Receta Pork with Mushroom, Onion and Spinach Sauce

by Martha A. Cheves

4-5 boneless, lean pork chops Salt & pepper to taste 2 tablespoons vegetable oil (or olive oil) 4 tablespoons butter (or substitute oil) 8 small can sliced mushrooms, drained 1 small to medium red onions , thinly sliced 3 garlic cloves , minced 1 cup chicken stock 1 tablespoon self rising flour 1/4 cup milk 2 cups baby spinach, tightly packed  Season the pork chops generously on both sides with salt and pepper. In a large skillet, heat the vegetable oil. Gently place the pork chops into the skillet and cook over high heat for 5 minutes on each side. Do not disturb the pork chops while cooking so that a nice golden brown crust can form.  Carefully remove the pork chops from the skillet onto a large plate.  Add the butter, mushrooms, onion, and garlic to the skillet and stir fry over medium-high heat for about 5 minutes or until the onions are transparent.  In a medium bowl, whisk together the chicken stock and the flour until no clumps remain.  Add the chicken stock/flour mixture and milk to the skillet, and stir. Add the baby spinach and stir. Cover and continue cooking for 2-3 minutes, or until the baby spinach starts to wilt.  Add the pork chops back into the skillet and cover with the creamy mushroom-spinach sauce. Cover with a lid and cook for 2-3 minutes, or until the pork chops are fully cooked. Remove from heat. Serve warm, spooning the mushroom sauce over the pork chops.