Chop with sweet bacon gravy and spinach

Heat 2 tbsp oil in a frying pan. Sprinkle the pork chops with salt and pepper. Fry the meat brown and cooked in 16 min. In the meantime, heat the remaining oil in a frying pan and fry the potato slices in 8-10 min. Until golden brown; place the lid on the pan for the first 5 minutes. Prepare the spinach according to the instructions on the packaging and add pepper and salt to taste.

Remove the shoulder chops from the pan and keep warm under a lid. Fry the bacon strips in the same pan in 3-4 min. Until crispy. Add the apple juice and the raisins and stir the cakes. Let the gravy reduce for another 1 minute and season with salt and pepper.

Divide the pork chops with the bacon gravy and the potato slices over 4 plates. Serve with the spinach.