During the summer I tend to publish grilling recipes, but what if you don’t like to grill, don’t own a grill, it’s raining or you just want to make something on the stove top? Well, this week I am changing it up and giving you a wonderful pork chop recipe that you cook right on the stove. Since it has spinach, hope you like spinach, you only have to add to this meal rice, pasta, or potatoes. Now, if you don’t like spinach, not a problem, serve the pork chop and gravy over the starch that you choose and make a veggie that you and your whole family likes. Either way, you cannot go wrong when serving this to friends or family. Email me with questions or comments to sandiesgalley@gmail.com . See you next week.

Spinach Bed Pork Chops with Honey Mustard Gravy

4 boneless center cut pork chops, 1/2 inch thick
1/2 c. Chardonnay
1 1/2 T. olive oil
3/4 tsp. Montreal steak seasoning
1 c. chicken stock
1/4 c. Jack Daniels mustard or dijon
1/4 c. honey
2 T. cider vinegar
3/4 tsp. dried thyme or 1 T. freshly chopped Thyme
Salt and pepper to taste
2 bags baby spinach leaves
1 T. extra virgin olive oil

Place the chops in a seal-able bag, pour the wine over them and marinate in the refrigerator for 4 hours or longer. Bring chops to room temp, discard wine marinate. Heat oil in a large fry pan over medium high heat. Sprinkle each side of the chops with Montreal steak seasoning and place them in the hot oil. Brown each side for about 2 minutes, then remove the chops to another plate and turn burner to medium. To the same skillet add the chicken stock, mustard, honey, vinegar and Thyme. Bring to a boil and cook for about 2 minutes, should thicken a bit. Transfer the pork chops to the sauce, cook on low for another 7 minutes or so, spooning the sauce on the chops. While the chops continue to cook, wilt 2 bags of baby spinach either by steaming or in a huge fry pan with a tablespoon of extra virgin olive oil. Add a little salt and pepper, plate up the spinach on the bottom of individual plates, top with a pork chop and gravy. Serves 4.

Spinach Bed Pork Chops With Honey Mustard Sauce