• Yorkshire Meat Company

Balsamic-Glazed Pork Chops with Spinach

Bone-in chops tend to come out juicer and are harder to overcook than boneless cuts.


  • 1 lb. potatoes

  • 4 bone-in pork chops, about 1-inch thick

  • 2 tbsp. brown sugar

  • 1 tbsp. balsamic vinegar

  • 1 5 ounce package baby spinach

  • 4 tbsp. room temperature butter

  • 1 large pot with lid

  • 1 rimmed baking sheet

  • strainer or colander


Scrub 1 pound potatoes with water. Quarter the potatoes and put them into a large pot.

Add enough cold water to the pot to cover the potatoes. Bring to a boil on high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer until the potatoes are very tender, 15 to 18 minutes. Meanwhile, start to cook the pork.

Heat broiler. Place the 4 bone-in pork chops onto a rimmed baking sheet.

In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Brush all over pork chops.

Broil the pork until just cooked through, about 4 minutes per side.

Use a fork to check if the potatoes are tender. If they aren't, cook until they are. If they are tender, stir in the 5 ounces baby spinach.

Drain and return the veggies to the pot.

Add 4 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pot, and mash the potatoes.

Serve the mashed potatoes with the cooked pork.


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