Pork Chops with Mushroom Spinach Pan Sauce

I find myself blogging tonight outside on my laptop, home alone because the kadults are working – with a glass of pinot grigio to the side in gorgeous 72 degree weather.   The sun is shining, blue skies and its nights like tonight that make me miss Tony the most.  We lived for weather like this to sit outside and have some cocktails while listening to music.  I was reminded of him even more this morning because my doctor appointment was with Tony’s doctor who was the first local doctor to refer us to Mayo Clinic when we wanted a second opinion about Tony’s health two summers ago.  Since I normally see my endocrinologist on a regular basis, I haven’t seen this GP since Tony died.  One of the first things he asked me was “how long has it been?” 

At first I thought he was asking how long it had been seen I’d seen him as a doctor, but then I quickly realized that he was asking how long Tony had been gone.  Three months from today it will be TWO YEARS.  Two years.  I am not going to lie, I started tearing up immediately.  Everyone I see on a daily basis or even through social media knows how long its been, but it’s been a long time since someone asked me to my face.  The doctor comforted me and told me that Tony was one of his favorites.  Mine too.

I did all sorts of adulting today.  Got my blood work done, urine sample, THREE shots: flu/pneumonia/tetanus shots.  If you are anyone you know has diabetes, it is now recommended that no matter what your age, you should get the pneumonia shot because diabetes and pneumonia are not the best combination and there are serious complications if you do have the sugars like me.  Talk to your doctor, but I trust mine wholeheartedly, and if he wanted me to get three shots, I got three shots.

I had to fast for the blood work, so when I met my high school friend Beth for lunch I was hangry!  But first, I had to show her my favorite grocery store and my beloved dollar rack there.  She and her family recently moved back to the area from Texas after being away for over 20 years.   We picked up right where we left off, which is nice.  And of course, with the advent of social media, I’ve been friends with her on Facebook for a while so even though we hadn’t physically seen each other in that long, it didn’t feel weird to reconnect in person.   We got tacos at a place right near the grocery store – $1.85 tacos and $1.50 sides at a side down restaurant!

I’ve talked about certain foods being “insulin worthy” before.  I do the same thing with Weight Watcher smart points.  I ask myself if it is point worthy, and this rice was definitely not point worthy, so I ditched that, ate the two delicious tacos and the 1/3 cup refried beans on the side.  I called lunch 12 smart points.

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So I am backtracking a bit. I had to post this pork chop recipe from last night, because it was so simple and point friendly.   I had lunch with one of my old friends yesterday too – it’s been nice having these last few days off!  I have to give a shout out to her and her sister (Hi D&D!) because she brought me lots of snowman loot.  If Tony were alive, I would have had to hid this stuff in the basement!  One of the sisters also got me this autographed cookbook a while back and I just got it.  Thanks guys!

On the way back from my lunch yesterday, I stopped at Heinen’s grocery store.  I don’t pass by that way much anymore since it was near my old office, and while some of their stuff is pricey, I picked up two bone in pork chops for Jacob and I for a great price:

Without the bone, each pork chop was about 5 ounces.  I am using that amount for this recipe in case someone decides to use boneless pork chops – but if you can, cook it with the bone – it imparts an extra level of delicious flavor:

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Pork Chops with Mushroom Spinach Pan Sauce

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A quick and simple weeknight dinner that only tastes as if you've slaved in the kitchen for hours.

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Ingredients

• 2 five ounce pork chops
• avocado oil spray
• 1 tablespoon flour
• salt and pepper
• 1 cup beef broth, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon crushed red pepper
• 1 tablespoon dijon mustard
• 1 cup mushrooms
• 1 cup baby spinach, roughly chopped

Instructions

1. Heat the pan over medium high heat.  Add avocado oil spray and let it get hot.  Meanwhile, dredge the pork chops in the 1 tablespoon flour and salt and pepper the chops. 
2. Cook for 3-10 minutes a side or until they reach a temperature of 135. Remove from pan.
3. Add more avocado oil spray, and sauté the mushrooms for 5-7 minutes until golden brown. Pour in 3/4 of the beef broth.  Mix the 1 tablespoon cornstarch with the remaining 1/4 cup beef broth and stir until combined.  Add this mixture to the mushrooms in the pan, and stir over medium low heat until the sauce starts to thicken.  Add in the crushed red pepper, then give it a taste to season with more salt and pepper
4. Add the pork chops back in with the chopped spinach, and cook for an additional minute.  Plate the pork chops and divide the mushroom spinach pan sauce over the pork chops. Make sure the final temperature of the pork is 145.

Notes

Each serving as of 2023 is 9 WW points per serving. Please click this link for the WW tracker.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 119mgSodium: 686mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 40g

Did you make this recipe?

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This was so simple and delicious.  I loved the crispy edges the pork chop got in the cast iron skillet, and I literally could have done shots with the mushroom sauce.  And to think just five years ago I stuck my nose up to mushrooms!

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It’s been a nice few days off from work, and tomorrow is probably going to be my last farmers market.  I got the schedule for next week and while I requested Saturday off to work the market, I am scheduled to close on Friday night.  And while I am sure I could tough it out with only 4 hours of sleep before ending one job and beginning another, um, let’s just say I am a bit too old to be doing that.  What a crazy summer it’s been, but I loved the experience I had this summer and wouldn’t change a thing.

I am going to put on some Frank Sinatra on Spotify, refill my glass, and appreciate all that I have, even if I miss having my best friend sitting by my side.  So give your spouse or significant other an extra kiss and a hug tonight.  

I would if I could.