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Pork Chops with Lemon Spinach

Pork Chops with Lemon Spinach
Randy Mayor; Jen Rotenstreich
Yield

4 servings (serving size: 1 pork chop and 1/2 cup lemon spinach)

Boneless chops covered with a fragrant breading of brown sugar, red pepper, and nutmeg pair perfectly with a mildly tart lemon spinach side. Add more flavor and save time on clean up by using the same pan to cook both the pork chops and the spinach.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon olive oil
  • 1/2 cup dry white wine
  • 2 teaspoons lemon juice
  • 1 tablespoon bottled minced garlic
  • 1 (10-ounce) package fresh spinach

Nutrition Information

  • calories 309
  • caloriesfromfat 38 %
  • fat 12.9 g
  • satfat 4.3 g
  • monofat 6.1 g
  • polyfat 1 g
  • protein 36.2 g
  • carbohydrate 11.3 g
  • fiber 2.2 g
  • cholesterol 92 mg
  • iron 3.2 mg
  • sodium 425 mg
  • calcium 114 mg

How to Make It

  1. Combine first 5 ingredients in a shallow dish. Dredge pork in flour mixture.

  2. Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan. Stir in wine and lemon juice, scraping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork.

Cook's Notes

Add more flavor and save time on clean up by using the same pan to cook both the pork chops and the spinach.