Ingredients
- 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
Instructions
- Rinse pork chops under cold water and pat dry with a paper towel.
- Lightly season each chop with black pepper.
- Heat oil in a large skillet on medium heat.
- Place pork chops in pan and cook until golden brown and just cooked through. 8 to 10 minutes per side.
- Transfer to plates.
- Add cherries to skillet and cook for about 2 minutes, stirring occasionally, until cherries begin to soften.
- Add stock and cook about 2 minutes longer, until liquid is reduced to about 1 tablespoon.
- Stir in mustard and water.
- Add spinach and continue cooking an additional 1-2 minutes.
- Place along side pork chops and serve.