Pork Chops With Spinach And Tomato Sauce - cooking recipe

Ingredients

6 sprigs rosemary, plus additional, for garnish
6 None boneless pork chops (4-5 oz each)
6 slices bacon
2 tbsp oil
1 None onion, finely diced
1 clove garlic, finely diced
2 tbsp tomato paste
2 cans (14 oz each) diced tomatoes
2/3 cup heavy cream
4 oz baby spinach
None None Sliced baguette, to serve

Preparation

Preheat the oven to 425\u00b0F. Place a sprig of rosemary on each pork chop. Wrap a slice of bacon around each one. Secure with a toothpick if necessary.
Heat the oil in a large skillet on medium-high heat. Cook the pork chops, turning, for 8 mins. Remove from the pan and season with black pepper. Add the onion and garlic to the pan and saute until softened. Add the tomato paste and cook for 1 min. Add the tomatoes, breaking them up with a wooden spoon. Add the cream and season with salt, black pepper and a pinch of sugar. Reduce heat to low and simmer for 10 mins.
Blanch the spinach in boiling salted water for 1 min. Drain and refresh with cold water. Stir into the tomato sauce. Spoon 2/3 of the sauce into baking dish. Arrange the pork chops on top. Pour the remaining sauce over the pork chops.
Bake for 15 mins. Garnish with rosemary and serve with baguette.