Pork Chops with Sauteed Spinach

Pan seared pork chops infused with rosemary and served with a healthy side of greens. Make it in under 30 minutes.
Time 25 minutes
Servings 4
Difficulty Easy





  • 2 tbsp Olive oil , extra virgin
  • 5 lbs Pork chops , bone-in
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 4 sprigs Rosemary , fresh


  • 2 tbsp Olive oil , extra virgin
  • 6 cloves Garlic, minced
  • 1 ½ lbs Spinach , rinsed and dried
  • 2 tsp Salt
  • 1 tsp Black pepper , freshly ground
  • 1 tbsp Butter
  • To taste Lemon juice
  • To taste Salt


  • In a large skillet, heat olive oil over medium-high heat. Season pork chops with salt and black pepper. 
  • 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 to 8 minutes (depending on the thickness of your pork chop). Discard rosemary. 
  • 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. 
  • 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. Serve pork chops with spinach.


  • 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 but be aware that cooking times will vary
  • Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well