TuesdayThis recipe is super easy! It’s done in 30 minutes and uses only 1 skillet.

  • 6 slices bacon
  • 4 boneless pork loin chops
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. freshly ground black pepper.
  • 2 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 cup onion, chopped
  • 2 granny smith apples, cored and
  • sliced into thin wedges
  • 1 Tbsp. butter
  • 1/3 cup chicken broth
  • 2 cups fresh baby spinach, packed
  • 1/4 cup pecans

Cook bacon over medium-high heat, reserving grease. Season both sides of chops with seasoned salt and pepper. Add 1 tablespoon bacon grease back to pan and cook pork chops for 4 to 5 minutes on each side until browned. Remove onto a plate and cover with foil.

In a small dish, mix brown sugar, salt, cinnamon and nutmeg together and set aside. Add onion to the pan with 1 teaspoon bacon drippings and saute for 2 minutes. Add apples and cook for another minute. Place butter and brown sugar mixture in the pan and mix until butter melts. Add the broth and bring to a boil. Stir in spinach and cover for 1 minute until spinach wilts. Combine the mixture and pork chops, sprinkle with pecans and bacon and serve.

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