8 ounces unsalted butter
2 ounces extra-virgin olive oil, plus more for searing
1 Vidalia onion, thin julienne
1 cup diced celery
4 cloves garlic, split in 1/2 and sliced paper thin
1 pound sweet Italian sausage, removed from casing
8 ounces baby spinach
1/2 cup croutons
3 cups chicken stock
3 ounces heavy cream
1/2 bunch flat-leaf Italian parsley, chopped
1 1/2 cups grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
4 (8-ounce) bone-in center cut pork chops, frenched, marinated in extra-virgin olive oil, sliced shallots and Italian herbs
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