Pork Chops with Apples and Shallots

• 2 tablespoons butter
• 1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
• 2 Granny Smith apples, peeled, cored, and cut into eighths
• 1/2 cup white wine
• 4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
• Coarse salt and fresh ground pepper
• 2 tablespoons butter
• 2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded
• Pinch of ground nutmeg
• Coarse salt and fresh ground pepper
• (serves 4)

1. Heat the broiler; set a rack 4 inches from the heat.
2. In a large skillet, heat the butter over medium-high heat.
3. Add the shallots; cook, stirring occasionally, until browned, about 5 minutes.
4. Cover the pan; reduce the heat to medium.
5. Continue cooking until the shallots are soft, about 5 minutes more.
6. Add the apples and wine; cover, and cook until the apples are beginning to soften, about 5 minutes.
7. Uncover; cook, stirring, until most of the liquid has evaporated and the apples are tender, 2 to 4 minutes more.
8. Remove from the heat; cover to keep warm.
9. While the apples are cooking, season the pork chops generously with salt and pepper; place on a rimmed baking sheet.
10. Broil until cooked through, 3 to 5 minutes per side.
11. To serve, spoon the warm apple mixture over the chops.
12. In a large, deep saucepan with a tight-fitting lid, melt the butter over medium heat.
13. Add the spinach (with water still clinging to the leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
14. Remove from the heat.
15. Season with the nutmeg, salt, and pepper.
16. Serve immediately, with a slotted spoon.

butter, shallots, apples, white wine, pork, salt, butter, fresh spinach, ground nutmeg, salt

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-apples-and-shallots-383294 (may not work)