INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Pork, chops, bone-in | 2.2 kg / 5 lb | 4 chops |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Butter | 30 g | 30 g |
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 | - |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Garlic, minced | 18 g | 6 cloves |
Salt | 4 g | 2 tsp |
Black pepper, freshly ground | 2 g | 1 tsp |
Spinach, rinsed and dried | 1½ lb | 2 bunches |
Butter | 15 g | 1 tbsp |
Lemon | to taste | - |
Salt | to taste | - |
Parsley, chopped | For garnish | - |
Thyme, chopped | For garnish | - |
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 3-4 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
- Alternatively, you can use boneless pork chops
- Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well
