- 1 cup low-sodium chicken stock
- 2 tablespoons whole-grain mustard
- 1 heaping tablespoon dark brown sugar
- 1 tablespoon cooking oil
- 4 thick, bone-in pork chops
- 4 firm bosc or red d’anjou pears trimmed, cored, and cut into wedges
- 2 shallots peeled and cut into wedges
- 8 ounces fresh baby spinach
- Salt and pepper to taste
Fry the pork chops:
Preheat oven to 400ºF.
Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat until very hot.
Add the pork chops and cook without moving for 5 minutes until well browned. Flip and cook an additional 5 minutes until golden brown. Do not overcrowd the pan; cook in batches if needed. Transfer the pork chops to a plate.
Rest the pork chops and finish the dish:
Cook the spinach:
Meanwhile, carefully stir the spinach into the pears until wilted. If necessary, put the skillet on low-heat on the stove, but the skillet should be warm enough that the spinach wilts with no additional heat. Taste and season to your preference with salt and pepper.
Calories: 445kcal | Carbohydrates: 31g | Protein: 38g | Fat: 20g | Sodium: 199mg | Fiber: 6g | Sugar: 19g | Vitamin C: 9mg