UNITS
SCALE
INGREDIENTS
PORK CHOPS
- 2 tbsp Olive oil , extra virgin
- 5 lbs Pork chops , bone-in
- To taste Salt
- To taste Black pepper , freshly ground
- 4 sprigs Rosemary , fresh
SAUTEED SPINACH
- 2 tbsp Olive oil , extra virgin
- 6 cloves Garlic, minced
- 1 ½ lbs Spinach , rinsed and dried
- 2 tsp Salt
- 1 tsp Black pepper , freshly ground
- 1 tbsp Butter
- To taste Lemon juice
- To taste Salt
METHOD
- In a large skillet, heat olive oil over medium-high heat. Season pork chops 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 to 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 but be aware that cooking times will vary
- Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well
