Creamy Pork Chops with Garlic Sauteed Spinach

Mushrooms, cremini or button, sliced	100 g	1 cup
Parsley, chopped	4 g	1 tbsp
Thyme, chopped	2 g	½ tbsp
Garlic, minced	12 g	4 cloves
Heavy Cream	180 g	185 mL / ¾ cup
Salt	to taste	-
Black pepper, freshly ground	to taste	-

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 3-4 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, thyme 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 and thyme. Serve with spinach.

NOTES