Sort ingredients
revallyson
QR Code
Listen
Pdf
Pound chops between wax paper or plastic wrap until ¼ inch thick. Set aside.
Cut out eyes or any imperfections from red potatoes. Cut in chunks about ¼ inch in size.
Fill a saucepan with water, enough for the potatoes to cook easily. Bring water to a boil. Add potatoes. Cook for approximately 10 minutes. Test for doneness.
Drain potatoes and return to the saucepan to dry. Add 1 Tbsp butter and garlic to potatoes. Add your choice of salt and pepper. Set aside.
Heat a small amount (your choice) of olive oil in a large skillet. Add pork chops. Do not crowd. Sprinkle with your salt and pepper. When done, drain on paper towels. This should take about 10 minutes or so. Wipe the pan clean.
Add 4 Tbsp butter and the juice of 2 lemons (can be adjusted to your own preference) to the wiped skillet. Heat until the butter bubbles. Remove from heat.
Separate bagged spinach into 4 portions. To plate, add a portion of the raw spinach on a serving dish. Top with ¼ portion of the potatoes.
Top with 2 pork chops.
Spoon butter/lemon sauce over pork chops. Sprinkle lightly with minced parsley.
Serve with crusty bread.