We found this pork chop recipe in the March issue of Real Simple magazine, and The Chef made his version of it for dinner tonight. It was quick and easy to make, and tasted great. You can see a picture of our version at the end of the recipe.
The Chef cut the recipe in half, since there are just the two of us, and used thinner chops. He’ll reduce the salt a bit the next time he makes the recipe. The original recipe finished the cooking in the oven, but we did ours on the stovetop.
Paprika Pork Chops With Spinach
- 1 tbsp olive oil
- 4 bone-in pork rib chops (about 1” thick, 2 lb total)
- 1 tsp paprika
- Kosher salt and black pepper
- 4 scallions, sliced
- 1/4 cup golden raisins
- 1 10-oz package spinach
- 1 tbsp fresh lemon juice
- Heat oil in a large skillet over medium-high heat.
- Season the pork with the paprika, 1/2 tsp salt and 1/4 tsp pepper
- Brown both sides, about 2 to 3 minutes each.
- Cover pan, and cook 10-12 minutes at medium heat, until cooked through.
- Remove pork chops to serving plate, and cover with foil
- Add scallions and raisins, and cook, stirring, for 30 seconds.
- Add spinach with 1/4 tsp each salt and pepper.
- Cook, tossing, until wilted, about 1-2 minutes.
- Stir in lemon juice, and serve with the pork.