Ingredients:

• 4 garlic cloves, grated
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon fresh ginger, peeled and grated
• 1 teaspoon ground toasted cumin seeds
• 1 teaspoon ground toasted coriander seeds
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon light brown sugar
• Juice from 1/2 lime

• 4 (10-ounce) bone-in rib-cut pork chops
• 2 tablespoons canola oil
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3/4 cup chicken stock
• 1 small shallot, minced
• 4 cups fresh baby spinach
• 1 teaspoon kosher salt
• Lemon wedges, for serving

Cooking Instructions:

Make the spice blend

1. Combine all the spices in a small bowl. Squeeze juice from 1/2 lime over spice mixture, and stir until well combined.

Make the pork chops

1. Rub each pork chop all over with 2 teaspoons spice blend. Reserve the remaining spice blend for another use.
2. Heat oil in a large cast-iron skillet over medium. Working in batches, add pork chops to skillet, and cook until blackened and an instant-read thermometer inserted in thickest portion of pork registers 135°F, about 5 minutes per side. Transfer to a plate, and set aside.
3. Add beans, stock, and shallot to skillet. Cook over medium-low, stirring often, until hot, about 2 minutes. Add spinach in large handfuls, and stir until just wilted, about 2 minutes. Season with salt, and serve with pork chops and lemon wedges.