Grilled Pork with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and looks impressive on the table. Juicy grilled pork chops pair beautifully with garlicky sautéed spinach, and the whole meal feels restaurant quality without the fuss. Spinach is packed with iron and nutrients, so you're getting something wholesome alongside that delicious protein. The best part? Everything cooks quickly, making this perfect for busy nights when you want something that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1893 mlfresh spinach(packed)
- 3 tablespoonsbutter
- 5garlic cloves(minced)
- 1lemon(juiced)
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlwhite wine(optional)
- 2 sprigsfresh thyme
- 1shallot(finely diced)
Detail level
Instructions
- 1
Remove pork chops from refrigerator 15 minutes before cooking. Pat them dry with paper towels and season generously on both sides with salt, pepper, and thyme.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
- 3
Place pork chops on the grill and cook for 5-6 minutes per side until they reach an internal temperature of 145°F. Transfer to a warm plate and let rest for 5 minutes.
Tip: Don't move the chops while cooking to develop a nice caramelized crust.
- 4
While pork rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced shallot and sauté for 1-2 minutes until softened.
- 5
Add minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant.
Tip: Be careful not to burn the garlic; it should just become golden.
- 6
Add the fresh spinach in batches, stirring until wilted, about 3-4 minutes total. Add white wine if using, allowing it to reduce by half.
Tip: The spinach will reduce significantly as it cooks.
- 7
Reduce heat to low and stir in butter and fresh lemon juice. Season the spinach with salt and pepper to taste.
Tip: The butter and lemon create a silky, bright sauce that complements the pork perfectly.
- 8
Divide the spinach mixture among four plates and top each with a grilled pork chop. Drizzle any remaining pan sauce over the top and serve immediately.
Tip: Garnish with extra fresh thyme or lemon zest for added elegance.
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