Pork Chop Spinach Dinner (Printer-Friendly Version)
Savor seared pork chops with white beans and spinach, cooked in a flavorful mustard-lemon sauce in one pan.
# What You'll Need:
→ Pork
01 -
4 boneless pork chops, 3/4 to 1 inch thick
02 -
1 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons olive oil
→ Vegetables and Beans
07 -
1/2 medium white onion, thinly sliced into 1/4 inch moons
08 -
1 (15-ounce) can cannellini beans, drained
09 -
8 ounces fresh spinach leaves
→ Liquids and Condiments
10 -
1 cup chicken stock
11 -
2 tablespoons lemon juice
12 -
2 tablespoons Dijon mustard
# Steps to Follow:
01 -
Pat pork chops dry with paper towels. Combine paprika, garlic powder, kosher salt, and black pepper and evenly coat both sides of the pork chops.
02 -
Heat olive oil in a large skillet over medium-high heat. Add pork chops, reduce heat to medium, and sear until browned, about 4 to 5 minutes. Flip and cook 4 additional minutes. Transfer pork chops to a plate and set aside.
03 -
Lower heat to medium-low, add sliced onions to the skillet, and cook 2 to 3 minutes until softened, adding more oil if necessary.
04 -
Stir in cannellini beans, chicken stock, Dijon mustard, and lemon juice. Bring mixture to a gentle simmer.
05 -
Return pork chops to the skillet and cook until the internal temperature reaches 145°F (63°C), about 3 to 5 minutes.
06 -
Add fresh spinach to the pan and stir to coat with the sauce. Cook 1 to 2 minutes until just wilted.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat at 80% power for 3 to 4 minutes. For best texture when reheating, consider reserving a portion without spinach and adding fresh spinach after reheating.