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Spinach Pork Chops with Lemon Gravy

 Spinach Pork Chops with Lemon Gravy
Spinach-stuffed chops with walnuts and lemon gravy make for a surprising twist on a down-home meal. It might feel elegant, but it really couldn’t be any easier. Simple & Delicious Test Kitchen
4 ServingsPrep/Cook Time: 30 min.


  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 cup chopped walnuts, divided
  • 3 teaspoons minced garlic
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice


  • In a large skillet, saute onion in butter until tender. Add the
  • spinach, and 2 tablespoons walnuts; cook and stir just until spinach
  • is wilted. Add garlic: cook 1 minute longer. Remove from the heat;
  • set aside.
  • Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup
  • spinach mixture into each chop; secure with toothpicks. Sprinkle
  • with pepper. In the same skillet, cook chops in oil for 4-8 minutes
  • on each side until a thermometer reads 145°. Remove and keep

2 of 2

Spinach Pork Chops with Lemon Gravy (continued)

Directions (continued)

  • warm. Let meat stand 5 minutes before serving.
  • Stir flour and salt into skillet until blended. Gradually stir in
  • broth and lemon juice, stirring to loosen browned bits from pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with pork chops; sprinkle with remaining walnuts. Yield: 4
  • servings.
Nutritional Facts: 1 stuffed pork chop with 2 tablespoons gravy and 1-1/2 teaspoons walnuts equals 368 calories, 21 g fat (6 g saturated fat), 90 mg cholesterol, 434 mg sodium, 9 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.