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Preheat broiler.
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In a bowl, combine mustard, Worcestershire sauce, vinegar, paprika, and chili powder. Brush pork chops.
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Spread chops on a pan, before broiling 4 minutes each side. Brush with more sauce after flipping. Continue basting and turning every 4 minutes until juices run clear.
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In the meantime, heat olive oil on low heat, cooking spinach until wilted — season with salt and pepper. Serve pork on a bed of spinach.