Orange-Rosemary Pork Chops With Sautéed Spinach
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- 2 tablespoons ghee or high-heat oil
2 pork chops, patted dry with paper towels
Salt and pepper
1 small stalk rosemary, leaves removed and minced
Zest and juice of 1/2 orange
1 pound fresh spinach, leaves only
Directions
- Heat a large skillet over medium-high heat. Melt ghee or oil.
- Liberally salt and pepper the pork chops on both sides. Rub in minced rosemary and orange zest.
- Place pork chops in skillet and cook, undisturbed, for 5 minutes. Flip and cook for 5 more minutes.
- Plate each pork chop.
- Pour orange juice in pan and deglaze, scrapping up the browned bits. Add spinach to pan and cook until spinach wilts, about 1 minute.
- Divide spinach between plates, and pour pan juices on top of spinach. Serve immediately.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 2