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Ingredients:
4 center cut or
loin pork chops --3/4" thick, about 10 oz. ea.
1 teaspoon each salt and
pepper
1 tablespoon butter
12 ounces shiitake mushrooms --
sliced
2 bags fresh spinach -- (10 oz. ea.)
***Port Wine Sauce:***
1 teaspoon cold butter
PLUS"PLUS" means this ingredient in addition to the one on the next
line, often with divided uses
1 tablespoon cold butter
1/4
cup minced sweet onion
1/2 cup balsamic vinegar
1/2 cup port
wine
Directions:
1. Heat barbecue
grill, ridged grill pan or broiler. Season chops with 1/4 teaspoon each of
the salt and pepper.
2. Grill or broil chops 10-15 minutes,
turning once, until barely pink when cut near the bone.
3. While
chops cook, heat 1 tablespoon butter in a large skillet over medium-high
heat. Add mushrooms and sautÈ about 5 minutes. Add spinach, a handful or
two at a time, and stir just until wilted.
Season with remaining
3/4 teaspoon each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the 1 teaspoon butter in a medium
saucepan. Add onion and sautÈ until translucent. Add vinegar and simmer
until syrupy, about 6 minutes. Add wine and simmer until reduced by about
half. Remove from heat; swirl in remaining 1 tablespoon butter. Pour into
a sauce boat.
5. To serve: Divide spinach among 4 dinner plates.
Place chops and mushrooms on the side or on top. Serve sauce at the
table. |
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