I love spinach and wanted to create a recipe that would use the spinach without wilting. We are fond of pork chops and I thought I could make an easy recipe that would be yummy and memorable.
We like lots of butter and lemon on this entree. Hope you enjoy it as much as we do.
Pound chops between wax paper or plastic wrap till 1/4 inch thick. Set aside
Cut out eyes or any imperfections from red potatoes. Cut in chunks about 1/4 inch in size.
Fill saucepan with water, enough for the potatoes to cook easily. Bring water to boil. Add potatoes. Cook for approximately 10 minutes. Test for doneness.
Drain potatoes and return to saucepan to dry. Add 1 tablespoon butter to potatoes. Add your choice of salt and pepper. Set aside.
Heat small amount (your choice) of olive oil in large skillet. Add pork chops. Do not crowd. Sprinkle with your choice amount of salt and pepper. When done, drain on paper towels. This should take about 10 minutes or so. Wipe pan clean.
Add 4 tablespoons butter and juice of 2 lemons (can be adjusted to your own preference) to wiped skillet. Heat till butter bubbles. Remove from heat.
Separate bagged spinach into 4 portions. To plate, add a portion of the raw spinach on a serving dish, top with 1/4 portion of the potatoes, top with 2 pork chops.
Spoon butter/lemon sauce over pork chops. Sprinkle lightly with minced parsley.
Serve with crusty bread.