Keeping in with our low fat and healthy kick to get the weight off for holidays and summer, this dinner is perfect. It is low in fat, has no carbs but is still filling as I find pork chops quite a lot of meat. Paulie and I love lots of sauce we usually make enough for 4 people on recipes even though it is just us! This sauce is so tasty with the sweetness of the madeira, earthiness of the mushrooms and richness from the stock, perfect for a very satisfying mid-week dinner.

Ingredients (serves 2)

• 2 medium cut trimmed pork chops
• drizzle of olive oil for frying
• 100g mushrooms, sliced (we like brown or Portobello)
• small knob of butter to cook mushrooms (they hold lots of moisture already)
• 1tsp Salt
• 1tsp Ground Black Pepper
• 200ml Madeira
• 400ml Beef Stock
• 1 tbsp cold butter

For the spinach

• 100g spinach
• splash of water

Method

1. Pre heat oven to 180 degrees (fan)
2. In a frying pan add a drizzle of olive oil and heat over a medium heat, once hot add your chops and sear for 2-3 minutes on each side, transfer to oven and cook for 18 minutes.
3. While chops are in the oven add a small knob of butter to a pan and melt. Add the mushrooms and seasoning and cook until  lightly browned around 3 minutes.
4. Add the madeira and lightly boil so the liquid reduces by a third, once reduced add the beef stock and turn heat down, simmer for 15 minutes.
5. Once the chops are cooked cover with foil on a plate and leave to rest. (add your serving plates to oven so they will be warm)
6. Heat a wok or pan on medium to high heat add a small splash of water from kettle and the spinach cook until it wilt’s this should only take a couple of minutes, you can tell as the leaves will go dark green.
7. While spinach is wilting and chops resting, add 1 tbsp of cold butter to the sauce stir in well so it becomes silky and shiny, taste to check if seasoning is correct.
8. Remove your serving plates from oven add the spinach to the plate, the rested chops and dish out the sauce and mushrooms evenly.