Ingredients
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4 boneless pork chops (about ½-inch-thick each)
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1/2 cup all-purpose flour
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2 tbsp olive oil
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1 (9 oz) bag ready-to-microwave spinach
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1/2 cup low-sodium chicken broth
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2 tbsp lemon juice
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3 tbsp capers, rinsed
Steps
1
Season the pork chops with salt and pepper, then dredge in the flour until lightly coated on all sides.
2
In a 12-inch nonstick skillet, heat the oil on medium-high. Add pork chops in a single layer and cook 4 min. per side, until cooked through. Meanwhile, microwave the spinach according to package directions until wilted. Transfer cooked pork chops to a serving platter.
3
Add the chicken broth to the pan, stirring to scrape up any browned bits. Cook 2–3 min., until reduced. Stir in the lemon juice and capers.
4
Serve pork chops over spinach, topped with pan sauce.
