Pork chops in garlic spinach cream sauce


This is more or less this recipe and it was delicious!

There's yellow onion (or shallot), garlic, spinach, parsley, grated Parmesan, and 1.5 oz. white wine.


I used two small, boneless, thin-sliced pork chops for a single serving. A single large pork chop would work as well. Season with salt, freshly ground black pepper, and paprika.


Heat olive oil in a sauté pan and cook the pork chops until done. The thin ones only need a few minutes on each side. Remove from the pan and set aside.


Add 1 tbsp. butter to the sauté pan. Add the shallot or onion and garlic and cook for a few minutes until softened and translucent, but not burned.


Add the wine and cook until mostly evaporated.


Like this:


Add heavy cream or half and half. I was going to add the Parmesan here but forgot so I just sprinkled it on after plating. Add salt and freshly ground pepper to state. Also red pepper flakes and Italian seasoning as desired.

Add the spinach until wilted.

Pour the sauce and spinach over the pork chops. Sprinkle parsley on top. Serve.

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This page contains a single entry by Rick Kasguma published on January 9, 2019 5:42 PM.

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