Pork chops with sauteed spinach and mushrooms
Plain old pork chops come to life with a little seasoning and a side of sauteed spinach.
Photo by Gwénaël Le Vot
SERVES 4
4 bone-in pork chops, 1-inch thick, rinsed and patted dry
All-purpose seasoning (your favorite)
Garlic olive oil
1 pound fresh spinach
1 pint sliced mushrooms
Place pork chops on a large platter or foil-lined sheet pan. Sprinkle both sides with seasoning and olive oil. Let rest 30 minutes. In a stovetop grill pan over medium heat, grill chops on both sides for 8–10 minutes until cooked through (145 F on an instant-read thermometer) and sear marks appear. If pork chops are thicker, finish in a 400 F oven for 10–15 minutes until desired temperature is reached. Slide grill pan from heat and cover chops with foil.
In a large saute pan over medium heat, heat 2 tablespoons olive oil. Saute mushrooms for 3–4 minutes. Add spinach and continue sauteing until tender. Sprinkle with seasoning and toss lightly. To serve, place spinach-mushroom mixture on serving plates and add pork chops on top.
___
Related Stories
Five-ingredient meals—Get dinner on the table fast with these quick and easy meals that are guaranteed to please.
One-pan dinner—If you love to cook but hate doing dishes, try Chef Belinda Smith-Sullivan’s convenient one-pan approach for a delicious chicken dinner that requires almost no cleanup. See how it’s done in her latest how-to video.