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


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



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




  • 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


  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.


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


  • 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