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.