Skillet Pork Chops Provençal with Cherry Tomatoes, Spinach Salad & Garlic Toast

One-pan pork chops simmered in a bright Provençal tomato-olive sauce with wilted spinach, served with crisp garlic toast and fresh parsley for an easy weeknight meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start the pork: In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with 1/2 the spice blend and S&P. Add the pork chops and cook 2 to 3 minutes per side, until lightly browned and partially cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.

Step 2

Mise en place: While the pork cooks, preheat the oven to 450°F. Halve the ciabatta lengthwise. Halve the cherry tomatoes. Peel, halve and thinly slice the onion. Mince the garlic. Roughly chop the parsley leaves and stems. Roughly chop the olives.

Step 3

Make the Provençal: In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions, cherry tomatoes, tomato paste and 1/2 the garlic. Cook, scraping the browned bits from the bottom of the pan, 2 to 4 minutes, until the tomatoes begin to soften; season with 1/2 the remaining spice blend and S&P. Add the olives, demi-glace and 1 cup of water (double for 4 portions). Nestle the partially cooked pork chops in the sauce. Cook, stirring frequently, 3 to 5 minutes, until the sauce has thickened and the pork is cooked through.

Step 4

Make the garlic toast: While the skillet Provençal cooks, in a small bowl, combine the remaining garlic and 1 tbsp olive oil (double for 4 portions). On a lined sheet pan, place the ciabatta cut sides up. Brush the cut sides with the garlic oil; season with the remaining spice blend and S&P. Toast in the oven 4 to 6 minutes, until golden brown. Remove; once cool enough to handle, transfer to a cutting board and halve crosswise on an angle.

Step 5

Finish & serve: To the pan of pork Provençal, add the spinach and 1/2 the parsley. Cook, stirring frequently, 1 to 2 minutes, until wilted. Divide the pork and sauce between your plates. Garnish with the remaining parsley and serve with the garlic toast on the side.