Heat broiler. Season the pork with 1/2 teaspoon each salt and pepper. Broil on a foil-lined rimmed baking sheet, turning once, until an instant-read thermometer inserted into the thickest chop registers 145° F, 7 to 9 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower and 1/2 teaspoon each salt and pepper. Cook, without stirring, until golden brown on one side, 3 to 4 minutes. Turn and add the broth and olives. Cover and cook until the cauliflower is tender, 6 to 8 minutes. Add the spinach and butter and toss to combine.
Serve the pork with the vegetables and lemon wedges.
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