Sauteed Pork Chops with Garlic Spinach Recipe

5 3 1
Sauteed Pork Chops with Garlic Spinach Recipe
Sauteed Pork Chops with Garlic Spinach Recipe photo by Taste of Home
Publisher Photo

Sauteed Pork Chops with Garlic Spinach Recipe

Read Reviews
5 3 1
Publisher Photo
My family enjoys cooking up easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach—it cooks fast! —Joe Valerio, Whitinsville, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium lemon
  • GARLIC SPINACH:
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 2 packages (5 ounces each) fresh spinach, stems removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 teaspoon lemon juice

Directions

In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving.
For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops. Yield: 4 servings.
Originally published as Sauteed Pork Chops with Garlic Spinach in Taste of Home April/May 2017

Nutritional Facts

1 pork chop with 1/2 cup spinach: 396 calories, 25g fat (8g saturated fat), 111mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein.

  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium lemon
  • GARLIC SPINACH:
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 2 packages (5 ounces each) fresh spinach, stems removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 teaspoon lemon juice
  1. In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving.
  2. For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops. Yield: 4 servings.
Originally published as Sauteed Pork Chops with Garlic Spinach in Taste of Home April/May 2017

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Reviews forSauteed Pork Chops with Garlic Spinach

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MY REVIEW
[email protected] User ID: 6993142 277183
Reviewed Nov. 3, 2017

"Sometimes simple and straightforward is best, which could describe this recipe. Juicy, flavorful, and nutritious. No techniques to learn. DO start cooking your potatoes ahead of time. As was presented on page 19 in the TOH April/May 2017 issue, I served this dish with the "Lemon & Garlic New Potatoes" so our plates looked exactly like the photograph. Great choice. I made both dishes as was written. After getting to the table, I did put another sprinkle of parmesan cheese on my potatoes; husband did not. I thought the amount of lemon juice was ok for all 3 offerings but it could be reduced for those who like less."

MY REVIEW
[email protected] User ID: 6993142 277182
Reviewed Nov. 3, 2017

"Sometimes simple and straightforward is best, which could describe this recipe. Juicy, flavorful, and nutritious. No techniques to learn. DO start cooking your potatoes ahead of time. As was presented on page 19 in TOH April/May 2017 issue, I served this dish with the "Lemon & Garlic New Potatoes" so our plates looked exactly like the photograph. Great choice. I made both dishes as was written. After getting to the table, I did put another sprinkle of parmesan cheese on my potatoes; husband did not. I thought the amount of lemon juice was ok for all 3 offerings but it could be reduced for those who like less."

MY REVIEW
annrms User ID: 2649709 264547
Reviewed Apr. 11, 2017

"We greatly enjoyed this recipe. The chops were simply seasoned relying on the lemon juice to give them a special "pop" of flavor. The spinach was easy to make (doubled the recipe amounts) and the garlic & lemon juice flavors went very well with the pork. Served it with TOH Mushroom Rice Medley. Will definitely make this again."

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