Pork loin with spinach and cheese and polenta

Ingredients:

• 1 package (500 g) of prepared polenta, cut into 12 circles
• 3 tablespoons extra-virgin olive oil
• 4 thin natural pork chops on the bone (approximately 140 g each)
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, chopped
• 150 g spinach (about 6 cups)
• 4 slices provolone cheese
• 1 cup lightly salted chicken broth
• 2 tablespoons butter
• 4 pickled cherry peppers or pepperoncini, drained and thinly sliced

Preparation:

1. Preheat oven to 200°C (400°F). Line a baking sheet with foil and arrange the polenta circles in a single layer; brush both sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Bake until golden brown, about 20 minutes.
2. Meanwhile, sprinkle the pork chops on both sides with rosemary, 1/2 teaspoon salt, and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a separate baking sheet.
3. Drizzle the remaining 1 tablespoon olive oil into the skillet. Add the garlic and cook until golden brown, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes. Arrange the spinach on top of the pork chops and top each with a slice of provolone cheese; bake until the cheese is melted, about 5 minutes.
4. Meanwhile, pour the broth into the pan. Cook over medium-high heat until the liquid has reduced by half, about 4 minutes. Add the butter and stir until completely melted. Pour the sauce from the pan over the pork, garnish with the pickled peppers, and serve with polenta.