Country-Style Pork Chops with Sauteed Spinach

Here we are again with a healthy recipe. The pork chop was great but I am/was not a big fan of the sauteed spinach. I would use the kale next time over the spinach.

5-oz. center-cut lean, boneless pork chop
1 Tsp. lemon pepper
2 TBSP. shallots, chopped
1 TBSP. country style mustard
2 TBSP. Chicken broth
2 TBSP. water
2 cups fresh spinach leaves
4 cherry tomatoes
2 TBSP. grated parmesan cheese
salt to taste
nonstick cooking spray

Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan. In the same pan, saute the shallts for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick-should coat the back of a spoon. Top the pork chop with the sauce. In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated parmesan cheese.

Calories: 382
Protein: 49 g
Carbs: 19 g
Fiber: 9.5 g
Fat Total: 14 g