Garlic and butter pork loin chop, served with spinach and mushroom in a creamy white wine sauce. I love days like this in the kitchen!
1 clove garlic, crushed
½ onion, finely diced
1 teaspoon olive oil
400g pork loin chops
100g button mushrooms, stalks removed and sliced
200g baby spinach leaves
3 tablespoons cream
Salt and pepper
Cook pork chops, half the butter, olive oil, onion and garlic in a pan over medium, careful not to burn the butter. The pork will take 3-5 minutes on each side, depending on the thickness of the chops.
Remove pork, onion and garlic from the pan, leaving the oil and juices.
On low heat, add a bit more butter and sautée mushrooms for a few minutes.
When the mushrooms are soft and silky, turn up to medium heat and add just enough white wine to cover the base of the pan. Wait till the alcohol is cooked out.
Add remaining butter, cream, spinach and the onion from earlier and stir until the spinach has wilted.
Season with salt and pepper.