Wednesday, August 3, 2011

Pork Chop and Spinach Dinner for One

Last night I was cooking just for myself, which means I was experimenting with what was on hand.   I had a single pork chop in the fridge, some spinach, and a wonderfully fresh tomato that I bought at the Farmer’s Market.  I also had a nice chunk of parmesan cheese.  So this is what I did for myself (it could easily be multiplied for two or more):

Drizzled olive oil in a small skillet and set on medium-high heat.
Sprinkled pork chop with garlic salt, pepper, and dried thyme leaves.
Cooked chop in heated pan until brown on each side.
Reduced heat and covered until done, about 5-8 minutes.
While the chop cooked, put two cups of spinach in a sauce pan and added about
one tablespoon of water.
Cooked spinach over medium-high heat until the leaves begin to wilt. Removed
            from heat and covered.
Chopped a tomato into medium dice.
Grated a generous helping of parmesan cheese.
Plated chop and spinach.  Topped spinach with cheese and tomato.
Served with baguette slices and a glass of wine.
Didn’t even think about taking a picture for Transcendental Kitchen.