Ingredients:

For the Pork Chops:

• 4 bone-in or boneless pork chops
• 2 tbsp olive oil (for searing)
• 2 tbsp olive oil (for frying sage)
• 2 tbsp honey 1 tbsp fresh sage leaves (or 1 tsp dried sage)
• 2 tbsp butter
• 1/4 cup chicken or vegetable broth
• 2 garlic cloves (minced)
• Salt and pepper to taste

For the Tri-Color Rotini Pasta:

• 8 oz tri-color rotini pasta
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• Salt and pepper to taste
• Parsley (for garnish)

For the Sautéed Spinach:

• 4 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp honey
• 1 garlic clove (minced)
• Salt and pepper to taste

Directions:

1. Prepare the Crispy Sage:
   • Heat 2 tbsp olive oil in a small skillet over medium heat.
   • Add fresh sage leaves and fry for 1-2 minutes until crispy.
   • Remove with a slotted spoon and place on a paper towel to drain.
   • Set aside for garnish.
2. Cook the Pork Chops:
   • Season the pork chops with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add pork chops and sear for 3-4 minutes on each side until golden brown.
   • Remove from skillet and set aside.
   • Lower heat to medium and add butter, honey, garlic, and chicken stock to the skillet.
   • Stir until combined, simmer for 2-3 minutes, and return the pork chops to the skillet.
   • Cook for an additional 5 minutes, basting with the sauce.
3. Prepare the Pasta:
   • Cook rotini pasta according to package instructions. Drain and set aside.
   • In the same pot, heat olive oil or butter. Add garlic powder, Italian seasoning, salt, and pepper.
   • Toss the cooked pasta in the seasoning mix and keep warm.
4. Sauté the Spinach:
   • Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
   • Add spinach and cook until wilted (about 3 minutes). Drizzle with honey and season with salt and pepper.
5. Assemble the Dish:
   • Plate the pork chops, pasta, and spinach together. Drizzle the pork chops with the pan sauce and top with the crispy sage leaves. Serve warm

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