Creamy Pork and Spinach

This recipe makes delicious seasoned pork loin steaks in a creamy sauce with added spinach that is cooked in the cream. Not only is this quick meal delicious but it is also low in carbs so ideal if you’re trying to reduce the intake of carbs in your diet. 

I do like spinach but must admit it is not one of my favourite vegetables. Adding it to this creamy dish with pork has given me a new found love of spinach. Being drenched in the creamy sauce gives the spinach such a gorgeous flavour along with a creamy texture and the flavours go perfectly with the pork loins steaks.

I have been trying to find ways to get more superfoods such as spinach into my diet and this creamy pork and spinach recipe is definitely a great way to do that.

Spinach is a healthy food that we should all be consuming in our diets. It is high in nutrients such as vitamin A which is great for eyesight and vitamin C that is great for skin and the immune system.

Spinach also contains nutrients such as vitamin K, folate, iron and calcium which are all important for health. There are many benefits to consuming spinach so if you’re looking for a delicious recipe that includes spinach then you should give this recipe a try.

Ingredients for Creamy Pork and Spinach

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Pork loin steaks – for this recipe, I use boneless pork loin steaks.
• Seasonings - salt, black pepper, paprika, garlic granules and onion granules.
• Butter – I use butter to cook the pork.
• Onion – use a brown onion.
• Garlic - use fresh garlic cloves.
• Chicken stock cube - dissolved in 125ml water or ready made stock.
• Double cream – also known as heavy cream.
• Fresh spinach – I use young spinach for better flavour.

How to Make Pork in Creamy Sauce

1. Season the boneless pork loins with salt, black pepper, paprika, onion powder and garlic powder then set aside.

2. Add the butter to a large frying pan on a medium to high heat. Once heated, add the boneless pork loin steaks and cook for 10 minutes turning halfway through. If the chops are thick they may need longer. Once the pork loin steaks are cooked through, remove the pork loins from the pan an set aside on a plate.

3. To the same pan you cooked the pork in, add the onions and garlic then cook for 2 minutes while stirring. 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.

4. As the sauce begins to thicken, reduce the heat and add the spinach. Allow the spinach to cook for 2 minutes or until wilted. You can do this gradually by adding the spinach in increments to make space for the rest of the spinach. Add the pork and their juices back in the pan and continue to cook for around 5 minutes or until the sauce thickens to your desired consistency. Serve immediately.

Recipe Tips

• Pork should never be eaten rare as it can be bad for health so always ensure pork is cook throughout before consuming.
• If you have a thermometer then pork should have an internal temperature of 145°F or 62.8° when cooked.
• This recipe serves 2 but you can easily double the ingredients to make it for 4.
• Use gluten free stock cubes if you follow a gluten free diet as some cubes contain gluten.

Nutrition

Nutrition based on 1 serving: Calories: 476kcal | Fat: 39.8g | Saturates: 19.9g | Carbs: 4.1g | Sugar: 2.5g | Fibre: 1.4g | Protein: 25.2g | Salt 1.0g

Storage

You can make this recipe in advance and store it in the fridge in an airtight container once cooled. Use within 2 days.

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