Update 2023: I so want to do this again and get the pics BUUUUTTT Nooooo. Wendy has fallen in love with pictures of cute little piggies and now pork of any kind is forbidden in this kitchen *sigh*
After a long, bad day at work, Valentines Day 2015, dinner needed to be done… quickly.
No pics but this was REAL good so I’m going to do it again soon. Pics that time.
- 1 tbsp Olive oil
- 1 tbsp Safflower oil
- 1 tsp dijon mustard
- 1 tsp tomato paste
- ½ tsp Balsamic vinegar
- ½ tsp Apple Cider vinegar
- ½ tsp minced garlic
- italian herb mix
- salt / pepper
- 2 pork chops
- 3 cups baby spinach
- 8 oz shitake mushrooms
- ⅔ cup parmesan cheese
- Quinoa
- Preheat oven to 425° F
- Whisk together oils, mustard, vinegar, garlic, tomato paste, seasonings.
- Brush pork chops (both sides) with glaze and let sit for 5 minutes.
- Clean and slice shitake caps to a ¼” thickness.
- Prepare quinoa plain in sauce pan.
- Arrange a thick bed of baby spinach in large cast iron skillet.
- Arrange shitake mushrooms over spinach.
- Place pork chops evenly spaced over mushrooms.
- Sprinkle parmesan cheese around pork chops.
- Place in oven and roast for 15 minutes.
- Remove from oven and tilt skillet half over burner (for easy collection of drippings).
- Plate a well rounded serving of quinoa, pork chop, then spinach and mushrooms.
- Drizzle with drippings.