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.
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 cube dissolved in 150ml boiling water from kettle or 150ml ready made stock.
- 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, 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.
- 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.
- 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.