This delectable dish comes together quickly, and it tastes fantastic. The creamy sauce is just right with a touch of heat from the flaked chile peppers. I actually had a package of three 3/4-pound each pork loin chops that I used. I cut two in half to make the 4 4-ounce pieces, and they were more than enough to provide a hearty meal while still sharing a bit with the cat.

I used frozen zucchini zoodles, but you can make these from fresh zucchini if you have some on hand. If you don’t have a spiralizer, you can use your grater to make long strips, or you can cut them thinly with a knife. Fresh zucchini makes a better tasting dish, but the frozen one is still very good.  You can also serve this with riced cauliflower or just steamed cauliflower flowerets.

Pork Loin Chops with Garlic Cream Sauce and Baby Spinach

4 Pork Loin Chops, 3-4 oz., boneless, about 1/2 inch thick
Salt and fresh cracked Pepper, to taste
1 teaspoon Paprika
2 teaspoons Olive Oil
2 tablespoons Butter
4 cloves Garlic, finely minced
1/2 cup Onion, minced
1/4 cup Chicken Stock
1 1/4 cups Heavy Cream
2 cups Baby Spinach
1 teaspoon Italian seasoning
1/2 teaspoon crushed Red Chili Pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional

Season the pork chops on both sides with paprika, salt, and pepper. In a large skillet, heat oil over medium heat, then add the pork chops and sear for about three minutes, then flip them and sear the other side. Remove the chops to a plate to rest.

Melt butter in the same pan and add the onion and garlic and stir them for about a minute. Add the chicken stock, then cook and stir for a few minutes until the liquid is reduced a little.

Reduce the heat to low. Add heavy cream, Italian seasoning, and chili flakes and stir. Add additional salt and pepper, if needed. Cook and occasionally stir for about 5 minutes to allow the sauce to thicken a little.

Add the spinach leaves and stir in two or three minutes to allow them to wilt, then stir in the Parmesan cheese and mix together well.

Add the pork chops and any juices that have accumulated on the plate back to the pan. Cook about two minutes to reheat the chops, then serve over zucchini noodles or cauliflower rice or other vegetables of your choice.

Makes 4 servings.