Ok, remember that sauteed spinach & tomatoes you made last time? Good, because you’re rockin’ that again tonight! Delicious and nutritious!
But, first let’s start with the glaze: In a small bowl, whisk together 1/4 c. of chutney and 1 tsp. Dijon mustard. Chutney can be found in the condiments section of your local supermarket and is incredibly delicious. It’s sweet, but don’t worry, we’re gonna’ cut the sweet with a little kick! Set aside to let the flavors marry a little bit while we work on the chops.
Trim the fat from 2 boneless pork loin chops, cut 3/4-1 in. thick. Place your chops in a baking dish and broil 5 minutes.
While you have your chops goin’, saute some chopped tomatoes & chiffonade-ed spinach in about 2 tsp. of olive oil with some cracked black pepper, coarse salt, 1 tbsp basil, & 1 clove of minced garlic. Set aside covered.
Turn your chops over, brush with half of your glaze. Broil for another 3-4 min.
Spoon remaining glaze over chops before serving alongside your sauteed veggies!
This dish is so great, it’s not even offendingly caloric! Enjoy!