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Delectable Pork Chop Dinner

April 24, 2015

Kevin cooked an amazing pork chop dinner tonight!  The pork chops, potatoes, and spinach are full of amazing flavors!  We suggest that you cook the entire dinner, not just part of it, since the flavors are intertwined with one another.  Kevin’s version of “Hungarian Pork Chops” from American Heart Association Low-Salt Cookbook is brought to you by Kevin’s backers/crew.

Pork Chops:

2 tsp. paprika

1/2 tsp. caraway seeds

1 tsp. green onion powder

1 tsp. garlic powder

1 tbsp. olive oil

8 small boneless pork chops

1/2 c. water

1 (8 oz) tub of light sour cream

1/8 tsp. salt

New Potatoes

Fresh Spinach leaves

In a smalll bowl, stir together the rub ingredients (paprika, caraway, onion and garlic powders).  Sprinkle on both sides of the pork.  Gently press so it adheres to the pork.  Place in large skillet.  Heat in 350 oven for 40 minutes.  In the meantime, boil new potatoes (enough for your family).  Once they are soft, remove from heat and drain.  When the meat is done, remove from skillet.  Add spinach to the juices from the meat.  Cook until wilted.  Remove from pan, leaving as much of the juices in the pan as possible.  Bring the juices from the meat along with the water to a boil on the stovetop for two minutes.  Reduce heat to low.  When the boiling stops, whisk in the sour cream and salt.  Cook for 2 to 3 minutes, or until heated through.  Serve the sauce over the pork chops and potatoes.

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