Pork Chops & Wine Sauce
- 2 Tablespoons Butter
- 2 Tablespoons olive oil
- 2 bone-in, center-cut pork chops (6-8 oz. each)
- Salt/Pepper to taste
- ¼ cup all-purpose flour
- 2 minced garlic cloves
- ¼ cup dry white wine (pinot grigio works well)
- ¼ cup chicken broth
- 1 lemon, halved. Cut one of the halves into 2 wedges to garnish.
- Spinach & Beans
- 2 teaspoons olive oil
- 1 minced garlic clove
- One (14.5 oz.) can cannellini beans (i.e. White Kidney beans)
- 1 (10 oz. bag) baby spinach
INSTRUCTIONS:
Pork Chops & Wine Sauce
- Over medium-high heat, melt the butter in a large skillet , then add the olive oil.
- Sprinkle both sides of the pork with salt and pepper, then dredge each side into the flour.
- Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side.
- Remove the pork chops from the skillet for now and set aside on a plate.
- Add the garlic to the pan and cook until fragrant, just about a minute or so.
- Add the white wine and cook until it is reduced by half.
- Once the wine has reduced, add the chicken stock and pork chops back to the pan. Do not add the broth at the same time as the wine, the flavor is better if you reduce the wine separately.
- Squeeze half of the lemon over the pork chops and continue to simmer until the pork chops are a deep golden brown and cooked through, about 20 minutes. (Time varies based on thickness of the pork) – You can also put the pan in the oven at 325 for 20 minutes to finish cooking the pork that way.
- Heat the olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for about one minute.
- Add the cannellini beans and spinach and toss gently with a rubber spatula. Cook just 3-4 minutes, until the spinach just begins to wilt.
- Place a bed of spinach and beans on a serving plate and top with that savory pork! Enjoy!
Source: The Cozy Cook
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