Don’t let the SPINACH scare you. If you are totally wigged out about it, no worries. Leave it out. You’ll still have a creamy garlic sauce that will please the palate.
- 4 Boneless Pork Chops
- Salt and pepper, to taste
- 1 tsp. Paprika
- 2 tsp. Olive Oil
- 2 T. Butter
- 6 Cloves Garlic, minced
- 1 Small Onion, finely chopped
- 1/2 C. Chicken Broth
- 1 3/4 C. Heavy Whipping Cream
- 3 C. Baby Spinach
- 1 tsp. Italian Seasoning
- 1 tsp. Crushed Red Chili Pepper Flakes, optional
- 1/4 C. Fresh Grated Parmesan Cheese
- Fresh chopped Parsley
In a large skillet, heat the oil over medium-high heat. Season the pork chops (both sides) with paprika, salt and pepper. Sear them in the hot pan for 3-5 minutes on each side, depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside.
Melt butter in the cooking juices in the same pan. Add garlic, onion, Italian seasoning, and red crushed chili pepper and saute until fragrant, about one minute. Add in the chicken broth and allow to reduce a little. Reduce heat to low heat, add the heavy whipping cream. Bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper as needed. Add the spinach leaves and allow them to wilt in the sauce. Stir in the parmesan cheese. Allow the sauce to simmer for a minute further until the cheese melts. Transfer the pork chops back into the pan to reheat. Sprinkle with parsley, and spoon the sauce over each pork chops. Serve over steamed vegetables or along a KETO approved side. ENJOY!
