Where did the last 2 weeks go? My last post was on our one-year wedding anniversary, June 26 – it’s been far too long!! We were at the Lake of the Ozarks from July 1-July 5 but I’m back in town with a long list of delicious recipes in queue.
Fresh spinach is one of our absolute most favorite veggies. I love the versatility of an inexpensive, beautifully green bag of fresh baby spinach leaves. Fat-free and loaded with antioxidants, I have served baby spinach leaves raw in a salad with fresh strawberries, tossed into a rich pasta dish, or in this case – wilted with garlic and bacon as the perfect compliment to a juicy pork chop.
I could write a book of quick and delicious 5-ingredient dishes, and this is one of them. I served this with fresh steamed carrots and fruit cocktail jello.
Without further ado!
Pan-Fried Pork Chops with Bacon and Spinach – personal recipe
thick-cut bone-in pork chops, trimmed
1 full bag of fresh baby spinach leaves
several strips of bacon
2 garlic cloves, minced
Cut bacon into 1-inch strips; cook in large pan until crispy. Remove from pan with slotted spoon. Sprinkle pork chops on both sides with salt and pepper. Saute pork chops in remaining bacon fat for several minutes on each side, until done throughout and juices run clear. Remove chops from pan and set aside. Drop the entire bag of spinach leaves into the pan and cook for 1-2 minutes until all spinach is wilted, but do not overcook or your spinach will be soggy!! About 30 seconds before spinach is done, add garlic to pan.
Mix bacon into spinach. Serve pork chops over spinach.