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Perfect for weeknight entertaining, this sophisticated dinner only takes 30 minutes to prep Pork Chops with Cherries and Spinach!

1 tbsp. olive oil

6-oz. boneless pork chops

Kosher salt and pepper

1 c. cherries, pitted and halved

1/4 c. dry white wine

2 tsp. whole-grain mustard

bunches spinach, tough stems trimmed

  1. Heat oil in a large skillet on medium. Pat pork chops dry with a paper towel and season with ½ tsp each salt and pepper. Cook until golden brown and just cooked through, 8 to 10 minutes per side; transfer to plates.
  2. Add cherries to skillet and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add wine and cook until reduced to 1 Tbsp, about 2 minutes more. Stir in mustard and 1/3 cup water, then spinach, and cook, tossing, until beginning to wilt, 1 to 2 minutes. Serve with pork.


PER SERVING: 450 calories, 28 g fat (9 g saturated fat), 38 g protein, 450 mg sodium, 12 g carbs, 4 g fiber

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