Seared Pork Loin with Sauteed Spinach

I find Rachel Ray to be quite loathsome, but I do have respect for her 30-minute meals concept.  I wanted something quick, fresh and low carb, so I went with a boneless pork loin chop, which I butterflied and seared in a skillet with canola oil, salt and pepper.  I made a pan sauce with lemon juice, dijon mustard and a bit of water right in the same skillet I used for the pork.  For my side, I sauteed some fresh baby spinach with olive oil and garlic.  The pork was cooked and seasoned perfectly, and the pan sauce added a sharp tang to wake up the palette.  The entire dish took about 20 minutes from prep to plate, so I had 10 minutes to spare for a cocktail.