Boneless chops covered with a fragrant breading of brown sugar, red pepper, and nutmeg pair perfectly with a mildly tart lemon spinach side. Add more flavor and save time on clean up by using the same pan to cook both the pork chops and the spinach.
Combine first 5 ingredients in a shallow dish. Dredge pork in flour mixture.
Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan. Stir in wine and lemon juice, scraping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork.
Add more flavor and save time on clean up by using the same pan to cook both the pork chops and the spinach.
This is a keeper--very easy and great taste. I made as directed except used tenderized pork loin cutlets so they were especially tender. I served it with baked sweet potatoes. The leftover spinach made a tasty filling for an omelet. Nice weekday meal!