Recipe: Baked Pork Chops with Spinach

Live Springs Farm Pasture-Raised Pig

I was inspired to make this wonderful recipe after seeing the Baked Pork Chops with Swiss Chard; however, I made a few modifications, the main ones being the type and amount of fat used.  (I didn’t have Swiss chard, so I used spinach, but this is minor since the two are interchangeable.)

The original recipe used 3 tablespoons of olive oil, which not only was excessive, but also wasn’t healthy since olive oil breaks down into harmful fats at high temperatures, as this recipe requires.  Instead, I substituted lard.  Contrary to popular opinion, lard does not cause heart disease.  Please read “Reversing Heart Disease without Drugs.” (I’ve read plenty of evidence that verifies this physician-authored article.)  It’s the carbohydrates, especially refined carbohydrates, that cause high cholesterol and heart disease.

Ingredients:

1 pound spinach (or Swiss chard), stems removed, leaves washed and cut crosswise into 1-inch pieces
2 tablespoons lard or butter
1/2 teaspoon freshly ground black pepper
4 pork chops bone-in (about 2 pounds in all)
1 1/2 tablespoons freshly grated parmesan cheese
2 ounces freshly grated Asiago cheese (about 1/2 cup)

Preparation:
Heat oven to 450 degrees Fahrenheit. Melt one tablespoon of lard or butter in a 7 1/2-by-11 1/2-inch baking dish, coating the bottom of the dish. Toss in the spinach and 1/4 teaspoon pepper.

Rub the pork chops with the other tablespoon of the lard or butter and 1/4 teaspoon pepper. Put the pork chops on top of the spinach. Sprinkle the cheeses over the spinach and around the chops. Bake until the chops are just done, about 18 minutes. Let stand 5 minutes before serving. Serves 4.