Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

• 4 Smithfield Boneless Pork Chops
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil, divided
• 8 cloves garlic, minced
• 1/4 cup bacon pieces, half-cooked
• 1/2 cup chicken stock
• 2 cups heavy cream
• 1 1/2 cups chopped fresh baby spinach
• 1/2 cup chopped fresh tomato
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

1. Season pork chops on both sides with salt and pepper, to taste.
2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.