Pork chops with cider and spinach
Pork chops with cider and spinach might be a good recipe to expand your main course recipe box. One portion of this dish contains around 35g of protein, 32g of fat, and a total of 528 calories. This recipe serves 4. For $3.66 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have butter, cream, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. 5 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 88%. Apple Cider Pork with Red Cabbage and Oak Aged Apple Cider 5, Slow Cooker Cider Pulled Pork with Cider Barbecue Sauce, and Pork Chops with Sweet-and-Sour Cider Glaze are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 Tbs butter
2 Tbs Dijon mustard
400 ml cider
2-3 Tbs olive oil
2 onions, coarsely sliced
4 pork chops
Salt and pepper
2 Tbs pork seasoning mix
250 ml sour cream
400 g spinach, cleaned and washed
Equipment:
frying pan
Cooking instruction summary:
- Remove all visible fat from the chops.
- Fry chops in hot oil on each side about 3 minutes until browned. Remove, put aside.
- Add onion and cook over medium heat for about 5 minutes until soft and caramelized.
- Add the cider, stir, bring to a bubble and reduce a little.
- Add the cream and mustard, stir, bring to a simmer then put the chops back in and cook for 8-10 minutes or until cooked through.
- Put the chops back, season with salt and pepper, and cook for 8-10 minutes or until cooked through.
- Meanwhile, cook the spinach in a large pan with butter and seasoning until wilted.
- Serve the chops and sauce with the spinach.
Step by step:
1. Remove all visible fat from the chops.Fry chops in hot oil on each side about 3 minutes until browned.
2. Remove, put aside.
3. Add onion and cook over medium heat for about 5 minutes until soft and caramelized.
4. Add the cider, stir, bring to a bubble and reduce a little.
5. Add the cream and mustard, stir, bring to a simmer then put the chops back in and cook for 8-10 minutes or until cooked through.
6. Put the chops back, season with salt and pepper, and cook for 8-10 minutes or until cooked through.Meanwhile, cook the spinach in a large pan with butter and seasoning until wilted.
7. Serve the chops and sauce with the spinach.
Nutrition Information:
covered percent of daily need
