Pork Chop Skillet Dinner (Printer-Friendly)
Seared pork chops simmered with cannellini beans and fresh spinach in a flavorful mustard-lemon sauce.
# List of Ingredients:
→ 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
→ Cooking fats
06 -
2 tablespoons olive oil
→ Beans and vegetables
07 -
1 (15-ounce) can cannellini beans, drained
08 -
1/2 medium white onion, thinly sliced into 1/4 inch moons
09 -
8 ounces fresh spinach leaves
→ Liquids and condiments
10 -
1 cup chicken stock
11 -
2 tablespoons lemon juice
12 -
2 tablespoons Dijon mustard
# Preparation Steps:
01 -
Pat pork chops dry with paper towels. Combine paprika, garlic powder, kosher salt, and black pepper, and season evenly on both sides of the pork chops.
02 -
Heat olive oil in a large skillet over medium-high heat. Add pork chops and reduce heat to medium. Sear each side until browned, approximately 4 to 5 minutes per side. Remove pork chops and set aside.
03 -
Lower heat to medium-low and add sliced onions to the skillet. Cook for 2 to 3 minutes until onions begin to soften, adding extra oil if necessary.
04 -
Stir in cannellini beans, chicken stock, Dijon mustard, and lemon juice. Bring mixture to a low simmer.
05 -
Return pork chops to the skillet and simmer until internal temperature reaches 145°F, about 3 to 5 minutes.
06 -
Add fresh spinach to the skillet, stir to coat in sauce, and cook until just wilted, about 1 to 2 minutes.
# Additional Suggestions:
01 -
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave at 80% power for 3 to 4 minutes until heated through. To prevent spinach from becoming mushy when reheating, consider using kale or setting aside a portion of spinach before cooking and adding fresh spinach after reheating.