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Pork Chops w Spinach%2c Mushrooms & Goat Cheese.PNG

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


  1. 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.
  2. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until the onions are very tender and lightly golden, about 10-12 minutes.
  3. Stir in the garlic and cook one minute.
  4. Add the spinach and cook, stirring occasionally, until spinach is just wilted.
  5. 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.
  6. 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.
  7. 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.
  8. Place one pork chop on each of the plates and sprinkle chops and vegetables with freshly ground black pepper to taste. Serve.