Pork Chops in a Mushroom Spinach Cream Stauce.

Perfect Sunday Dinner, or Wednesday or Friday ...really this meal is tasty any day of the week. Serve with some roasted or mashed potatoes ....Yummy.

Ingredients:

5 pork chops

2 Tbs butter

2 Tbs olive oil 

1/2 medium onion, diced

8 ounces mushrooms, halved

1/2 tsp red pepper flakes

2 large cloves or 4 small cloves garlic, minced

3 cups spinach, roughly chopped

3/4 cup white wine

1 Tbs dijon mustard

1/4 cup cream

salt and pepper

Directions:

1)  Sprinkle pork chops with salt and pepper. Add butter and oil to a large cast iron skillet or large frying pan over medium high heat. When butter is melted and the pan is hot add your pork chops (you might have to cook them in two batches depending on the size of your pan) 

2) Sear your pork chop about 7 min on both side (more or less depending on the thickness of your chop) To ensure good browning try and only turn it once. When the pork chop is cooked through transfer to a plate and cover with foil.

3) Add the chopped onions to the remaining fat in your hot pan.  Cook about 5 min, until your onions are almost tender; add the mushrooms and red pepper flakes. Sauté with the onion for about 5 min. Add the garlic and spinach and sauté until the spinach is wilted. 

4) Stir in the wine and mustard and bring to a boil, simmer for 2 or 3 minutes. Add the cream and salt and pepper to taste. When this mixture is hot nestle the pork chops in the sauce and let them simmer in the cream until they are warmed through. Only a minute or two.

Enjoy!