Spinach Arugula with Seared Pork

Spinach Arugula with Seared Pork


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This flavorful combination of seasoned pork and leafy greens will serve as a great dinner option that takes under 15 minutes to complete.

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Time needed

15 min preparation + 7 min cooking

Serving Size / Yield

2 servings


  • Salt and pepper, to taste
  • 1 cup of Spinach
  • 1 cup of Arugula
  • 1/2 teaspoon dried thyme
  • 4 boneless pork chops, trimmed
  • 1 tablespoon olive oil
  • 1 cup low-sodium Chicken Stock
  • ΒΌ cup dry white wine
  • 1 tsp. brandy

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Rub on the pork chops in the salt and pepper and dried thyme. Press a sprig of thyme into the chop. Heat the olive oil in a skillet over medium-low heat and thyme-side down, add the pork chop. Sear 5 to 7 minutes per side. Place the pork chops on a warm dish and let rest.
In the meantime, whisk the dry white wine with the teaspoon of brandy and set aside.
Remove the fat from the skillet, and then return pork chop to the heat. Add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Transfer pork chop to a plate along with spinach and arugula. Spoon the sauce over the pork chops and leaf mix and serve.

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