One-pan Pork Chops with Creamy Herbed New Potatoes and Spinach
This one-pan dish creates the perfect melding of flavours for a tasty dinner. Featuring tender, juicy pork chops, fresh potatoes and baby spinach nestled in an herby cream sauce, it offers a meal with maximum flavour and minimal clean-up.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 400 g baby spinach leaves
- 4 pork loin chops
- 3 cloves garlic, peeled and halved
- 1 sprig rosemary
- 1 sprig thyme
- 400 g washed potatoes, diced
- 200 mL cream
- 200 mL white wine
- 20 g butter
- Salt
- Freshly ground black pepper
How do I make it?
- Preheat oven to 180C.
- Heat an oven-proof frying pan over medium heat. Add olive oil and spinach and cook until the spinach has wilted and is tender. Remove from pan and set aside on a plate.
- Meanwhile, season pork with salt and pepper on both sides, then add to the frying pan and cook chops until they are golden brown on both sides. Add garlic, rosemary, thyme and butter to the pan and using a spoon, baste the chops with the herb-infused butter. Remove chops from the frying pan, cover and set aside on a plate to rest.
- Add diced potatoes to the frying pan, along with white wine and place in the oven to roast for 20 minutes, or until the potatoes are cooked through.
- Remove frying pan from the oven and return to the cooktop over low heat. Pour in cream and stir well. Return spinach to the pan and stir to combine with the potatoes. Return chops to the frying pan and place back in the oven to cook for a further 10 minutes before serving.
