Grilled Pork with Spinach

Instructions

1. 1

   Remove pork chops from refrigerator 15 minutes before cooking. Pat them dry with paper towels and season generously on both sides with salt, pepper, and thyme.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.

3. 3

   Place pork chops on the grill and cook for 5-6 minutes per side until they reach an internal temperature of 145°F. Transfer to a warm plate and let rest for 5 minutes.

   Tip: Don't move the chops while cooking to develop a nice caramelized crust.

4. 4

   While pork rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced shallot and sauté for 1-2 minutes until softened.

5. 5

   Add minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant.

   Tip: Be careful not to burn the garlic; it should just become golden.

6. 6

   Add the fresh spinach in batches, stirring until wilted, about 3-4 minutes total. Add white wine if using, allowing it to reduce by half.

   Tip: The spinach will reduce significantly as it cooks.

7. 7

   Reduce heat to low and stir in butter and fresh lemon juice. Season the spinach with salt and pepper to taste.

   Tip: The butter and lemon create a silky, bright sauce that complements the pork perfectly.

8. 8

   Divide the spinach mixture among four plates and top each with a grilled pork chop. Drizzle any remaining pan sauce over the top and serve immediately.

   Tip: Garnish with extra fresh thyme or lemon zest for added elegance.