Paprika Pork Chop, Balsamic Mushrooms & Wilted Spinach with Parmesan

Directions

1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil if you like easier cleanup.
2. Rinse the produce and pat dry. If your spinach comes pre-washed, you can skip this step.
3. Peel and mince the garlic; place it in a medium bowl.
4. Pour in vinegar, oil, maple syrup, soy sauce, salt, and thyme with the garlic; whisk until the sauce is smooth.
5. Quarter the mushrooms, toss them with the dressing in the bowl, then spread them in a single layer on the baking sheet. Roast, stirring once halfway, until tender and caramelized, about 15 minutes.
6. Heat a skillet over medium-high heat.
7. Pat the pork chops dry and lay them on a plate; season both sides with paprika, black pepper, and salt.
8. When the skillet is hot, add a little oil to coat the bottom, then sear the chops until golden and just cooked through, about 3–4 minutes per side. Transfer to a clean plate and loosely cover with foil.
9. Grate the Parmesan cheese and set it aside.
10. Mince additional garlic and trim the green onions; cut the onions into 1/4-inch pieces.
11. Wipe the skillet clean, add a bit more oil, and sauté the garlic and green onions until soft and fragrant, about 1 minute. Add spinach in batches, letting each handful wilt before adding more; stir in Parmesan and a pinch of salt, then remove from heat.
12. To serve, divide the pork chops, roasted mushrooms, and wilted spinach among plates.