4 boneless 1/4- to 1/2-inch thick pork chops
4 tablespoons of granulated garlic
(to taste) salt and pepper
1 pound + 2 tablespoons of butter, softened
1/2 cup of crumbled gorgonzola cheese
1 pound of washed baby spinach
1 tablespoon of olive oil
Coat pork chops with granulated garlic, and sprinkle with salt and pepper. Let dry marinate for 10 minutes.
Combine 1/2 pound of butter with gorgonzola and a pinch of salt and pepper. Refrigerate for 10 minutes.
Grill pork chops on a medium high grill or in a skillet on a medium stove top for five minutes on each side. Once cooked all the way through, remove from grill and top with 2 tablespoons of gorgonzola-butter mixture.
In a medium-sized skillet, melt butter and add olive oil, then add spinach. Cook until wilted and then season with salt and pepper.
Recipe serves four.