Garlic-Butter Pork Chops with Spinach

Juicy pork chops, seared to perfection and finished in a rich, garlic-butter sauce with lemon zest, served over tender, sautéed spinach. A quick, wholesome, one-skillet meal.

Course Main Course

Cuisine American

Keyword Egg-Free, Gluten-Free, Healthy Aging, Healthy Immunity, Healthy Pregnancy, High-Protein, Low-Calorie, Low-Carb, No Added Sugar, Nut-Free, Sesame-Free, Soy-Free, Weight Loss

Prep Time 35

Total Time 35

Servings 4

Calories 439

Equipment

Large Skillet

Ingredients

4 boneless pork chops (4 ounces each; 1-inch thick)

¾ teaspoon salt, divided

¾ teaspoon ground pepper, divided

½ teaspoon each of powdered garlic and mixed herbs

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter, cubed

6 medium cloves garlic, minced (2 tablespoons)

1½ teaspoons grated lemon zest

1 (15-ounce) package baby spinach

1 tablespoon lemon juice

Instructions

Pat dry 4 pork chops. Season both sides with salt, pepper, garlic, and herb seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork chops; cook until browned and an instant-read thermometer inserted into the thickest part registers 140°F, 4 to 5 minutes per side. During the last 1 minute of cooking, add 3 tablespoons butter, minced garlic and 1½ teaspoons lemon zest. Spoon the melted butter mixture over the pork chops. Transfer the chops to a clean cutting board and tent with foil. (The temperature will rise to 145°F as they rest.) Leave the butter mixture in the skillet.

Reduce heat to medium. Add 15 ounces spinach, 1 tablespoon lemon juice and the remaining ¼ teaspoon each salt and pepper to the skillet. Cook, folding the spinach onto itself, until just wilted, 2 to 3 minutes. Remove from heat. Slice the pork chops and serve over the spinach.