Sauteed Pork Chops with Garlic Spinich

Raise your hand. C’mon!

Spring break is over for me at 5:30 Am tomorrow when my alarm clock goes off. We then have 6.5 weeks left of school. Somewhere in there, we will have testing and then all hell will break lose. Kids think school is over once that last test is done

We’ll see….

I”m seeing a LOT of pork recipes. Pork is the OTHER white meat and I love it!


  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium lemon

  • 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


  • 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

1 pork chop with 1/2 cup spinach: 310 calories, 17g fat (5g saturated fat), 98mg cholesterol, 607mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

Thar ya go!

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