Scrumptious simplicity. Sunday evening, home alone and no food left in the fridge. A foodies nightmare. The only thing left was a pack of lamb chops and a bag of fresh spinach - perfect! Only two ingredients, but enough to enjoy a mini roast for 1.
Serves 1
1 Pork chop
3 large handfuls of fresh spinach
Fresh mint leaves
Olive oil
1/2 teaspoon nutmeg
Salt & Pepper
Method
- Cover the pork chop with a little olive oil and season well with salt and pepper.
- Tear a few mint leaves and stick them on either side of the pork chop.
- Drizzle some olive oil into the grill pan over a high heat and place in the chops to cook. Leave for about 3 minutes each side or until golden brown.
- After the first side of the chop is done, place the spinach into the same pan and allow to wilt. Stir in the nutmeg and place onto a plate to serve. Add the pork chop on top.
Top tip: Also scrummy to serve with cooked apples and boiled new potatoes.
Enjoy!
