2granny smith apples, cored and sliced into thin wedges (~16 per apple)
2cupsfresh baby spinach, packed
In a small dish, mix brown sugar, salt, cinnamon, and nutmeg together and set aside.
In a large skillet, fry bacon over medium-high heat. Place on a paper towel lined plate when done and drain bacon grease from the pan into a dish to reserve for later use.
Season both sides of chops with salt and pepper. Add 1 tablespoon bacon drippings back to pan and cook chops for 3-4 minutes on each side until browned. Remove onto a plate and cover with foil.
Add the onion to the pan with 1 teaspoon bacon drippings and saute 2 minutes. Add the apples and cook another minute. Place butter and brown sugar mixture in the pan and mix until butter melts. Add the broth and bring to a boil. Place the pork chops on top of the apples/onion, reduce heat to low so it is just simmering, cover, and cook for 4-5 minutes or until pork is done (145 degrees F internal temp).
Remove pork onto serving platter, stir in the spinach in with the apples, and cover for 1 minute until spinach wilts. Add apples and spinach to platter, sprinkle with pecans and bacon and serve.
Apple and Spinach Pork Chops https://www.garnishandglaze.com/apples-and-spinach-pork-chops/