Seared Pork Chops with Sweetheart Spinach
Preparing a special Paleo Diet® meal doesn’t mean you have to spend hours in the kitchen following complicated recipes and hoping it all turns out well. This fast and easy meal will impress your guests and won’t wear you out before everyone arrives. The greens with cherries are a unique combination that pair perfectly to compliment the flavors in the pork. Even better is the easy clean up afterwards, leaving you plenty of energy to spend time together.
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
4 boneless pork chops, about 6 ounces each
2 tsp cracked black pepper
1 tbsp coconut oil
1 c cherries, pitted and halved
1/4 c no-sodium chicken stock
2 tsp whole-grain Dijon mustard
1/3 c water
2 bunches fresh spinach, tough stems trimmed
Rinse pork chops under cold water and pat dry with a paper towel.
Lightly season each chop with black pepper.
Heat oil in a large skillet on medium heat.
Place pork chops in pan and cook until golden brown and just cooked through. 8 to 10 minutes per side.
Transfer to plates.
Add cherries to skillet and cook for about 2 minutes, stirring occasionally, until cherries begin to soften.
Add stock and cook about 2 minutes longer, until liquid is reduced to about 1 tablespoon.
Stir in mustard and water.
Add spinach and continue cooking an additional 1-2 minutes.
Place along side pork chops and serve.