Categories: September

Ingredients

• 2 good-quality pork loin chops
• 1 small onion, sliced
• 80g Boursin Au Poivre cheese
• 150ml hot chicken stock
• grated zest of 1/2 lemon
• handful of baby spinach

Directions

1. Heat a little vegetable oil in a frying pan. Season the pork chops, add to the pan and sear on both sides. Remove and set aside. Add the onion to the pan and cook for 5 minutes to soften. Crumble in the cheese, add the chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through. Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add the spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.

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