Sally, the note about the broccoli certainly makes sense. It does have a longer cooking time than spinach. I often par-boil, or par-steam it before adding it to such dishes.
Margaret's tips are great for the boneless chops.
For the bone-in pork chop fans, here's a recipe I adapted from Cook's Illustrated. I've had for years, and do make from time to time when I take a few minutes extra to cook. They're absolutely delicious, and especially nice when you use fresh sage from the garden. Others who have tried these have raved about them to me.
Pork Chops with mustard-sage sauce
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels; it works fine if using 1 or 2 chops. Don't reduce amounts on sauce too much...or not at all.
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic (+, according to taste) minced
1/4 c chicken broth (low sodium is best, because it'll be reduced)
1 Tbs Dijon mustard
2-3 Tbs unsalted butter (if salted butter, you'll go with a smaller amount)
1 tsp fresh minced sage leaves.
Slice fibrous tissue on side of chops in a couple of places, to prevent curling.
Rub both sides of each chop with oil and sprinkle with salt and pepper.
Sprinkle one side of each chop evenly with a bit of sugar (yes, sugar), avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet and set on medium heat (pan should be cool upon beginning). Using hands, press meat of each chop into pan. Cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, increase heat at bit
but patience is best as they will burn easily).
Flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook about 4-5 minutes; chops will barely brown on second side (add time if using thicker chops).
Transfer chops to platter, tent with foil, and let rest. Note: You will use the juices that collect on platter (and if any liquid has collected in skillet, pour that off onto the platter for later use, too).
While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add chicken broth; increase heat to med-high and simmer until reduced to about 3 tablespoons, about 3 minutes (watch carefully; reduction happens quickly with small amounts of liquid). Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage; spoon sauce over chops and serve immediately.
Treat yourselves and try it some time.
TT, I loved your Earth Day pic!
Lizzie, great greens... and lovely cake. Big yum. Atta' boy, Tom. You are an inspiration.
AG, you've already figured things out. I'm sure it was good.
Here we had a brisk and windy day. I've got a fire going, and enjoyed some chicken soup for dinner. I was going to make chicken noodle soup, but as I have lots of potatoes on hand, I went that route. Tasty and easy, especially as I had homemade broth/stock on hand. I went with wine, but not bread. Admittedly, I did have a nice turkey club for lunch. And chips. Dark kettle chips, you'll be pleased to know, Sally!
