Pork chops with mushroom spinach cream

Name: Pork chops with mushroom spinach cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Baby leaf spinach; 300 g small onions; 500 g Mushrooms; 1/4 pot Thyme; 4 Pork chops (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 TABLESPOONS clarified butter; 3 TABLESPOONS Honey; 200 g Whipped cream

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Says the pig to the bee: "I'm much sweeter than you, because I have a honey glaze today"

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Baby leaf spinach
300 g small onions
500 g Mushrooms
1/4 pot Thyme
4 Pork chops (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 TABLESPOONS clarified butter
3 TABLESPOONS Honey
200 g Whipped cream

Directions

1
Sort the spinach, wash and shake dry. Peel and slice the onions. Clean, wash and quarter the mushrooms. Wash thyme, shake dry, remove leaves. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).
2
Wash the meat, dab dry and season with salt. Heat 3 tablespoons of clarified butter in a large pan. Fry the chops in it in portions on each side for about 2 minutes at high heat. Remove and place on a baking tray. Add honey and 2 tablespoons of water to the pan and loosen the frying pan. Spread the meat with it. Season with pepper and cook in a hot oven for about 8 minutes.
3
Heat 1 tablespoon of clarified butter in a frying pan. Fry the mushrooms and onions for about 5 minutes. Season with salt. Deglaze with cream, bring to the boil and simmer at reduced heat for about 8 minutes. Add spinach and let it collapse while stirring. Season to taste with salt, pepper, nutmeg and thyme, except for something to sprinkle on top. Arrange meat and vegetables. Sprinkle with the rest of the thyme. Serve with tagliatelle or bread.