Pork Chops with Sauteed Spinach

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A well balanced meal in under 30 minutes!

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Pork chops, bone-in

2.2 kg / 5 lb 

4 chops

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp 

Salt

To taste

-

Black pepper, freshly ground

To taste

-

Rosemary, sprigs

4 g

4 sprigs

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp

Garlic, minced

18 g

6 cloves 

Salt

4 g

2 tsp

Black pepper, freshly ground

2 g

1 tsp

Spinach, rinsed and dried

680 g / 1½ lb

2 bunches

Butter

15 g 

1 tbsp

Lemon

To taste

-

Salt

To taste

-

METHOD

  1. Heat a skillet over medium-high heat. Rub pork chops with olive oil and season with salt and black pepper. 
  2. Add pork chops to skillet and sear for about 3 minutes, then flip. Add rosemary sprigs to skillet, then transfer to oven and cook until they reach an internal temperature of 63°C / 145°F, about 6-8 minutes (depending on the thickness of your pork chop). Discard rosemary. 
  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in spinach, salt, and black pepper. Cover and cook for about 2 minutes. 
  4. Uncover pot and increase heat to high. Cook spinach until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a serving bowl and top with butter, lemon, and salt. 
  5. Serve pork chops with spinach.

NOTES

  • When selecting pork chops, choose ones with a thick fat cap, as these will provide more flavor
  • You can use boneless or bone-in pork chops for this recipe
  • Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well