4 loin pork chops, approximately 1 to 1 1/4 inch thick
     a dry marinade consisting of:
     1/4 teaspoon each of salt, pepper, crushed rosemary, ground clove, and a minced, fresh garlic clove
     2 tablespoons fresh bacon drippings, or cooking oil
     1 small onion, cut in small dice
     1 teaspoon prepared horseradish
     1 bag fresh spinach, cleaned and stemmed
     1 cup Meier's No. 44 Ruby Port
     salt, pepper to taste
     finely shredded raw carrot, as an optional garnish
     

   The day prior to serving, rub the pork chops with the dry marinade. Wrap them in plastic wrap and refrigerate. 20 minutes before cooking, remove the chops from the plastic wrap and wipe off any remaining dry marinade.

   Heat a ridged stove-top broiler, or a cast iron sauté pan over medium high heat. Brush the ridges of the stove-top grill or the inside of the sauté pan with one tablespoon of fresh bacon dripping or cooking oil. Broil the chops, approximately 5 minutes on each side. Remove to a warm plate and cover with foil.

   Concurrently, place the remaining tablespoon of fresh bacon dripping, or cooking oil, in a wok or large skillet. In it, lightly sauté the diced onion until it is wilted and transparent, but not browned. Add the horseradish and blend. Add the spinach leaves and lightly stir fry them for about a half minute, until they are warm, but not wilted. Lightly salt and pepper the spinach and divide the salad between 4 dinner plates. Place a grilled pork chop in the center of each bed of salad.

   Remove any fat or grease from the stove top grill or the sauté pan, returning it to the heat. Add the Meier's No. 44 Ruby Port and stir up any encrusted meat juices to quickly blend with the port wine. After 1 minute, drizzle the port wine juices over the pork chops on the salad. Garnish the chop, optionally, with straw-fine shredded carrot.

   Serve with a fine medium-dry white wine such as Meier's White Zinfandel as the final touch to an easy, yet exquisite meal.

Enjoy!

(Recipe Copyright © Tom Johnson)