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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 38%
  • Fat: 12.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1g
  • Protein: 36.2g
  • Carbohydrate: 11.3g
  • Fiber: 2.2g
  • Cholesterol: 92mg
  • Iron: 3.2mg
  • Sodium: 425mg
  • Calcium: 114mg

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

  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.
Note:

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

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