Yachtsman Steakhouse Grilled Pork Chops Copycat Recipe

Ingredients:

4 center cut or loin pork chops --3/4" thick, about 10 oz. ea.
1 teaspoon each salt and pepper
1 tablespoon butter
12 ounces shiitake mushrooms -- sliced
2 bags fresh spinach -- (10 oz. ea.)
***Port Wine Sauce:***
1 teaspoon cold butter PLUS
1 tablespoon cold butter
1/4 cup minced sweet onion
1/2 cup balsamic vinegar
1/2 cup port wine

Directions:
1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 1/4 teaspoon each of the salt and pepper.

2. Grill or broil chops 10-15 minutes, turning once, until barely pink when cut near the bone.

3. While chops cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and saut� about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted.

Season with remaining 3/4 teaspoon each salt and pepper. Set aside until chops are done.

4. Port Wine Sauce: Melt the 1 teaspoon butter in a medium saucepan. Add onion and saut� until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining 1 tablespoon butter. Pour into a sauce boat.

5. To serve: Divide spinach among 4 dinner plates. Place chops and mushrooms on the side or on top. Serve sauce at the table.