Best Pork And Spinach Saute Recipes

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SAUTEED PORK CHOPS WITH GARLIC SPINACH



Sauteed Pork Chops with Garlic Spinach image

My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
4 bone-in pork loin chops (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium lemon
GARLIC SPINACH:
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 packages (5 ounces each) fresh spinach, stems removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon lemon juice

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH



Pork Chops Saltimbocca with Sautéed Spinach image

Provided by Gina Marie Miraglia Eriquez

Categories     Roast     Sauté     Quick & Easy     Father's Day     Dinner     Pork Chop     Spinach     Prosciutto     Fontina     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
  • While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
  • Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
  • Serve pork with spinach.

PORK MARSALA WITH SPINACH



Pork Marsala With Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless pork loin roast, trimmed
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms, quartered
2/3 cup low-sodium chicken broth
1/2 cup dry marsala wine
1/3 cup heavy cream
4 teaspoons fresh lemon juice
1/2 cup fresh parsley leaves
1 pound baby spinach

Steps:

  • Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.
  • Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.
  • Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.

Nutrition Facts : Calories 607, Fat 37 grams, SaturatedFat 13 grams, Cholesterol 145 milligrams, Sodium 448 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 42 grams

PORK WITH SPINACH STIR FRY



Pork With Spinach Stir Fry image

Make and share this Pork With Spinach Stir Fry recipe from Food.com.

Provided by morgainegeiser

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon white sesame seeds
12 2/3 ounces spinach
2 garlic cloves, very finely sliced
3 spring onions, chopped
10 ounces pork loin, cut into thick strips
2 tablespoons oil
2 teaspoons sesame oil
2 tablespoons Japanese soy sauce
2 teaspoons sugar

Steps:

  • Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
  • Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
  • Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
  • Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.

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