Apple and Spinach Pork Chops

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

Author: Garnish & Glaze
Serves: 4

INGREDIENTS:

6 slices thick cut bacon
4 boneless pork loin chops (5 ounces each)
2 granny smith apples, cored and sliced ​​into thin wedges (~ 16 per apple)
1 cup onion, chopped
1 tablespoon butter
2 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
⅓ cup chicken broth
¼ cup pecans
2 cups fresh baby spinach, packed

INSTRUCTIONS:

1- In a small dish, mix brown sugar, salt, cinnamon, and nutmeg together and set aside.

2- In a large skillet, fry bacon over medium-high heat. Place on a paper towel lined plate when done and drain bacon grease from the pan into a dish to reserve for later use.

3- Season both sides of chops with salt and pepper. Add 1 tablespoon bacon drippings back to pan and cook chops for 3-4 minutes on each side until browned. Remove onto a plate and cover with foil.

4- Add the onion to the pan with 1 teaspoon bacon drippings and saute 2 minutes. Add the apples and cook another minute. Place butter and brown sugar mixture in the pan and mix until butter melts. Add the broth and bring to a boil. Place the pork chops on top of the apples / onion, reduce heat to low so it is just simmering, cover, and cook for 4-5 minutes or until pork is done (145 degrees F internal temp).

5- Remove pork onto serving platter, stir in the spinach in with the apples, and cover for 1 minute until spinach wilts. Add apples and spinach to platter, sprinkle with pecans and bacon and serve.