This recipe was a solo dinner quickie. I had Detwiler’s Farmer’s Market local pork chops and mashed potatoes in my freezer along with a large bag of scrumptious local spinach in the fridge. So I decided on a naughty dinner of old school style fried pork chops (the only way I ever ate pork chops in the South) and sinfully decadent creamed spinach. Was this recipe a little over the top? Yes, but that’s what made it so freaking delicious! Besides, the 5 mile hike I did the morning of balanced it out right?
Pan Seared Pork Chops
1 bone-in pork chop
1/4 cup fine Cornmeal
1/4 cup Quinoa flour
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
2 to 3 tbsp Grapeseed Oil, or oil of choice
1/4 cup leftover Mashed Potatoes, optional
1/4 cup Creamed Spinach, recipe follows
Garnish: Lemon Wedges
In a shallow dish mix the cornmeal, quinoa flour, paprika, garlic powder, salt and pepper. Taste and adjust seasonings as needed. Don’t be afraid to generously season. Over med high flame, heat a cast iron skillet and add the oil. Lightly dredge the pork chops in the cornmeal mixture and once the oil is shimmering, add the dredged pork chop and cook until golden brown, about 5 to 8 minutes. Carefully flip the chop and continue cooking until the other side is golden brown, an additional 5 or so minutes. Remove chop and allow to rest on paper towels for a few minutes before serving. Finish with a fresh squeeze of lemon, if desired.
Note: you may opt to brine the pork chop the night before or tenderize it by placing it between wax paper and whacking it a few times on each side with a meat mallet just before dredging. Just be sure to not overcook the pork. A safe internal temperature for pork is between 145 and 160 degrees. I usually opt for around 150 degrees for the most tender pork.
2 cups fresh Spinach
1/4 cup Milk of choice
1 tsp Cream Cheese
1/4 tsp Fennel Seeds
1/4 cup Water, optional
about 1/4 tsp fresh grated Nutmeg
1 tsp EVOO
Salt and Pepper to taste
In a cast iron skillet over med flame, heat the EVOO until shimmering. Add in the fennel seed and toast for a few seconds then add in the spinach. Cook spinach until just wilted then reduce heat to low. Add in the milk, and depending on how thick you want the spinach, add in the water. Gently stir in the cream cheese and continue stirring until well combined. Continue cooking on low heat until the milk mixture has reduced to the desired consistency, 5 to 10 minutes. Turn off the heat and stir in the fresh grated nutmeg, salt and pepper to taste. Serve immediately.