I’m lending a sneak peek of my book, The Healthy Family Cookbook by sharing this delicious dinner recipe for Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce.
Photography by Sue Bischofberger
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I’m so excited to share this sneak peek of my book, The Healthy Family Cookbook. It is now available for preorder here (affiliate link). When I asked on my Facebook and Instagram pages if you all would rather see a sneak peek of tips and info or recipes, the answer was overwhelmingly recipes. So I’ll be sharing a few of the recipes over the next while to get you as excited as I am about the book!
Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce
First up, Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce. I absolutely love this dish, as does my entire family. It’s a complete meal, so you don’t need to prepare additional side dishes with this one.
By using half-and-half instead of heavy cream and olive oil instead of butter the dish is considerably lighter than a traditional preparation. The added spinach makes a delicious topping for the pork and potatoes.
I hope you enjoy this meal as much as my family! And if you haven’t already, be sure to grab your copy of The Healthy Family Cookbook here! (affiliate link)
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Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
Description
I’m lending a sneak peek of my book, The Healthy Family Cookbook by sharing this delicious dinner recipe for Pork Chops and Potatoes Smothered with Creamy Dijon-Spinach Sauce.
Ingredients
For the pork chops:
- 6 (4-ounce) boneless pork chops (1/2-inch thick)
- Salt
- Freshly ground black pepper
- 1 1/2 Tablespoons extra-virgin olive oil
For the Dijon spinach sauce:
- 1 Tablespoon extra-virgin olive oil
- 2 cups diced red potatoes
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 cup chicken stock or broth
- 1 1/2 cups half-and-half
- 3 Tablespoons Dijon mustard
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup finely shredded Parmesan cheese
- 2 cups packed fresh baby spinach, roughly chopped
Instructions
To make the pork chops:
- Season the pork chops on both sides with salt and pepper.
- In a large skillet over medium-high heat, warm the olive oil.
- Add the pork chops and cook for 5 to 6 minutes per side until golden and cooked through (internal temperature of at least 145°F). Transfer the chops to a plate and cover with foil to keep warm.
To make the Dijon-spinach sauce:
- In the same skillet, reduce the heat to medium and warm the olive oil.
- Add the red potatoes and cook for 12-15 minutes until just tender. Transfer the potatoes to a bowl and set aside.
- Add the garlic, thyme, basil, and rosemary to the skillet and sauté for 30 to 60 seconds until fragrant. Stir in the chicken stock, scraping any browned bits off the bottom of the skillet. Cook for about 4 minutes until the liquid is reduced by half.
- Add the half-and-half, mustard, salt and pepper, stir to combine, and bring the mixture to a simmer. Reduce the heat to medium-low and cook for 1 to 2 minutes until the sauce begins to thicken.
- Add the Parmesan cheese and spinach and cook for 1 minutes.
- Return the potatoes to the skillet, stirring to coat with the sauce. Nestle the pork chops into the mixture and cook for about 2 minutes until heated through.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 337
- Sugar: 3 g
- Sodium: 897 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 73 mg
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