Pork Chops with Mustard-Caper Sauce

After Fall Break, Susie and I were getting low on food, and hadn't had time to go grocery shopping yet. We did, however, have all the ingredients for pork chops with mustard and capers, sauteed spinach, and rice. I love this dish, and it's really easy to make!

For the pork chops & sauce:

• 3 pork chops
• 2 T olive oil
• pepper

Heat the olive oil in a pan until it shimmers. Season the pork chops with pepper, and cook until the pork is cooked through, about 5-10 min on each side. Rest pork on a plate while sauce is cooking

• 1 1/2 c chicken broth
• 1/4 c dijon mustard
• 2 T capers, drained and rinsed
• 1 T rosemary
• 2 T unsalted butter

In the same pan used to cook the pork chops, slowly add the chicken broth. Add in mustard, capers, rosemary, and butter. Bring to a boil. Let the sauce reduce to about half, add the pork back to the pan. Keep at a boil while the sauce continues to reduce.

For the spinach:

• fresh or frozen spinach
• 1 T butter
• 1/2 t garlic
• pepper
• 1 T lemon juice

While the pork is in the pan and the sauce is reducing, melt the butter in another pan. Add in the garlic and spinach. Stir the spinach so that it has all wilted. Let it cook until the sauce finishes reducing. Stir in pepper and lemon juice. 

Serve over rice, and enjoy!

The finished product!