Bronko and Steph

INGREDIENTS:

PORK CHOPS
4 bone-in pork chops
1 T paprika
2 1/2 t salt
3/4 t white pepper, black pepper, thyme, oregano 1t onion powder, garlic powder, cayenne pepper (adjust pepper if you do not like spicey)

SPINACH

1-2 LARGE handfuls of baby spinach leaves (1-2 C per person)
2-3 cloves garlic finely chopped
1 sm onion or 1/2 med finely chopped
5-6 cherry or grape tomatoes halved
2 T olive oil salt and pepper to taste

DIRECTIONS:

PORK CHOPS: Mix all spices thoroughly and place in a ziploc bag. Place pork chops (1 at a time) in the bag to cover with rub. Pre-heat BBQ to med-high fire and grill pork chops over indirect heat for 6 minutes per side (adjust cooking time based on thickness of chops). Remove chops from heat and cover with foil. Let stand at least five minutes until ready to serve.

SPINACH: Sautee onion, garlic, tomatoes, salt and pepper over medium heat until garlic and onions are translucent. (I also remove the skins from the tomatoes after they have cooked down and press them so they release their juices) Add spinach until pan is heaping and cover. Let spinach cook until it begins to wilt and then stir. Add addidional spinach as needed. Continuing cooking and combining until spinach is completely wilted (it will reduce dramatically) and has been covered with all other ingredients.

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