Pork Chops with Garlic Spinach

Trim spinach, rinse and put dripping wet into a heated pot. Cover and cook until wilted. Pour into a colander and drain. Trim cabbage, rinse and drain. Remove thick stalk and pluck the cabbage leaves into bite-sized pieces. Blanch in boiling salted water, remove from the pot and allow to drain for 3 minutes.

Peel garlic and cut into slices. Pat cutlets dry and season with pepper. Cook garlic in hot olive oil until golden brown, remove and set aside. Then add cutlets and sear on both sides. Top with the garlic, remove from heat, cover and let rest.