum tomatoes, seeded and diced
2 TBSP balsamic vinegar
Preheat oven to 400F. Heat oil for pork in a skillet and saute the spinach in same skillet for about 1 minute, or until just wilted. Cut a pocket in each pork chop and stuff with wilted spinach. On medium heat, brown pork chops in skillet, about two minutes per side. Transfer pork to oven for an additional 8 minutes.
While pork is cooking, add additional olive oil to skillet. Saute shallot and garlic for about two minutes. Add the tomato and saute for two more minutes. Add the balsamic vinegar and reduce to a glaze. Serve tomato compote over pork.
Notes: I'm going to say that this was inspired by and somewhat resembles a recipe by Antony Worrall Thompson. There is a similarily named recipe posted on the BBC Food site. However, it is lacking some ingredients and instructions, so I had to make a few things up as I went along. I served it alongisde Tangy Mashed Potatoes (a house favorite) from One Potato, Two Potato. We declared it good (though I may want to season the spinach with something while wilting next time).Posted by Jennifer at March 3, 2006 9:04 AM | TrackBack