Pork Chops with Spinach and Beans

We've had blacked pork chops at one of our favorite restaurants and really enjoyed them.  These are our re-creation.   They are delicious. 

• 4 1-inch bone-in pork chops
• 2 T blackening spice
• 5 T olive oil
• 15 oz cannellini beans, drained
• ¾ c chicken broth
• 1/4 c shallot, minced
• 4 c fresh spinach
• salt and pepper to taste

Sprinkle pork chops on both sides with blackening spice.   Place the olive oil in a medium skillet medium heat.   Place two pork chops, at a time, in the skillet and cook for five minutes per side.    Place cooked pork chops on a dish and set aside.

Add beans, broth, and shallot to skillet.   Cook over medium-low for 2 minutes. Add spinach until just wilted.   Add salt and pepper and serve.