Boneless Pork Chops in Creamy Garlic Spinach Sauce over Quinoa

I found this recipe on eatwell101.com. I'm always cooking for a crowd, so I changed the ratios a bit to fit my family. I always cook it in the Presto Foldaway Skillet. This has got be the most used appliance in my kitchen. If you have more than 4 people in your household, buy it. You won't regret it. 

INGREDIENTS

8-12 pork chops, boneless
Salt and fresh cracked pepper, to taste
Paprika, to taste
2 TBSP cup olive oil
6 TBSP butter
12 cloves garlic, finely minced
2 yellow onion, minced
2/3 cup vegetable or chicken stock
3 1/2 cups half and half or heavy cream
6-9 cups baby spinach
2 teaspoon Italian seasoning
2 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, optional
Fresh chopped parsley

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside on a plate and tent with foil.
2. Melt butter in the remaining cooking juices in the same pan.  Add onion and saute until almost translucent, about 4 minutes. Add garlic, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute or until the onion is cooked through. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach leaves and allow to wilt in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve the boneless pork chops in creamy garlic spinach sauce over quinoa.
   
   

**For the quinoa, measure out 3 cups quinoa and toast in a dry skillet until golden brown and it starts to crackle. Then, transfer the quinoa to a rice cooker. Add 6 cups chicken broth and set the rice cooker to white rice.