Cooking with Shonte' - Roasted Porkchops & Sautéed Spinach

Pork Chops and Applesauce...(Anyone remember Peter on the Brady Bunch saying that?) 

Join us this month for a Shonte take on Pork Chops and Sauteed Spinach.  She always has the best tips and tricks to make a meal even more delicious.  

Ingredients: 

4-6 bone in pork chops 

2 tablespoons of course grind steak seasoning 

1 teaspoon of salt and pepper

½ tablespoon of rosemary (dried or fresh)

½ tablespoon of thyme (dried or fresh)

½ teaspoon of cayenne pepper (if you like some spice)

3 cups of fresh spinach (large bag or container)

1 tablespoon of fresh minced garlic ( If you have a mincher use 4 cloves of garlic)

1 teaspoon of garlic salt

2 tablespoons of olive oil

Tools:

1 large skillet pan

Cutting board

Chef knife

Large Spoon

1 small bowls

Roasting rack

Mincer

Directions:

Rinse and clean all pork chops, paper towel dry. 

Rub pork chops with 1 tablespoon of olive oil

Season pork chops with steak seasoning, rosemary, thyme, salt, and pepper, rub it all in to cover meat evenly

Preheat the oven to 375 degrees(if you have a roast setting on your oven, put it on that), place pork chops on a roasting rack, if you don't have a roasting rack it is fine, just line a baking sheet with aluminum foil (helps with the clean up). You can add ½ cup of water at the bottom of the roasting pan and baste* pork chops throughout cooking. If using aluminum foil and baking sheet method, pour the water with the pork chops and baste during cooking process 

Once oven is heated to 375, place pork chops in oven for 45min-1hour until fully cooked on the inside (no pink)

The spinach is quick and simple.

Wash spinach, if you have large stems on spinach, cut those off. 

If you have a mincer, take 4 cloves of garlic and mince.

Line the skillet with 1 tablespoon of olive oil, heat on medium, add fresh spinach to pan, season spinach with garlic salt and add minced garlic, cook spinach down until tender. Should only take 10 minutes 

Enjoy your meal!!

*Baste-pour juices or melted fat over (meat) during cooking in order to keep it moist.

This is for patients, caregivers and families.