Pork Chops with Creamy Mustard Sauce and Bacon-Spinach Stoemp

Read through the entire recipe before getting started. Pre-heat oven to 345ºF. Wash and dry all produce. Remove rosemary from stem; discard stem and mince leaves. Cut potatoes in quarters, then slice into ½" pieces. Remove bacon from package, rinse and pat dry, then dice. Remove pork chops from package, rinse and pat dry.

Place potatoes in medium pot over medium heat. Cover with water by 2", bring to a boil and reduce to a simmer. Cook 15-20 min until potatoes are soft. While potatoes are cooking, begin cooking bacon (Step #3). Reserve ¼ cup potato water, drain potatoes and return to pan.

Place bacon in medium sauté pan over medium heat. Cook stirring constantly until crisp and brown, about 4-5 min. Remove from pan using a slotted spoon and place on a paper towel to drain excess fat. Discard bacon fat from pan, reserving 1 tsp. in the pan.

Season pork chops with a pinch of salt and pepper. Return previously used sauté pan to heat and sear pork chops until golden brown, about 2-3 min per side. Turn heat off, transfer pork chops to a foil-lined baking sheet and bake 10-12 min. While pork is baking, start making mustard sauce. Without cleaning the sauté pan add Dijon mustard, rosemary, ¼ cup reserved potato water and half of the half & half. Mix using a whisk until incorporated, bring to a simmer and cook stirring constantly for 3-4 min until reduced and beginning thicken, remove from heat. The USDA recommends cooking salmon to an internal temperature 145ºF.

Mash potatoes using a potato masher or spoon until soft, add remaining half & half, and a pinch of salt and pepper. Mix to incorporate, add bacon pieces and spinach mixing until spinach has wilted and bacon is evenly distributed.

Divide stoemp between two plates, place one pork chop on each plate and top with mustard sauce until covered. Enjoy!