Pork Florentine Casserole

Serves 4

Pan IconWHY THIS RECIPE WORKS: We change up the usual steak (or eggs) Florentine by using boneless, country-style pork ribs, which are quick-cooking and lend the dish deep, meaty flavor. This recipe comes together like clockwork. We cook the spinach in a skillet in batches, then set it aside, brown the ribs (cooking them in batches ensures plenty of fond is left behind), and then we build the sauce. Once the spinach is stirred in, we nestle the ribs into the mixture, sprinkle it with more cheese, and pop the whole thing under the broiler to cook until bubbling and golden brown. Make sure to use an ovensafe skillet for this recipe.

¼

cup olive oil

1½

pounds baby spinach

1½

pounds boneless country-style pork ribs, trimmed and halved lengthwise

Salt and pepper

2

shallots, minced

2

tablespoons all-purpose flour

4

garlic cloves, minced

2

cups low-sodium chicken broth

1

cup heavy cream

Pinch ground nutmeg

3

ounces Parmesan cheese, grated (1½ cups)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add spinach, in 4 additions, to skillet and cook, stirring until all spinach is wilted and decreased in volume by half, about 5 minutes. Transfer spinach to colander and, using wooden spoon or rubber spatula, press to remove excess liquid. Place spinach on cutting board and chop coarse. Transfer to colander and press again.

2. Pat ribs dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high heat until smoking. Cook half of ribs until browned on both sides, about 4 minutes. Transfer to plate. Repeat with 1 tablespoon oil and remaining ribs.

3. Reduce heat to medium, add remaining 1 tablespoon oil and shallots to now-empty skillet, and cook until softened, 1 minute. Add flour and garlic and cook until fragrant, about 30 seconds. Slowly add broth and cream, stirring constantly. Add ¼ teaspoon salt, ¼ teaspoon pepper, and nutmeg and simmer until mixture is thickened, about 5 minutes. Off heat, stir in ½ cup Parmesan and spinach. Nestle ribs into skillet.

4. Spread spinach mixture in even layer over ribs and sprinkle with remaining 1 cup Parmesan. Transfer to oven and cook until bubbling and cheese is golden brown, 10 to 12 minutes. Serve.