I’ve had these pan fried pork chops running around in my head for weeks… weeks! Some people forget about the Pork Chop you know. They seem to have a laser focus on chicken and beef but not this girl. PORK IS NOT TO BE FORGOTTEN! (Okay, sorry, no need to yell.)
The original version of this recipe cooks the pork chops in good ol’, plain-Jane olive oil without the white wine part and of course, you can do that as well, but I decided to take it up a notch with a splash or two of white wine, some chicken stock, garlic, and a squeeze of lemon. (Basically, whatever fun stuff I had in my fridge.) And I will say, this recipe is super-duper easy to have fun with. You could toss in some shallots or an onion, you could make a creamy lemon sauce instead, the options are endless. But however you do it, you’ll definitely enjoy the deep, golden-brown color and flavor from these fried pork chops. I was excited to deviate from my trusty crock pot recipe and try something new 😉
As for the spinach and white beans, it makes a REALLY nice side with these chops. It literally takes five minutes to cook, and you can totally still throw a baked potato in the oven to go along with it if you’d like (I did that for the hubs, he loves him a good baked potato with sour cream.)
And speaking of those white beans….. they are DELISH. Don’t be fooled, they’re “white kidney beans” but they don’t taste like the red ones, so if you don’t like ’em red… (which I kinda don’t…) try these. You’ll probably be pleasantly surprised.
What variations would you try with this dish!?
- 2 Tablespoons Butter
- 2 Tablespoons olive oil
- 2 bone-in, center-cut pork chops (6-8 oz. each)
- Salt/Pepper to taste
- ¼ cup all-purpose flour
- 2 minced garlic cloves
- ¼ cup dry white wine (pinot grigio works well)
- ¼ cup chicken broth
- 1 lemon, halved. Cut one of the halves into 2 wedges to garnish.
- 2 teaspoons olive oil
- 1 minced garlic clove
- One (14.5 oz.) can cannellini beans (i.e. White Kidney beans)
- 1 (10 oz. bag) baby spinach
- Over medium-high heat, melt the butter in a large skillet (preferably cast iron), then add the olive oil.
- Sprinkle both sides of the pork with salt and pepper, then dredge each side into the flour.
- Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side.
- Remove the pork chops from the skillet for now and set aside on a plate.
- Add the garlic to the pan and cook until fragrant, just about a minute or so.
- Add the white wine and cook until it is reduced by half.
- Once the wine has reduced, add the chicken stock and pork chops back to the pan. Do not add the broth at the same time as the wine, the flavor is better if you reduce the wine separately.
- Squeeze half of the lemon over the pork chops and continue to simmer until the pork chops are a deep golden brown and cooked through, about 20 minutes. (Time varies based on thickness of the pork) – You can also put the pan in the oven at 325 for 20 minutes to finish cooking the pork that way.
- Heat the olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for about one minute.
- Add the cannellini beans and spinach and toss gently with a rubber spatula. Cook just 3-4 minutes, until the spinach just begins to wilt.
- Place a bed of spinach and beans on a serving plate and top with that savory pork! Enjoy!
Recipe Adapted from Food.Com & FoodNetwork.com