2 to 4 boneless pork chops 1 tablespoon brown sugar 1 teaspoon mustard 1 teaspoon Worcestershire sauce 1 tablespoon maple syrup 1 teaspoon minced garlic 1 egg ½ teaspoon salt ¼ teaspoon pepper Bread crumbs of your choice (I used panko)
The night before: mix ingredients for marinade and pour into plastic zipper bags with the chops. Set in refrigerator overnight.
Next day, rinse the chops, and pat dry. Preheat the oven to 375 degrees. Line a baking pan with foil and spray a rack to hold the meat. Whisk together the brown sugar, mustard, Worcestershire, Maple syrup, garlic and the egg. Use a large bowl and make sure it is mixed well. Set up your stations with the plate of chops, the liquid mix, a bowl with bread crumbs, and the rack.
Dip each chop in liquid and then in bread crumbs. Place on the rack.
Bake for 45 minutes or until chops are done in the middle. Check with your thermometer. Let the chops rest for 5 minutes before serving. While the chops are in the oven, go ahead with the spinach.
2 tablespoons butter
1 yellow onion, minced
1 clove garlic, minced
2 bunches spinach
Salt and freshly ground black pepper
¼ teaspoon ground nutmeg
½ cup heavy cream