Apple and Spinach Pork Chops

Ingredients

• 6 slices thick cut bacon
• 4 boneless pork loin chops (5 ounces each)
• 2 granny smith apples (cored and sliced into thin wedges (~16 per apple))
• 1 cup onion (chopped)
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup chicken broth
• 1/4 cup pecans
• 2 cups fresh baby spinach (packed)

Instructions

1. 1

   In a small dish, mix brown sugar, salt, cinnamon, and nutmeg together and set aside.

2. 2

   In a large skillet, fry bacon over medium-high heat. Place on a paper towel lined plate when done and drain bacon grease from the pan into a dish to reserve for later use.

3. 3

   Season both sides of chops with salt and pepper. Add 1 tablespoon bacon drippings back to pan and cook chops for 3-4 minutes on each side until browned. Remove onto a plate and cover with foil.

4. 4

   Add the onion to the pan with 1 teaspoon bacon drippings and saute 2 minutes. Add the apples and cook another minute. Place butter and brown sugar mixture in the pan and mix until butter melts. Add the broth and bring to a boil. Place the pork chops on top of the apples/onion, reduce heat to low so it is just simmering, cover, and cook for 4-5 minutes or until pork is done (145 degrees F internal temp).

5. 5

   Remove pork onto serving platter, stir in the spinach in with the apples, and cover for 1 minute until spinach wilts. Add apples and spinach to platter, sprinkle with pecans and bacon and serve.