INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Pork chops, bone-in | 2.2 kg / 5 lb | 4 chops |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Rosemary, sprigs | 4 g | 4 sprigs |
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 | 680 g / 1½ lb | 2 bunches |
Butter | 15 g | 1 tbsp |
Lemon | To taste | - |
Salt | To taste | - |
METHOD
- Heat a skillet over medium-high heat. Rub pork chops with olive oil and season with salt and black pepper.
- Add pork chops to skillet and sear for about 3 minutes, then flip. Add rosemary sprigs to skillet, then transfer to oven and cook until they reach an internal temperature of 63°C / 145°F, about 6-8 minutes (depending on the thickness of your pork chop). Discard rosemary.
- 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.
- Serve pork chops with spinach.
NOTES
- When selecting pork chops, choose ones with a thick fat cap, as these will provide more flavor
- You can use boneless or bone-in pork chops for this recipe
- Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well
