4 pork chops
2 TB Blackening spice blend (recipe below)
2 TB olive oil
1 (15oz) can cannellini beans, drained and rinsed
1/2 c chicken stock
1 shallot, minced
4 cups baby spinach
1 tsp kosher salt
Lemon wedges, for garnish
DirectionsRub each pork chop with blackening spice.
Heat oil in skillet over medium heat and cook chops until blackened, about 5 minutes per side. Transfer to a plate and set aside.
Add beans, stock and shallot to skillet. Cook, stirring often until hot, about 2 minutes. Add spinach and stir until just wilted. Season with salt and serve with chops and lemon wedges.
**RECIPE FOR BLACKENING SPICE**
equal parts of minced garlic cloves, garlic powder, smoked paprika, kosher salt, ginger, cumin, coriander, black pepper, cayenne, turmeric and light brown sugar