Dijon-Glazed Pork Chops

Name: Dijon-Glazed Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 pound pork loin chops (boneless, 3 chops); 1 pound baby red potatoes (halved); 5 ounce baby spinach (fresh); 2 tablespoon Dijon mustard; 1 tablespoon maple syrup (pure); 0.33 cup chicken broth; 2 tablespoon olive oil; 2 clove garlic (minced); 1 teaspoon salt; 0.25 teaspoon black pepper (ground)

Golden skillet-seared pork loin chops coated in a savory Dijon mustard pan sauce, served alongside wilted garlic spinach and steamed baby red potatoes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $4.09/serving

Dietary

Gluten-Free
Dairy-Free
Egg-Free
Nut-Free
High-Protein
Low-Sugar
Low-Carb

Ingredients

1.5 pound pork loin chops (boneless, 3 chops)
1 pound baby red potatoes (halved)
5 ounce baby spinach (fresh)
2 tablespoon Dijon mustard
1 tablespoon maple syrup (pure)
0.33 cup chicken broth
2 tablespoon olive oil
2 clove garlic (minced)
1 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Place halved baby red potatoes in a microwave-safe covered bowl with 2 tablespoons of water. Microwave on High for 6 to 7 minutes until tender, then drain and season with 1/4 teaspoon of the salt.
Season both sides of the pork loin chops with 1/2 teaspoon of the salt and the black pepper. Whisk the Dijon mustard, maple syrup, and gluten-free chicken broth together in a small bowl.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the pork chops for 4 minutes per side until golden brown and cooked through (internal temperature reaches 145°F). Transfer chops to a plate to rest for 3 minutes.
Lower the skillet heat to medium, pour in the Dijon mustard sauce, and simmer for 1 to 2 minutes until slightly thickened. Spoon the glaze over the rested pork chops.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the minced garlic and fresh baby spinach with the remaining 1/4 teaspoon of salt for 2 minutes until just wilted. Serve immediately alongside the glazed pork chops and steamed red potatoes.

Notes

Resting the pork chops for 3 minutes before slicing allows the natural juices to redistribute throughout the meat.

Nutrition (per serving)

Calories: 550
Protein: 53.9 g
Carbohydrates: 12.9 g
Fat: 27.6 g
Fiber: 5.1 g
Sodium: 1166 mg
Saturated Fat: 7.4 g
Sugar: 4.1 g
Cholesterol: 142 mg