Sweet and Juicy Pork Chops and Greens

The first time I made this recipe I didn't have white wine vinegar, so I used apple cider vinegar instead.  I also had some agrodolce in my cupboard (white wine vinegar with grape must), so I added a little bit of that to maintain the grape flavor.

Try to aim for a nice medium doneness. (https://www.tasteofhome.com/article/pork-chop-temp/).

Sweet and Juicy Pork Chops and Greens

Ingredients

2 bone-in pork chops

1/4 cup vegetable oil

2 tbsps light brown sugar

5 cloves crushed garlic

1 tbsp lemon juice

1 tbsp Worcestershire sauce

1 tbsp white wine vinegar

1 tbsp Dijon mustard

1 tsp salt

1/2 tsp black pepper

1 bag baby spinach (or your choice of greens)

Directions

Mix marinade ingredients in a ziploc bag and marinate pork for up to 24 hours.

Preheat oven to 425.  In a 9x13 glass baking dish, create a bed of spinach greens.  Place pork chops on top of greens, and lightly sprinkle 2 tbsp of marinade over greens.

Bake pork chops and greens in oven until it reaches an internal temp of about 135-145.  For thin cut chops, remove after about about 10 mins; thicker chops may take longer.  Remove pork chops.  Stir greens and return to oven until desired doneness.

Heat vegetable oil in a heavy cast iron skillet on medium high heat.  Gently wipe any marinade or moisture from pork chops.  Sear pork chops until golden brown, about 60-90 seconds each side.  Rest for five minutes and serve with greens.