Veal Chops With Spinach and Pancetta

• 2 teaspoons olive oil
• 4 veal loin chops, 1 inch thick
• 4 ounces pancetta, cut into i-inch cubes
• 5 large cloves garlic, peeled and minced
• 20 cups spinach leaves, stemmed, washed and torn
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the veal and sear until browned, about 5 minutes per side.
3. Lower the heat and cook about 20 minutes.
4. Set aside and keep warm.
5. Add the pancetta to the pan stirring, until browned, about 3 minutes.
6. Stir in the garlic.
7. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan.
8. Cook for 2 minutes.
9. Adjust seasoning.
10. Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top.
11. Serve immediately.

olive oil, veal loin chops, pancetta, garlic, spinach leaves, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8224 (may not work)