2 tablespoons freshly grated Parmigiano Reggiano or Pecorino Romano cheese<\/li>\n<\/ul>\nOn a large plate, spread the flour, 1 teaspoon salt, and 1\/4 teaspoon black pepper, and stir with a fork to blend. Dredge the pork chops on both sides, shaking off any excess flour.<\/p>\n
In a large cast-iron skillet, heat the olive oil over medium-high heat. Place the pork chops in the pan and cook for 6 to 8 minutes, flipping halfway through, until the pork is golden brown on both sides. Transfer the pork to a plate and set aside.<\/p>\n
Reduce the heat to medium and add the onion. Cook for 2 to 3 minutes, stirring frequently, until softened and translucent. Add the garlic, tomato paste, and oregano, and cook, stirring constantly, for 30 seconds more to toast and let the tomato paste darken in color.<\/p>\n
Add the stock, cream, red pepper flakes, and 1\/4 teaspoon salt. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat and gently simmer for 2 to 3 minutes, uncovered, until the sauce is thickened.<\/p>\n
Add the cream cheese, sun-dried tomatoes, spinach, and 2 tablespoons basil, and stir to combine. Add the chops back to the pan, along with any juices that accumulated on the plate. Cover, reduce the heat to low, and simmer for 2 to 4 minutes, or until the pork is cooked through and registers 145\u00b0F on a meat thermometer. Season with additional salt and pepper as needed and sprinkle with more basil and grated cheese.<\/p>\n
<\/div>\n
Excerpted from BIG BITES: TIME TO EAT! By Kat Ashmore. Copyright \u00a9 2026 by Kat Ashmore. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All Right reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. <\/p>\n
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