Pork Chops with Spinach, Mushrooms, & Goat Cheese
Active Time: 35 minutes / Cook Time: 25 minutes / Total Time: 35 minutes
Makes 2 servings
- 1 ½ tablespoons ghee, divided
- 8 oz. cremini mushrooms, quartered
- 1 small yellow onion, halved and sliced into thin halfmoons
- ½ teaspoon fine sea salt, divided
- 1 garlic clove, very thinly sliced
- 5 oz. baby spinach
- 1 oz. goat cheese, crumbled
- juice of half a lemon
- 2 thin (½” or less) bone-in pork chops
- freshly ground black pepper, to taste
- Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 2-3 minutes, or until the bottom is golden brown. Flip mushrooms and repeat.
- Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until the onions are very tender and lightly golden, about 10-12 minutes.
- Stir in the garlic and cook one minute.
- Add the spinach and cook, stirring occasionally, until spinach is just wilted.
- Divide vegetables evenly onto two plates and top each with 2 oz. crumbled goat cheese. Cover and keep warm while you cook the pork chops.
- Sprinkle pork chops evenly with ¼ teaspoon salt. Wipe out the skillet, return it to medium heat. Melt remaining ½ tablespoon ghee and add pork chops. Cook 2 minutes.
- Flip chops and cook another 2 minutes, or until the chops have reached an internal temperature of 145°F (use an instant read thermometer, making sure not to touch bone). The pork should still be slightly pink in the center.
- Place one pork chop on each of the plates and sprinkle chops and vegetables with freshly ground black pepper to taste. Serve.