One Pot Wonder

What to do with spinach starting to wilt and thawed out pork chops that have to be cooked?

I rummaged through my cabinets in search of healthy, complimentary ingredients and came up with this delicious protein and vitamin packed one pot wonder.

Here's how I made it:

Dredge the chops in flour seasoned with lots of salt and pepper while your olive oil is getting hot in your pan {enough to thinly coat the bottom of the pan}.

{excuse the ghetto yellow lighting in my kitchen}

Brown the meat on both sides on medium-high heat. While your chops are cooking, chop up all your veggies. {a quarter of onion, a big handful of grape tomatoes, two cloves of garlic, a handful of fresh parsley, and a handful of green olives}.

Pour in some white wine or chicken stock {about 1/2 cup I guess} to deglaze the brown bits off the bottom of the pan.

When your pork chops are fully cooked, Remove them from the pan and let them rest on a plate. To take advantage of the flavor of the pork, throw your onions and garlic in the leftover but highly flavored olive oil, wine, and pork fat {which really isn't all that much} until they're translucent- stirring often. Then throw in your tomatoes and spinach. Let the spinach wilt. Remember to lightly season with S&P as you go!

After you have drained and rinsed off the white beans, throw them in the pot and let them cook with the veggies for a few minutes. Also, if you like olives, throw them in there as well. Meanwhile, slice your pork chops into bite sized pieces.

At the last minute, throw in the meat, fresh parsley and garnish with parmesan cheese. Gobble it up!

And remember, this is a very flexible dish. Chicken or bacon could substitute the pork chops, you could add a dash of cream at the end for richness, you could omit the meat altogether and still have a protein-packed vegetarian dish. The possibilities are endless!

If you try it, let me know what you think... and if you do a variation of it I want to know what you used!