Serves: 5
Start to Finish: 20 minutes

2	teaspoons olive oil
1¼	pounds boneless pork chops
½	teaspoon salt
¼	teaspoon ground black pepper
1	teaspoon paprika
2	teaspoons unsalted butter
4	cloves garlic, minced
1	teaspoon Italian seasoning
1	teaspoon red pepper flakes
1/3	cup white cooking wine
1	cups heavy cream
3	cups baby spinach
¼	cup grated Parmesan cheese
2	tablespoons fresh chopped parsley

1.  Heat oil in large skillet over medium-high heat until shimmering.  Season pork chops on both sides with salt, pepper and paprika. Sear pork chops in skillet for 3 to 5 minutes on each side until cooked through. Transfer pork chops to plate and set aside.
2.  Melt butter in skillet. Stir in garlic, Italian seasoning and red pepper flakes, and cook 30 seconds. Stir in wine and cook 3 minutes. Reduce heat to low. Stir in cream and bring to a simmer.
3.  Stir spinach leaves into sauce until wilted. Stir Parmesan cheese into sauce. remove from heat.
4.  Once cheese is melted, return pork chops to skillet, spooning sauce over them. Continue to heat until pork chops are hot again. Remove from heat and sprinkle with parsley.

Per Serving:  401 cal., 29 g fat (16 g sat. fat), 159 mg chol., 539 mg sodium, 460 mg pot., 6 g carb., 2 g sugar, 1 g fiber, 26 g pro.