Currently cooking from The Best Simple Recipes from America’s Test Kitchen

There’s nothing surprising about this dish. Thin-cut pork chops get seared in a hot skillet and then set aside. Spinach is added to the now empty skillet to wilt and pick up all the brown crusty bits left by the pork. A quick cream sauce of flour, cream and chicken broth is made in the pan with the spinach, then poured over the pork chops.

Nothing surprising, but pretty good, especially since the whole thing is done in less than 30 minutes. The pork chops I bought from the supermarket looked mangled, with one side much thinner than the other, but they worked fine. The tin side got a bit dry, but with the sauce from the spinach, you couldn’t really tell.

I’ve never had creamed spinach before, but it was good. I liked that the sauce was thickened with flour and only had 1/2 cup of cream in it. The only change I’d make is to serve the pork chops over something to absorb the sauce. Rice, quinoa or bulgar all would work.