Chili-Rubbed Pork Chops with Sautéed Garlic Greens

I know I’ve mentioned this before, but I’m a huge believer in what I like to call “back pocket recipes”. The ones where you don’t really need a recipe and that come together in just a few minutes on hectic weeknights. But that are truly delicious. These pork chops with garlicky greens are one of those back pocket recipes.

The pork chops require a dusting of chili powder, salt and black pepper and get seared in a hot skillet for a few minutes per side. The outside gets nice and crispy and browned and the inside is perfectly tender. For many years we thought we had to cook pork until it was drier than dry on the inside, but now we know it’s safe to cook pork to 145 degrees, which results in a juicy, tender pork chop. This is great news, you guys. (And I do recommend testing for doneness with an instant-read thermometer – works every time.)

While the pork chop rests, the greens get a quick saute in the same skillet with a few cloves of garlic and some red pepper flakes, if you’re into a little heat. Leafy green vegetables are one of those foods most of us just don’t eat enough of – and they’re one of the most nutritious. They’re especially important for brain health.

The entire meal is ready in less than 15 minutes. I recommend serving it with a bowl of roasted tomato soup or a baked sweet potato. YUM.

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Chili-Rubbed Pork Chops with Sautéed Garlic Greens

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top

Description

Simple five-ingredient pork chops with five-ingredient garlic greens (including oil, salt and pepper).


Ingredients

Scale

Pork chops:

  • 1 Tbsp. oil
  • 1 lb. thick cut pork chops, trimmed
  • ½ Tbsp. chili powder
  • ½ tsp. kosher or sea salt
  • ½ tsp. ground black pepper

 

 Greens:

 

  • 6 cups baby spinach leaves or chopped kale
  • 2 cloves garlic, peeled and minced
  • ½ tsp. kosher or sea salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes

Instructions

  1. Heat the oil in a large skillet over medium. Dust the pork chops with the chili powder, salt and black pepper. Add the pork chops and cook 4-5 minutes per side or until the pork chops are browned and crisp and the internal temperature reaches 145 degrees. Let rest 5-10 minutes.
  2. In the same skillet, add the spinach or kale and garlic and cook 2-3 minutes or until the greens are wilted. Stir in the salt, black pepper and red pepper flakes.
  3. Serve pork chops with garlic greens.

Notes

Cooking Tips: Be sure the pan is hot before adding the pork chops. This will help create the browned crust on the pork chops and help them from sticking to the pan. Cook the greens after the pork chop so the greens take in flavor from the pork chops.

Pair with: Roasted Tomato Soup or Lightened-Up Potato Salad


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 206
  • Sugar: 0g
  • Sodium: 309mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 43mg

Keywords: pork, pork chop, greens, spinach, kale, garlic, weeknight

16 Comments

  1. Renee on October 31, 2019 at 10:24 am

    Great keto recipe, thank you!!

    • Julie Andrews on November 1, 2019 at 10:20 am

      And delicious!! 🙂

    • David Stapleton on November 13, 2019 at 2:13 pm

      Looks really good, thanks Julie, I’m going to make it tonight and add some stuffed zucchini boats (using some of the carnitas I made the other day) to keep it keto. I might add a dash or two of cumin to the rub (it’s a flavor I have come to appreciate in Mexican cooking and pairs well with chili powder).

      Can hardly wait to get home and start.

      • Julie Andrews on November 13, 2019 at 3:25 pm

        That sounds like an amazing meal, David! You’ll have to share your recipe for carnitas and zucchini boats with us – sounds delicious. And I agree about cumin – I do a mix of that with chili powder and smoked paprika and use it as a rub, in chili and for tacos. YUM!

  2. Nat Sisavath on November 11, 2019 at 1:27 pm

    Thank you Ms. Julie Andrews!

    • Julie Andrews on November 12, 2019 at 4:07 pm

      You’re welcome, Nat!

  3. LINDA CHARPATA on November 12, 2019 at 2:19 pm

    TRYNG TO GET A RECEIPE FROM JOHN FOR A KALE SALAD THAT WAS SERVED IN OUR LUNCHEON BBQ AT OVERLAND PARK,KS LAST WEEK.DONT KNOW HOW TO GET IN TOUCH WITH JOHN. CAN SOMEONE HELP ME.. IT WAS DELICIOUS I WOULD LIKE IT FOR MY THANKSGIVING DAY TABLE

    • Julie Andrews on November 12, 2019 at 2:37 pm

      Hi Linda! The recipes from the cafe and catering are separate from the blog recipes, but I grabbed the kale salad recipe from Chef Robert from Eurest and emailed it to you. Enjoy!

      • Cindy Lemke on November 14, 2019 at 3:01 pm

        I would also love the kale salad recipe please. thank you

        • Julie Andrews on November 14, 2019 at 5:23 pm

          I just emailed it to you!

  4. Tammy Glover on November 14, 2019 at 8:46 am

    There’s tomorrow’s dinner…. thanks !!

    • Julie Andrews on November 14, 2019 at 5:23 pm

      Awesome – enjoy, Tammy!

  5. Cathy Swanson on November 18, 2019 at 11:24 am

    Such a delicious and SUPER EASY recipe.

    • Julie Andrews on November 18, 2019 at 4:20 pm

      It really is so simple and scrumptious! Thanks for sharing your feedback, Cathy! Glad you liked it.

  6. Toni Taylor on January 21, 2020 at 4:32 pm

    This recipe was a hit! My fiancé’ loved it, he didn’t even realize that it was much healthier because the flavors were so robust. Will be making this again in the near future and did I fail to mention it took no time to prepare. I plated with a sweet potato and knorr rice for coloring.

    • Julie Andrews on January 27, 2020 at 8:57 am

      That sounds like the perfect dinner, Toni!!

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