Lighter Fried Pork Chop
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 862
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 111
- Dietary Fiber
- 29
- Sugar
- 4
- Protein
- 66
- Cholesterol
- 88
- Sodium
- 2186
- Total: 16 min
- Active: 16 min
Ingredients
1 1/2 teaspoons olive oil
1 tablespoon all-purpose flour
One 6-ounce bone-in center-cut pork chop
Kosher salt and freshly ground black pepper
1 lemon, cut in half, 1 half cut into wedges
One 14.5-ounce can cannellini beans, drained and rinsed
10 ounces baby spinach
Directions
- Heat the oil in a medium skillet over medium-high heat. Put the flour in a shallow dish. Season the pork chop with salt and pepper. Dredge in the flour and add to the skillet. Cook until golden, about 5 minutes, then flip and cook to desired doneness, about 3 minutes more. Give the lemon half a good squeeze over the chop.
- Next, add the cannellini beans and spinach to a medium skillet set over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are warmed through and the spinach is just wilted, 3 to 4 minutes. Give the beans and spinach a good squeeze of the lemon half.
- Serve the beans and spinach alongside the pork chop with the lemon wedges for squeezing over.