Garam Masala Pork with Chickpeas and Spinach

• boneless pork loinpatted dry24 oz
• chickpeasdrained and rinsed2 can
• frozen spinach12 oz
• red onionfinely diced1/2 lb
• garlicminced2 clove
• garam masala2 tsp
• Greek yogurt1 cup
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the red onion and mince the garlic. Do not rinse the pork. Pat the pork dry, season all sides with the kosher salt and black pepper, and keep it separate from the produce.
2. 2Warm the olive oil in a skillet over medium-high heat. Sear the pork for 3-4 minutes per side, until deeply browned and it releases from the pan; transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Reduce the heat to medium. Add the onion and a pinch of the measured salt, then cook for 3-4 minutes, until translucent and softened. Add the garlic and garam masala and stir for 30-60 seconds, until fragrant.
4. 4Stir in the chickpeas and frozen spinach. Cook for 4-6 minutes, stirring occasionally, until the spinach is hot and the chickpeas are warmed through.
5. 5Return the pork and any juices to the skillet, cover, and cook for 4-6 minutes, turning once, until the thickest part reads 145°F (63°C) on an instant-read thermometer and the sauce is gently bubbling, then rest at least 3 minutes before slicing.
6. 6Spoon the yogurt over the pork and chickpeas. Taste and adjust with salt and pepper, then serve when the mixture is steaming hot and the spinach is fully wilted.