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.
Servings: 2
Ingredients
Pork Chop and Marinade
- 4 each small boneless pork chops (thinly sliced about 3 to 4 oz each)
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
Rutabaga and seasonings
- 1 each small rutabaga
- 2 cups baby spinach
- 2 each garlic cloves
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive 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!