Roasted Pork Chops With Autumn Mashed Potatoes And Sauteed Spinach

• 4 pork chops 3/4-inch thick
• 1 tablespoon fresh thyme
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 tablespoon pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 butternut squash small, peeled, seeded and cubed
• 1 pound small red potatoes quartered
• 4 tablespoons light cream
• 2 tablespoons butter
• 1 1/2 pounds spinach washed, trimmed and chopped
• 2 cloves garlic crushed
• 2 tablespoons olive oil
• 1/2 cup raisins
• salt to taste
• 1/2 teaspoon crushed red pepper

1. In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan. Heat oven to 450 degrees F.
2. Meanwhile, in a large heavy saucepan cook the squash and potatoes in boiling water until tender, about 10-15 minutes; drain, add cream, butter and salt to pan and mash the vegetables. Salt to taste and keep warm.
3. Roast chops for 15 minutes, until internal temperature on a thermometer reads 160 degrees F and browned.
4. Saute spinach and garlic in olive oil in large skillet until spinach is wilted and garlic tender, about 2 minutes. Add raisins, salt to taste and red pepper flakes, stir.
5. Serve chops with spinach and mashed potatoes with sauce.

pork chops, thyme, ground cumin, oregano, pepper, cinnamon, ground allspice, butternut, red potatoes, light cream, butter, spinach washed, garlic, olive oil, raisins, salt, red pepper

Taken from www.yummly.com/recipe/Roasted-Pork-Chops-with-Autumn-Mashed-Potatoes-and-Sauteed-Spinach-2249122 (may not work)