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Pork Chops in Creamy Roasted Garlic Florentine Sau

4 Smithfield Boneless Pork Chops Salt, to taste Pepper, to taste 4 tablespoons olive oil, divided 8 cloves garlic, minced 1/4 cup bacon pieces, half-cooked 1/2 cup chicken stock 2 cups heavy cream 1-1/2 cups chopped fresh baby spinach 1/2 cup chopped fresh tomato 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning

Season pork chops on both sides with salt and pepper. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145 degrees. Remove pork chops from pan and keep warm. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes. Serve.