Braised Pork Chop with Creamy Spinach Sauce

Name: Braised Pork Chop with Creamy Spinach Sauce
Yield: 4
Ingredients: 1 kg of pork chop cut into medallions; "2 limes (juice)"; Salt and black pepper to taste; "1 clove of garlic, sliced"; "2 tablespoons of unsalted butter"; 1 package of frozen puff pastry sheets; "2 egg yolks"; For the sauce; "2 tablespoons of butter"; 2 medium onions, chopped; 6 fresh spinach leaves; "1 cup of heavy cream"; "1/2 cup of chicken broth"; 4 diced tomatoes

1
1 kg of pork chop cut into medallions
2
"2 limes (juice)"
3
Salt and black pepper to taste
4
"1 clove of garlic, sliced"
5
"2 tablespoons of unsalted butter"
6
1 package of frozen puff pastry sheets
7
"2 egg yolks"
8
For the sauce
9
"2 tablespoons of butter"
10
2 medium onions, chopped
11
6 fresh spinach leaves
12
"1 cup of heavy cream"
13
"1/2 cup of chicken broth"
14
4 diced tomatoes

Ingredients

1
1 kg of pork chop cut into medallions
2
"2 limes (juice)"
3
Salt and black pepper to taste
4
"1 clove of garlic, sliced"
5
"2 tablespoons of unsalted butter"
6
1 package of frozen puff pastry sheets
7
"2 egg yolks"
8
For the sauce
9
"2 tablespoons of butter"
10
2 medium onions, chopped
11
6 fresh spinach leaves
12
"1 cup of heavy cream"
13
"1/2 cup of chicken broth"
14
4 diced tomatoes

Directions

1
Place the pork chops in a marinade with lime juice, salt, and black pepper, and refrigerate for at least 2 hours
2
Sauté the garlic butter in a pan over low heat, and set aside
3
Cut the puff pastry into squares, place the pork medallions in the center of each square, top with garlic butter, and fold to form an envelope
4
Place them in a Teflon baking dish, brush with egg yolks, and bake in a preheated oven at 180°C for 25-30 minutes or until the pastry is golden brown
5
Sauté the onion in butter, add spinach, heavy cream, chicken broth, and simmer for 2 minutes
6
Strain through a fine-mesh sieve, add diced tomatoes, and simmer for another minute
7
Season with salt and black pepper to taste.