• 2 large pork chops de-boned and cubed
• 1/2 box whole grain spaghetti noodles/cooked
• 1 tsp. Asian chili sauce (only 1 tsp. this can be very HOT)
• 1 tbsp. house seasoning
• 2 tbsp. soy sauce
• 3 oz. or half a small bag of fresh baby spinach
• 1/2 c. mandarin sauce
• 2 tbsp. cornstarch or masa flour(optional if liquid stands in the bottom)

Cook Spaghetti according to the box directions.

In a large skillet add 2-3 tbsp. of oil and heat to medium.  Once hot add pork, chili sauce, house seasoning, soy sauce.  Stirring frequently cook pork till pink is gone.  When looks like it’s done, if there is any liquid standing in the bottom, add the cornstarch or masa flour to absorb the liquid and create a paste.  Stir together till well blended and cornstarch is coating all pieces and not visible.

When pork is done, reduce heat and add drained noodles, mandarin sauce stirring till all coated with sauce.

Add spinach and stir carefully to combine.  Cover and cook on low/med. till spinach is reduced/soft.  Stir occasionally to keep the bottom from scorching.

Serve once heated.