Pork Chops Florentine is the one-pan dinner you’ve been dreaming of! Pan-seared pork is cooked in a creamy spinach, tomato, and parmesan sauce until tender. It’s a cozy and comforting meal that’s perfect for the cooler months. I love serving it with rice pilaf or simple buttered pasta.
“This was absolutely delicious!! This will be added to my rotation of dinners. My daughter came home after having dinner elsewhere. As she was walking in, she said “It smells sooooo good in here! What did you make?” She ended up having a second dinner!” – Kristy, So Much Food reader
Table of contents
You Can Have These Pork Chops on the Table in Under an Hour!
Ultra juicy, golden brown pork chops are cooked in a creamy roasted tomato sauce spiked with plenty of parmesan cheese. The “Florentine” style of cooking generally indicates that a dish has spinach in it, and this recipe is no exception!
While pork chops Florentine isn’t necessarily an authentic Italian dish, it IS delicious and comes together so quickly. Perfect for a date night at home!
Even better, the pork chops come together in one pan with very little work. It’s easy to scale up or down to feed a crowd or a smaller family.
Tools You’ll Need
The 8 Main Ingredients
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Pork chops. I tend to opt for pork ribeyes since they’re a combination of dark and light meat. They’ve got a little more fat and therefore more flavor. Ask your local butcher shop or grocery store meat counter for a recommendation!
- Onion and garlic. It’s not a recipe worth making without onions and garlic! If you don’t have a yellow onion, swap in red, white, or shallots.
- Spinach. I originally created this recipe because I had a bag of fresh spinach I needed to use, but you can swap in frozen spinach. Just be sure to thaw and squeeze any extra liquid out.
- Tomatoes. I really love tomatoes in my Florentine-style sauce and roasting the cherry tomatoes gives them such great flavor.
- White wine. Wine is optional, but it adds a lot of flavor and the alcohol cooks off. Opt for a dry white wine like a sauvignon blanc or a pinot grigio.
- Heavy cream. Heavy cream really adds a lot of body to the sauce and gives it the best texture.
- Parmesan. Parmesan gives the creamy florentine-style sauce so much extra flavor.
How to Make Pork Chops Florentine
Jenny’s Tip: I always opt for a braiser for this recipe, at least 3.5 quarts. You’ll want a pan that’s oven safe with sides that are at least 2 inches high.
- Roast the tomatoes. Roasting the tomatoes before adding them to the creamy Florentine sauce enhances their natural sweetness and makes them nice and jammy.
- Sear your pork hard. So much of the flavor in this recipe comes from searing the pork. You want to really get some good deeply golden brown color on them before removing them from the pan.
- Make the sauce. After sautéing the onion and garlic, add the roasted tomatoes and white wine to the pan. Once most of the wine has cooked off (don’t worry, its flavor will still linger!), wilt down the spinach, then stir in the cream and parmesan.
- Finish the pork chops in the oven. Nestle the pork chops into the creamy spinach and tomato sauce and bake at 400ºF for about 25 minutes, or until done.
Jenny’s Tips for Super Juicy Pork Chops
Pat your pork chops dry. This is an essential step! If your pork chops aren’t dry, they won’t get that deep golden brown color when you sear them. Pat them all over with a paper towel before seasoning.
Use the right kind of pork. Pork chops have a bad reputation for being dry, but they don’t have to be! Select pork chops with a little extra fat on them that incorporates the rib meat (rib chops) or use my favorite, pork ribeye.
Don’t overcook. If your pork ever ends up dry, it was likely overcooked. I love this recipe because it’s really tough to overcook since it’s cooked in a creamy sauce in the oven. Juicy pork every time!
Side Dish Suggestions
Make it an Italian-inspired feast by serving your parmesan pork chops Florentine with one of the following sides:
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More One-Pot Italian Dinner Recipes to Try
- Pepperoni Meatballs in Vodka Sauce
- Chicken Piccata
- Chicken Parmesan Meatballs
- Skillet Lasagna
- Chicken Scarpariello
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Pork Chops Florentine Recipe
Ingredients
- 4-6 boneless pork ribeye chops (1 1/2" thick)
- 3 tablespoons olive oil , divided
- 1- pint cherry tomatoes
- 2 tablespoons unsalted butter
- 1/2 large yellow onion , diced
- 6 cloves garlic , minced
- 1/2 cup dry white wine
- 8 oz bag fresh baby spinach
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/3 cup Fresh basil leaves (for serving)
- Kosher salt , to taste
- Freshly ground pepper , to taste
Instructions
- Roast the tomatoes. Preheat an oven to 400ºF. Toss cherry tomatoes with 2 tablespoons of olive oil and a light sprinkling of kosher salt and freshly ground pepper. Place on a parchment-lined baking sheet and roast until lightly browned, about 30 minutes. Remove the tomatoes from the oven and set them aside.
- Season the pork chops. While the tomatoes are roasting, pat the pork chops very dry with paper towels and season on both sides with salt and pepper.
- Sear the pork chops. Heat a large, oven-safe skillet or braiser over medium heat and add the remaining olive oil. Place the pork chops in the skillet and sear on the first side for 5-7 minutes, until deeply golden brown. Flip the pork chops over and sear for another 2-3 minutes. Transfer them to a plate.
- Make the sauce. Add butter, diced onion, and garlic to the pan and cook for 2-3 minutes, working to scrape up any browned bits from the pan. Add the tomatoes and white wine and cook until most of the white wine has evaporated. Next, add the spinach and cook until the spinach has wilted. Then, add the cream and stir well to combine. Bring to a simmer, add the parmesan, and stir until melted. Season to taste with salt and pepper.
- Bake the pork chops. Return the pork chops to the pan and transfer, uncovered, to the oven. Bake at 400ºF for 25 minutes, until the pork chops are cooked through. Top with fresh basil and more parmesan. Serve warm!
Nutrition
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Rate & Review This Recipe
This pork chops Florentine recipe was delicious.
I printed out the recipe from the website.
I made it this evening. My husband couldn’t get enough of it. The directions are written very well. I am so happy I found Jenny on Instagram.
It led me to this website.
I look forward to making my next dish!
Excellent recipe!
The pork chops were so good! And I usually don’t like tomatoes, but cooked like they are here, it’s a really good addition to the dish.
I made the Pork Chops Florentine last night for dinner and it was a hit. I made this using exactly as recipe stated. Pork chops were so tender and sauce was amazing. The roasted tomatoes gave such a perfect balance to the taste. This will definitely be a keeper and will use for dinner when we have friends over. Thank you soooo much. Cheers your way**** 🙂
So happy to hear you loved it!
This was absolutely delicious!! This will be added to my rotation of dinners. My daughter came home after having dinner elsewhere. As she was walking in, she said “It smells sooooo good in here! What did you make?” She ended up having a second dinner!