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Tonight’s dinner is all about classic comfort food. We’re pan-searing juicy pork chops, coated in a zesty blend of spices (and flour, for a tasty, crispy crust). On the side, mashed potatoes get a deliciously cheesy upgrade with the addition of Monterey Jack (which melts beautifully into the mash) and Parmesan. More Parmesan livens up a side of spinach, sautéed and drained to concentrate its flavor, then finished with garlic. And to drizzle over the pork and potatoes, a simple, rich pan sauce completes the dish with flavor and flair.
Get PlansWash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the potatoes. Grate the Monterey Jack cheese. Peel and finely chop the garlic.
Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly; return to the pot. Off the heat, add the Monterey Jack cheese, half the Parmesan cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.
While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.
While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt, pepper and the spice blend on both sides. In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops; cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.
Add the demi-glace and ½ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in the remaining butter until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the chopped spinach and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat. Stir in the remaining Parmesan cheese; season with salt and pepper to taste. Transfer to a serving dish. Serve the cooked pork chops with the mashed potatoes, finished spinach and pan sauce on the side. Enjoy!
Tips from Home Chefs