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.
Course: Main Course
Cuisine: American
Servings: 2
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
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!