Easy Weeknight Pork Chops with Garlic and Herbs

Ingredients

• 4 boneless pork chops (1-inch thick)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon butter
• 1 lemon, juiced
• 2 cups fresh spinach (optional)
• 1 cup chicken broth

Instructions

1. Start by patting the pork chops dry with paper towels, then season both sides generously with salt, pepper, paprika, thyme, and rosemary.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and cook for 4-5 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 145°F.
3. Remove the pork chops from the skillet and let them rest on a plate, covering them loosely with foil to keep warm.
4. In the same skillet, lower the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant, being careful not to burn it.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the sauce to simmer for about 2-3 minutes until slightly reduced.
6. Stir in the butter until melted and combined, then add the spinach, cooking until wilted, which should take about 1-2 minutes.
7. Return the pork chops to the skillet, spooning the sauce over them to reheat for about 1 minute, then serve immediately with your choice of sides.