Bucky's Recipe

Pork Chops and Spinach Casserole

Category: Pork

4 Tablespoons Irish butter
3 Tablespoons olive oil
4 garlic cloves, minced and divided
1 teaspoon red pepper flakes
2 cups fresh mushrooms
1 package Bird's Eye pearl onions in cream sauce
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
3 sun-dried tomatoes, diced
1 large package of baby spinach
1 cup crumbled feta cheese
1 cup heavy cream
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops brined in salt water for 4 hours. Drain, rinse and pat dry.

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Preparation
Preheat oven to 350.
Heat a large skillet over medium-high heat. Add butter and olive oil and sauté garlic cloves and mushrooms until soft. Remove 1/2 of garlic and reserve. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, red pepper, tomatoes,onions and spinach; sauté until moisture evaporates. Stir in cheeses, cream and rind. Reduce mix by about one-half. Top with pork chops.
Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush mustard mixture over pork. Bake for 45 minutes until pork is browned.

Ohhh La La!!!