Herb-encrusted Pork Chop with Spinach and Sweet Potato Oven Fries

Tonight’s dinner is Ben’s favorite: pork chop with caramelized onions (actually, pork chops in any iteration 🙂 ).  My favorite/easiest recipe is the following.  The recipe is for 4 half-inch thick boneless pork chops.

1. Put generous amount of salt and pepper on cleaned and dried pork chop and rub some chopped herbs.  I like thyme, parsley and oregano mix.  But use what you have on hand.  Rub some olive oil (1/2 tsp per chop).  Set aside in the room temperature.
2. Clean and peel sweet potatoes. Slice them into match stick shapes. Toss them with olive oil and bake them on a parchment paper lined baking sheet for 25 minutes in 400 degree oven. Salt and pepper when done. I used 4 medium size sweet potatoes today and we ate them all.
3. Slice 2 onions thinly.  Slice 1 clove garlic.  Caramelize the onions in 12″ cast iron skillet with olive oil and some chopped herbs that you used for the pork.  You can add a pinch of sugar to aid the caramelization.  Set aside in a bowl.
4. Wipe the cast iron skillet with some paper towel to get rid of any onion bits, but do not completely wipe out the oil.  Turn stove high and heat the skillet until it almost smokes.  Brown the pork chops for 5 minutes.  Do not move the chops while cooking.  Turn the chops and cook 5 more minutes.  Put the skillet with the chops in the 425 degree oven for 10-15 minutes.
5. While the chops are in the oven, saute the spinach in olive oil with sliced garlic.  Add a few grindings of nutmeg and a squirt of lemon juice at the end.  Serve the caramelized onion on top of the pork chops as a sauce/condiments.  Everything should be ready about the same time and voilà your complete dinner.