Step 1

Sprinkle Ranch seasoning liberally on one side of the pork chops while they're still in the package.

Step 2

Melt 1 tbsp butter in a large skillet over medium to medium high heat. Place pork chops seasoning-side down in the pan. Sprinkle Ranch seasoning liberally on the other side of the pork chops to coat.

Step 3

Cook pork chops for 6-10 minutes, depending on thickness, flipping once after 3-5 minutes. If you cook longer than that they will be dry as dust and you won't want to eat them. Not moving them while they cook helps them get a nice bit of caramelized brown on the chops.

Step 4

Set chops aside and add about half a cup of white wine to deglaze, scraping up all the browned (or blackened) bits that stick to your pan to make a nice rich brown sauce. Melt in 1 more tbsp of butter and stir to combine. Set the sauce aside in a small bowl.

Step 5

Melt another 1 tbsp of butter in the pan and add mushrooms, trying to get as much mushroom surface area in contact with the pan as possible. Do not disturb for at least 2 minutes (you want them to get nice and caramelized too). Shake the pan or stir it up with your spatula and cook for another 2 minutes without disturbing to brown the other side of the mushrooms.

Step 6

When mushrooms are browned and cooked to your liking, add in spinach a handful at a time, stirring in between to wilt. When all the spinach is barely wilted, remove from heat.

Step 7

The spinach and mushrooms should only take 5 or so minutes to cook, which is a good amount of time for your pork chops to rest so they stay juicy when you cut them.

Step 8

Serve pork chops alongside the spinach and mushrooms, and drizzle both meat and veggies with lots of sauce (the best part!).