Pork Chops With Cauliflower, Olives, and Spinach

pork-chops-cauliflower-olives-spinach
Photo by Charles Masters
Rating
Read Reviews
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 432 calories
    • Fat 24 g (7 g saturated fat)
    • Cholesterol 124 mg
    • Sodium 821 mg
    • Protein 46 g
    • Carbohydrate 9 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 89 mg

Heat broiler. Season the pork with 1/2 teaspoon each salt and pepper. Broil on a foil-lined rimmed baking sheet, turning once, until an instant-read thermometer inserted into the thickest chop registers 145° F, 7 to 9 minutes.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower and 1/2 teaspoon each salt and pepper. Cook, without stirring, until golden brown on one side, 3 to 4 minutes. Turn and add the broth and olives. Cover and cook until the cauliflower is tender, 6 to 8 minutes. Add the spinach and butter and toss to combine.Serve the pork with the vegetables and lemon wedges.

Ingredients

  1. Check 4 bone-in pork chops (1 inch thick)
  2. Check Kosher salt and black pepper
  3. Check 2 tablespoons olive oil
  4. Check 1 small small head cauliflower, cut into florets
  5. Check 3/4 cup low-sodium chicken broth
  6. Check 1/3 cup halved pitted kalamata olives
  7. Check 5 ounces baby spinach
  8. Check 1 tablespoon unsalted butter
  9. Check Lemon wedges, for serving

Directions

  1. Heat broiler. Season the pork with 1/2 teaspoon each salt and pepper. Broil on a foil-lined rimmed baking sheet, turning once, until an instant-read thermometer inserted into the thickest chop registers 145° F, 7 to 9 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower and 1/2 teaspoon each salt and pepper. Cook, without stirring, until golden brown on one side, 3 to 4 minutes. Turn and add the broth and olives. Cover and cook until the cauliflower is tender, 6 to 8 minutes. Add the spinach and butter and toss to combine.
  3. Serve the pork with the vegetables and lemon wedges.