Makes 4 servings. Difficulty
2 Tablespoon gf flour 1 Tablespoon brown sugar 1-1/2 teaspoons kosher salt 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon red pepper flakes 4 pork chops, bone-in 2 teaspoons olive oil 1/2 cup dry white wine 2 teaspoons freshly squeezed lemon juice 3 garlic cloves, minced 1 bunch of spinach, stems removed and washed thoroughly Salt and freshly ground black pepper to taste
In a small bowl combine gf flour, brown sugar, 1-1/2 teaspoons salt, nutmeg, and red pepper flakes.
Place gf flour mixture in a shallow bowl; dredge each pork chop in gf flour mixture.
In a large skillet heat olive oil over medium heat. Add pork chops and cook for about 3-4 minutes per side or until cooked through. Transfer pork chops to a platter and tent with foil to keep warm.
Return skillet to heat; add wine, scraping up browned bits on bottom of pan. Add lemon juice and cook with wine for 1 minute. Add garlic and sauté for 30 seconds. Add spinach to pan and cook until wilted, about 1 minute. Season to taste with salt and freshly ground black pepper.
To serve, divide spinach among 4 dinner plates and top with a pork chop.