Pan-Fried Pork Chops with Mashed Rutabaga and Spinach Recipe
Crispy golden brown pork chops ready in less than 10 minutes! These easy pan-fried pork chops come together quickly, are bursting with flavor, low carb, and make for a perfect weeknight dinner.
4 eachsmall boneless pork chops (thinly sliced about 3 to 4 oz each)
2tbspbalsamic vinegar
1tbspdijon mustard
2tbspsoy sauce
2tbspolive oil
1/2tspgarlic powder
1/2 tsponion powder
1/2 tsppepper
Rutabaga and seasonings
1eachsmall rutabaga
2cupsbaby spinach
2eachgarlic cloves
1/2tsppaprika
1/2tspgarlic powder
1/2tsponion powder
2tspsalt
1/2tsppepper
2tbspolive oil note: can use butter for more flavor
Instructions
Pre-Cook (Mise en Place):
Gather your equipment: cutting board, knife, large saucepan, skillet, tongs, fork/potato masher
Marinate the pork chops with the seasonings. Preferably overnight, but at least 30 minutes prior to cooking
Peel the rutabaga and cut into chunks. Peel the garlic
Cooking Method:
Place the rutabaga in a saucepan with water and 1 tsp of salt. Bring the water to a boil. Once it reaches a boil, reduce the heat to low medium and let it simmer for 25-30 minutes until it is fork tender.
Meanwhile, add oil to a pan on medium high heat and sear the pork chops on each side for about 3 to 5 minutes until it is fully cooked and reaches an internal temperature of 145F
Once the rutabaga cooks, drain it completely. Add the olive oil and seasonings and mash with a fork. Once it is mashed, mix in the spinach
Serve the pork chops on top of the mashed rutabaga. Eat and enjoy!
Pan-Fried Pork Chops with Mashed Rutabaga and Spinach Recipe
Ingredients
Pork Chop and Marinade
Rutabaga and seasonings
Instructions
Pre-Cook (Mise en Place):
Cooking Method:
Video