Pan Broiled Lamb Chops over Sauteed Spinach and Pancetta

Prepare rice according to package directions. While rice is cooking, brush chops lightly with olive oil and season with salt or garlic salt and pepper; set aside. Heat a heavy frying pan or skillet over high heat. To test pan, press a corner of the chop onto the surface. When it sizzles, add 3 to 4 chops and sear them for 1 1/2 to 2 minutes until browned on the bottom. Turn chops and sear the other side for 1 1/2 to 2 minutes. Reduce heat to medium and cook chops for an additional 1 to 2 minutes for rare, 2 to 3 minutes for medium-rare or until they reach the desired doneness. If cooking to medium, turn chops at least once again. Remove chops from pan and wrap tightly in foil to keep warm. Repeat with remaining chops. Wipe out pan. Heat butter and oil over medium heat. Add shallots and sauté, stirring, 2 to 3 minutes. Add pancetta and cook until golden, about 1 to 2 minutes. Add spinach and lemon juice and cook, stirring until heated through. Season with salt and pepper. Serve lamb chops on a bed of sauteed spinach, To serve, spoon rice pilaf onto plate, top with sauteed spinach and a lamb chop.