Ingredients
1 tablespoon olive oil4 bone-in pork loin chops (8 ounces each) 1/4 teaspoon salt1/4 teaspoon pepper1 medium lemonGARLIC SPINACH:1 tablespoon olive oil3 garlic cloves, thinly sliced2 packages (5 ounces each) fresh spinach, stems removed1/2 teaspoon salt1/4 teaspoon coarsely ground pepper1 teaspoon lemon juice
Preparation
In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving.
For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
