Pork Shoulder in Creamy Sauce with Spinach and Sun-Dried Tomatoes

Cut the pork shoulder into thinner steaks and pat them dry with a paper towel so the surface is completely dry. Season both sides with salt, ground black pepper and dried Italian herbs.

Heat olive oil in a large deep pan over medium-high heat.

Place the seasoned pork shoulder in the hot pan and cook the steaks for 4 to 5 minutes on each side, until they develop a nice golden-brown color. Transfer the seared meat to a plate and cover to keep it juicy.

Add the finely chopped garlic and chopped sun-dried tomatoes to the same pan. Sauté over medium heat for about 1 minute, until the garlic releases an intense aroma.

Pour the broth and cooking cream into the pan. Gently scrape the tasty browned bits off the bottom of the pan with a wooden spoon. Let the sauce come to a boil.

Add the grated parmesan and fresh baby spinach to the sauce. Cook for 2 minutes, stirring constantly, until the parmesan melts and the spinach wilts.

Return the cooked pork shoulder to the sauce along with the juices that have collected on the plate. Cook for another 3 to 4 minutes over low heat, until the meat becomes tender and is nicely coated with the sauce.

Serve the dish hot immediately with a side of your choice, such as cooked rice, roasted potatoes or a fresh salad.