Rosemary Garlic Pork Chops

Name: Rosemary Garlic Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 servings
Cuisine: American
Ingredients: 2.75 pound pork chops (boneless, 1-inch thick); 2 tablespoon olive oil; 4 clove garlic (minced); 2 tablespoon fresh rosemary (chopped); 0.625 teaspoon kosher salt; 3 sweet potatoes (large, peeled, cubed); 0.5 cup water; 0.25 cup dairy-free milk (unsweetened); 1 pound fresh spinach

Juicy pan-seared pork chops seasoned with fragrant rosemary and garlic, served with creamy mashed sweet potatoes and vibrant sautéed spinach.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 9
Cuisine: American
Difficulty: Easy
Cost: $2.91/serving

Dietary

Dairy-Free
Low-Sodium
High-Protein
Soy-Free
Gluten-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Low-Fat
Low-Carb

Ingredients

2.75 pound pork chops (boneless, 1-inch thick)
2 tablespoon olive oil
4 clove garlic (minced)
2 tablespoon fresh rosemary (chopped)
0.625 teaspoon kosher salt
3 sweet potatoes (large, peeled, cubed)
0.5 cup water
0.25 cup dairy-free milk (unsweetened)
1 pound fresh spinach

Instructions

Prepare the mashed sweet potatoes: Place 3 peeled and cubed large sweet potatoes in a microwave-safe bowl with 1/2 cup water. Cover and microwave on high for 8-10 minutes, or until very tender. Drain any excess water, then mash with a fork or potato masher, stirring in 1/4 cup unsweetened dairy-free milk alternative until smooth and creamy.
Prepare the pork chops: Pat 2 3/4 pounds boneless pork chops dry. In a small bowl, mix 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, and 1/2 teaspoon kosher salt. Rub this mixture evenly over both sides of the pork chops.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned pork chops and sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 145°F). Remove from skillet and let rest on a cutting board.
Sauté the spinach: In the same skillet, add 1 tablespoon olive oil. Add 1 pound fresh spinach and 1/8 teaspoon kosher salt. Sauté for 2-3 minutes, or until the spinach is wilted.
Slice the rested pork chops. Serve alongside the mashed sweet potatoes and sautéed spinach.

Notes

Allowing the pork chops to rest for a few minutes after cooking helps them retain their juiciness. If desired, you can add a squeeze of lemon juice to the cooked spinach.

Nutrition (per serving)

Calories: 312
Protein: 31.9 g
Carbohydrates: 14.4 g
Fat: 13 g
Fiber: 4.2 g
Sodium: 352 mg
Saturated Fat: 4.1 g
Sugar: 2.3 g
Cholesterol: 92 mg