Seared Pork Chops With Cherries & Spinach
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Boneless pork chops are seared until golden and served with a quick cherry-spinach sauté. The cherries are briefly cooked with white wine and mustard, then wilted spinach is added for a vibrant, seasonal side.
Ingredients
- 1 tbsp olive oil
- 2 6-ounce boneless pork chops
- Kosher salt and pepper
- 1/2 cup cherries pitted and halved
- 2 tbsp dry white wine
- 1 tsp whole-grain mustard
- 1 bunch spinach thick stems discarded
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 33.2 mg
- Iron: 0.9 mg
- Magnesium: 24.8 mg
- Phosphorus: 79.9 mg
- Potassium: 257 mg
- Zinc: 0.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 2 6-ounce boneless pork chops
- Kosher salt and pepper
- 2 tbsp dry white wine
- 1 tsp whole-grain mustard
Prepare
- 1/2 cup cherries, pitted and halved
- 1 bunch spinach, thick stems discarded
Let's Cook
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Step 1.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Pat 2 boneless pork chops dry with paper towels and season with ¼ teaspoon each salt and pepper. Place the pork chops in the skillet and cook until golden brown and just cooked through, 8 to 10 minutes per side. Transfer the cooked pork chops to plates and set aside.
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Step 2.
Add ½ cup pitted and halved cherries to the skillet. Cook, stirring occasionally, until the cherries begin to soften, about 2 minutes. Add 2 tablespoons dry white wine and cook until the liquid is reduced to about ½ tablespoon, about 2 minutes more.
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Step 3.
Stir in 1 teaspoon whole-grain mustard and 2 tablespoons water. Add 1 bunch spinach (thick stems discarded) and cook, tossing, until the spinach begins to wilt, about 2 minutes. Serve the cherry-spinach mixture alongside the reserved pork chops.