Rosemary Pork Chops with Spinach *

1 can butter beans, drained and rinsed
1 stalk celery, halved lengthwise and thinly sliced crosswise
1/2 small red onion, halved and thinly sliced
2 Tbsp red wine vinegar
Kosher salt and freshly ground pepper
5 oz fresh spinach
1 Tbsp olive oil
4 boneless center cut pork chops (3/4 to 1 inch thick, 6-8 oz each)
1 Tbsp fresh rosemary, chopped

Preheat oven to 375.  Combine beans, celery, red onion, vinegar, 1/4 tsp salt and a few grinds of pepper in bowl; set aside.  Season both sides of the pork chops with salt, pepper and chopped rosemary and place in greased dish.  Place in oven and cook for 30 minutes or until meat is done, juices run clear.  About 5 minutes prior to completion of cooking of the meat, warm olive oil in skillet.  Combine spinach and bean mixture in skillet and saute until warmed and spinach is slightly wilted.  Season spinach mixture with salt and pepper.

Serve pork chops over spinach mix.

Serves 4