Name: Paprika Pork Chop, Balsamic Mushrooms & Wilted Spinach with Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.36 kg cremini mushrooms; 6 cloves garlic; 1 small bunch green onions (scallions); 85 g Parmesan cheese; 6 pork chops, boneless; balsamic vinegar; black pepper; extra virgin olive oil; paprika; pure maple syrup; salt; soy sauce; thyme, dried

Paprika Pork Chop, Balsamic Mushrooms & Wilted Spinach with ParmesanPaprika Pork Chop, Balsamic Mushrooms & Wilted Spinach with Parmesan — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.36 kg cremini mushrooms

6 cloves garlic

1 small bunch green onions (scallions)

85 g Parmesan cheese

6 pork chops, boneless

balsamic vinegar

black pepper

extra virgin olive oil

paprika

pure maple syrup

salt

soy sauce

thyme, dried

Instructions

Preheat the oven to 230°C (450°F). Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic; place in a large bowl.

Add vinegar, oil, maple syrup, soy sauce, salt, and thyme to the bowl with the garlic; whisk to combine the sauce.

Quarter mushrooms, add to the bowl, and toss to coat; divide between the baking sheets and spread out in an even layer. Place in the oven and roast, stirring halfway through, until tender and caramelized, about 18 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a large plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

While the chops are cooking, finely grate Parmesan and set aside.

Peel and mince additional garlic. Trim green onions and cut crosswise into ¼-inch pieces.

When the chops are done, wipe the skillet clean with paper towels and return to medium heat.

Once the skillet is hot, add more oil and swirl to coat the bottom. Add garlic and green onions; cook, stirring constantly, until soft and fragrant, 1-2 minutes.

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Add Parmesan and salt, stir to combine, and remove from the heat.

To serve, divide pork chops, mushrooms, and spinach between plates. Enjoy!

Open this recipe in Flambette