Pork Chops with Lemon Spinach

Randy Mayor; Jen Rotenstreich
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

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

November 2001