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 shoulder chop; 0.5 cup baby potatoes; 2 cups fresh spinach; 1 tsp olive oil; 1 clove garlic; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.25 tsp dried thyme

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Halve the baby potatoes, place them on the sheet, and toss with 1/2 tsp of olive oil, 0.25 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
Roast the potatoes for 20 minutes, flipping halfway through, until they are golden-brown and tender.
While potatoes roast, season the pork shoulder chop on both sides with the remaining sea salt, black pepper, and dried thyme.
Heat the remaining 1/2 tsp of olive oil in a heavy skillet over medium-high heat until shimmering.
Place the pork in the skillet and sear for 4 to 5 minutes per side, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the skillet and let it rest on a plate for 3 minutes to keep the juices intact.
In the same skillet, add the minced garlic and fresh spinach, sautéing for about 2 minutes until the leaves are just wilted and bright green.
Plate the pan-seared pork alongside the roasted potatoes and sautéed spinach, drizzling any remaining pan juices over the meat.

Nutrition

Ingredients

Instructions

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