Perfect Pork Chops ++
In our ongoing effort to avoid sugar, I feel I’ve gotten a little carried away with fat recently. Yes yes, certain types of fat are good for you, but even the good stuff should be consumed in moderation. I decided to go for a super simple, fast, low-key dinner tonight and it was absolutely delicious. Originally I had no intentions of posting this recipe since I just made it up on the spot and went with what felt right, but I picked up a used copy of Nigella Lawson’s How To Eat at Powell’s last week (for $8.00!) and she is a firm believer in authenticity over originality, so here it is. I didn’t make anything weird or complicated, just straight up good food. Needless to say, there were no leftovers.
You will need two pans for this recipe. I highly recommend using cast iron for the chops and a non-stick pan for sautéing the spinach.
Please note, I made these dishes at the same time and tried to write the recipe as such, but be sure to keep tabs on the process so you don’t burn or overcook anything.
2 pork loin chops, about 1″ thick
3-4 cups fresh baby spinach
3.5 tbsp olive oil, divided
mayonnaise, for serving (optional)
1/2 tsp freshly cracked salt (for spinach)
~ 1 tsp salt
~ 1 tsp pepper
Cocky Cajun Seasoning, to taste
Using a sharp knife, cut off any excessively large pieces of fat from the pork chops – not everything, you want some fat to render and help the cooking process, you just don’t want to chew on it either. Season each side with salt, freshly cracked pepper, and my Cocky Cajun seasoning (I went a bit heavy, but put as much as you like) and rub it in a bit.
Pre-heat the cast iron skillet (for the pork chops) on medium-high and the non-stick (for the spinach) on medium-low. Add 2 tbsp olive oil to the cast iron and 1 tbsp olive oil to the non-stick.
Add the pork chops to the cast iron. Cook on medium heat, about 5 minutes per side or until internal temperature reads 155*F (for medium).
One to two minutes after adding pork chops to the cast iron, add all the spinach to the non-stick pan. Pour 1/2 tbsp olive oil and freshly cracked salt over the spinach, mix well and cover with lid. Check on it every 2-3 minutes and stir. Within 7-10 minutes, all spinach should be wilted. Remove from stove and transfer to serving bowl.
Serve immediately. Mayonnaise optional.