Name: Pan-Seared Pork Carbonade with Roasted Potatoes and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz pork loin chops; 0.75 cups baby potatoes; 3 cups baby spinach; 2 tsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 1 tbsp water

Nutrition

Per serving

519 calories

Protein: 43g; 33% of calories
Carbs: 29g; 22% of calories
Fat: 27g; 45% of calories

Ingredients

9 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 in a bowl with 1 tsp of olive oil, 0.25 tsp of sea salt, and 0.25 tsp of garlic powder.
Spread the potatoes on the baking sheet and roast for 20 minutes, flipping halfway through, until the edges are golden and crispy.
While the potatoes roast, season the pork chops on both sides with the remaining sea salt, garlic powder, black pepper, and dried thyme.
Heat the remaining 1 tsp of olive oil in a heavy skillet over medium-high heat.
Sear the pork chops for 4-5 minutes per side until the internal temperature reaches 145°F (63°C), then transfer to a plate to rest for 3 minutes.
In the same hot skillet, add the baby spinach and 1 tbsp of water, stirring for 1 minute until the leaves are just wilted.
Serve the rested pork chops alongside the roasted potatoes and wilted spinach, drizzling any juices from the pork plate over the meat.

Nutrition

Ingredients

Instructions

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