Marry Me Pork Chops

Pat the pork chops dry with paper towels and season both sides with salt and pepper.

Heat a large skillet or cast iron pan over medium-high heat. Add the oil — and a knob of butter if you like. Sear the chops for about 2 minutes per side until you get a nice golden crust. Take them out and set aside.

Turn the heat down a bit. If the pan looks dry, add a splash more oil. Add the onion and cook until soft and translucent. Now add the garlic, oregano, chili powder, tomato paste, and sun-dried tomatoes. Let it all sizzle together for about 1 minute.

Pour in the stock and bring it to a boil. Let it simmer for a few minutes so the flavors come together and the liquid reduces slightly.

Turn the heat to low and stir in the cream and grated cheese. Let it bubble gently until the sauce starts to come together. Fold in the spinach and let it wilt in the warm sauce.

Nestle the pork chops back into the pan. Let everything simmer on low for 7–10 minutes, until the meat is cooked through and the sauce has thickened.

Season with lemon juice and zest, and more salt and pepper if needed. Top with fresh basil right before serving.