• 4 boneless pork chops, about 6 ounces each
  • 2 tsp cracked black pepper
  • 1 tbsp coconut oil
  • 1 c cherries, pitted and halved
  • ¼ c no-sodium chicken stock
  • 2 tsp whole-grain Dijon mustard
  • ⅓ c water
  • 2 bunches fresh spinach, tough stems trimmed
  1. Rinse pork chops under cold water and pat dry with a paper towel.
  2. Lightly season each chop with black pepper.
  3. Heat oil in a large skillet on medium heat.
  4. Place pork chops in pan and cook until golden brown and just cooked through. 8 to 10 minutes per side.
  5. Transfer to plates.
  6. Add cherries to skillet and cook for about 2 minutes, stirring occasionally, until cherries begin to soften.
  7. Add stock and cook about 2 minutes longer, until liquid is reduced to about 1 tablespoon.
  8. Stir in mustard and water.
  9. Add spinach and continue cooking an additional 1-2 minutes.
  10. Place along side pork chops and serve.