PORK CHOPS WITH LEMON SPINACH
Source: Cooking Light magazine.
Servings: 4

3 Tablespoon full-purpose flour
1 Tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 (4 ounce) boneless center-cut loin pork chops (about 1/2-inch thick)
1 teaspoon olive oil
1/2 cup dry white wine
2 teaspoons lemon juice
1 Tablespoon bottled minced garlic
1 (10 ounce) package fresh spinach

Combine flour, sugar, salt, nutmeg and red pepper in a shallow dish. Dredge pork in flour mixture.

Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan.

Stir in wine and lemon juice, scraping pan to loosen browned bits; cook 1 minutes.

Add garlic, and cook 1 minute.

Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork.