UNITS
SCALE
INGREDIENTS
PORK CHOPS
- 5 lb Pork chops, bone-in
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Olive oil , extra virgin
- 2 tbsp Butter
CREAM SAUCE
- 1 cup Mushrooms, cremini or button, sliced
- 1 tbsp Parsley , chopped
- 4 cloves Garlic, minced
- ¾ cup Heavy cream
- To taste Salt
- To taste Black pepper, freshly ground
SPINACH
- 2 tbsp Olive oil , virgin
- 6 cloves Garlic, minced
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 ½ lb Spinach
- 1 tbsp Butter
- To taste Lemon
- To taste Salt
- For garnish Parsley, chopped
METHOD
- Season pork chops with salt and black pepper. In a large skillet, heat oil and butter over medium-high until butter is melted.
- Sear pork chops until golden or an internal temperature of 65°C / 145°F is reached, about 3 to 4 minutes per side. Transfer to a plate and set aside.
- In the same skillet, lower heat to medium and add mushrooms. Cook until browned, about 4 minutes. Scrape up any bits left over from the chops and stir to incorporate.
- Add parsley and garlic. Sauté until fragrant, about 30 seconds. Add heavy cream and simmer until slightly thickened, about 3-4 minutes. Season with salt and black pepper.
- Add pork chops back into sauce. Simmer to heat through, about 1 minute. Remove from stove and cover to keep warm.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in spinach, salt, and black pepper. Cover and cook for about 2 minutes.
- Uncover pot and increase heat to high. Cook spinach until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a serving bowl and top with butter, lemon, and salt.
- Garnish pork chops with parsley. Serve with spinach.
NOTES
- You can also chop broccoli stems into pieces the same size as florets and cook at the same time
- Sesame seeds, hot sauce and additional scallions can all be used as optional garnishes
- Alternatively, you can use sushi or Jasmine rice. Rice can be cooked up to two days in advance if refrigerated
