Cheesy Pork Chops

 

This recipe is from one of my favorite cookbooks, SkinnyTaste One & Done, that we use when we are trying to lighten things up.  This recipe is light, tasty, easy to make, plus it looks beautiful too!  This recipe would also work with chicken breast.

Ingredients:

• 3 shallots diced (or 1 small sweet onion)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6-8 small center cut pork chops
• 10-12 oz bag of spinach (sometimes I actually double this if I want more spinach)
• 8 oz baby bella mushrooms
• Shredded cheese of choice (I love pepper jack or swiss)
• 3/4 cup chicken stock
• 2 teaspoons Dijon mustard 
• salt and pepper

Instructions:

• Preheat oven to 200
• Heat 1 tablespoon olive oil in a skillet.
• Add 2 tablespoons diced shallots and cook for 1-2 minutes.
• Add spinach in bunches and cook until slightly wilted, season with salt and pepper.
• Spoon spinach and shallots into a casserole dish and place in the oven to stay warm.
• Season pork chops with salt and pepper.
• Add 1 tablespoon butter to the same pan and cook pork chops for 3-4 minutes per side.
• Remove to a plate.
• Add another tablespoon of butter and remaining shallots to the same pan.
• Pour in 3/4 cup chicken broth and cook for 1-2 minutes.
• Add in mushrooms and Dijon and cook until softened and sauce reduces (thickens) some.
• Add pork chops to the pan and coat in sauce.
• Remove the spinach from the oven.  Spoon some of the mushroom sauce over spinach.
• Top with pork chops.
• Spoon the rest of the mushroom sauce on top of pork chops.
• Top with cheese on each pork chop and return to the oven for 5 minutes to melt the cheese.