Step 1

In a large, deep non-stick skillet over medium-high heat, brown the meat in 2 tbsp of the butter for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.

Step 2

In the same skillet, brown the mushrooms in the remaining butter for 4 minutes. Add the garlic and mustard. Cook for 1 minute while stirring. Add the broth and orzo. Bring to a boil and cook for 6 minutes or until the orzo is al dente, stirring a few times. Add more broth as needed. Season with salt and pepper.

Step 3

Pour the cream into the skillet and let reduce slightly. Add the spinach and mix to combine. Return the pork to the skillet. Coat in the sauce and reheat for 2 minutes. Adjust the seasoning.

Step 4

Serve the pork chops with the orzo and mushrooms. Serve with a green salad, if desired.