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Creamy pork and spinach

Creamy Pork and Spinach

This recipe makes delicious seasoned pork in a creamy sauce with added spinach that is cooked in the cream.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Servings: 2 servings
Calories: 476kcal

Ingredients

  • 2 pork boneless pork loin steaks
  • ½ teaspoon salt optional
  • ½ teaspoon black pepper
  • ¾ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoon butter
  • ½ medium onion
  • 2 cloves garlic
  • ½ chicken stock (dissolved in 125ml water) Use gluten free stock cubes if you follow a gluten free diet.
  • 75ml double cream
  • 120g raw spinach young

Instructions

  • Season the boneless pork loins with salt, black pepper, paprika, onion powder and garlic powder then set aside.
  • Add the butter to a large frying pan on a medium to high heat. Once heated, cook the boneless pork loin steaks until golden brown and cooked throughout. Turn half way through. The boneless pork loin steaks I use, cook in 4 minutes each side to total around 8 minutes.
  • If using pork chops, once you have fried the chops until golden brown then place the chops onto a baking tray and cook in the oven at gas mark 6/400oF/200oC for a further 20 - 25 minutes or until they are cooked throughout.  Set the pork aside once cooked.
  • To the same pan you cooked the pork in, add the onions and garlic then cook for 2 minutes.  Pour in the chicken stock dissolved in water and double cream and allow to cook for around 3 – 4 minutes or until the sauce thickens.
  • As the sauce begins to thicken, reduce the heat and add the spinach. Allow the spinach to cook for 2 minutes or until wilted then place the pork and their juices into the sauce and continue to cook for around 3 minutes. Serve immediately.