Pork And Spinach Saute Recipes

SAUTEED PORK CHOPS WITH GARLIC SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

PORK MARSALA WITH SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.
• Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.
• Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.

PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH

Steps:

• Preheat oven to 450°F with rack in middle.
• Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
• While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
• Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
• Serve pork with spinach.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the spinach and cool until wilted.
• Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
• Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
• Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
• Bake the pork chops for 20 minutes, or until cooked through.
• Serve the pork chops with mashed potatoes.
• Enjoy!

PORK AND SPINACH SAUTE

Steps:

• Heat a heavy skillet over med-high heat.
• Saute pork until no pink is left.
• About 4- 5 minutes.
• Remove to a bowl.
• Add onions and garlic.
• Saute until transparent.
• Add chicken stock and oregano to pan.
• Transfer pork back into pan.
• Reduce until there is no liquid left.
• About 10 minutes.
• Add spinach.
• Cover pan and cook until spinach is wilted.
• Add balsamic vinegar and serve immediately.

SPINACH AND PORK TENDERLOIN PASTA TOSS

Steps:

• Cook pasta as directed on package; keep warm. Lightly spray large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5 to 7 min. or until softened. Add cream cheese, broth, mustard and pepper; cook until heated through.
• Add pork; cover. Reduce heat to low; cook 10 to 12 min. or until pork is cooked through.
• Drain pasta. Immediately add to skillet along with spinach. Toss until spinach is wilted.Serve topped with cheese.

AU GRATIN SPINACH 'N' PORK

Steps:

• In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain., In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon zest, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon., Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted.

SPINACH SAUTE

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

SPINACH SAUTE

Steps:

• Check the spinach leaves and discard any leaves with blemishes. Cut large leaves into strips. Rinse the spinach and set aside.
• Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set aside.
• Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the heat.
• Combine the spinach with the garlic then place skillet back over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.
• Serve hot with lemon wedges if desired.