Name: Pan-Seared Pork Carbonade with Roasted Baby Potatoes and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz pork loin chop; 1 cup baby potatoes; 2 cups fresh baby spinach; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

Nutrition

Per serving

494 calories

Protein: 36g; 28% of calories
Carbs: 31g; 24% of calories
Fat: 27g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Halve the baby potatoes and toss them with 0.5 tbsp of the olive oil, 0.125 tsp of the sea salt, and 0.125 tsp of the black pepper.
Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until they are golden and crispy.
While potatoes roast, season the pork loin chop on both sides with the remaining sea salt, black pepper, and the dried thyme.
Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.
Place the pork in the skillet and sear for 4 to 5 minutes per side until the internal temperature reaches 145°F.
Transfer the pork to a plate to rest for 3 minutes, then add the minced garlic and baby spinach to the same hot skillet.
Sauté the spinach for 1 to 2 minutes until it is wilted and vibrant, then serve immediately with the pork and roasted potatoes.

Nutrition

Ingredients

Instructions

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