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Randy Mayor; Jen Rotenstreich Photo by: Randy Mayor; Jen Rotenstreich

Pork Chops with 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.

Cooking Light NOVEMBER 2001

  • Yield: 4 servings (serving size: 1 pork chop and 1/2 cup lemon 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

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.

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
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Pork Chops with Lemon Spinach recipe

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