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Spinach Pork Chops with Lemon Gravy


  • 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


  • 1. 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.
  • 2. 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 warm. Let meat stand 5 minutes before serving.
  • 3. 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.

Nutrition Facts

1 each: 368 calories, 21g fat (6g saturated fat), 90mg cholesterol, 434mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 37g protein.


Average Rating: 4.5
  • vieux
    Sep 26, 2012

    Made this and it was very good. Next time i'll dry toast the walnts in a pan first. that should bring it up to a 5

  • Oct 7, 2011

    I used diced fresh mushrooms instead of walnuts because one of my family members is allergic to nuts. I increased both the garlic and lemon juice. This was a delicious and I would definitely make it again.

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