Pork Chop White Beans Spinach (Ready-to-Print Version)
Savor pork chops cooked with white beans and fresh spinach in a zesty mustard-lemon sauce.
# What You’ll Need:
→ Pork Chops
01 -
4 boneless pork chops, ¾ to 1 inch thick
02 -
1 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon kosher salt
05 -
½ teaspoon black pepper
06 -
2 tablespoons olive oil
→ Sauce and Vegetables
07 -
1 15-ounce can cannellini beans, drained
08 -
½ medium white onion, thinly sliced into ¼-inch moons
09 -
1 cup chicken stock
10 -
2 tablespoons lemon juice
11 -
2 tablespoons Dijon mustard
12 -
8 ounces fresh spinach leaves
# Step-by-Step Guide:
01 -
Pat pork chops dry with paper towels. Combine paprika, garlic powder, kosher salt, and black pepper; evenly season 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 until browned, about 4 to 5 minutes on one side, then flip and cook an additional 4 minutes. Transfer chops to a plate and set aside.
03 -
Lower heat to medium-low and add sliced onions to the skillet. Cook for 2 to 3 minutes until they begin to soften, adding more 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. Continue cooking until the internal temperature reaches 145°F (63°C), approximately 3 to 5 minutes.
06 -
Stir in fresh spinach leaves, coating them with the sauce. Cook until just wilted, 1 to 2 minutes.
# Handy Tips:
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. To preserve spinach texture, add fresh spinach on reheating and cover with a damp paper towel.