Pan-Fried Pork Chops with Smashed Potatoes & Spinach Salad

Prep time: 10 min
Total time: 30 min
Serves: 4
4 tbsp
olive oil, divided
60 mL
4
yellow-fleshed potatoes or ½ package mini potatoes, pricked on all sides with a fork
4 tsp
butter, divided
20 mL
1/4 tsp
salt and pepper each
4
boneless pork chops or pork tenderloin medallions (approx. 3 oz/90 g each)
1 tsp
garlic powder
5 mL
4 cups
baby spinach
1 L
1 tbsp
balsamic vinegar
15 mL
12
cherry or grape tomatoes, halved
Per serving (1/4 of the recipe): 320g
calories
320
fat
12 g
saturated fat
4.5 g
carbs
29 g
sugar
2 g
protein
25 g
cholestrol
60 mg
fibre
4 g
sodium
270 mg

Directions

  1. Preheat oven to 450°F (230°C). Pour 2 tbsp (30 mL) of the olive oil into a small ovenproof dish or roasting pan; set aside.

  2. Cook the potatoes in the microwave on HIGH until soft enough to crush, and steaming and sputtering from prick marks, about 3-5 min. Using tongs or oven mitts, transfer potatoes to prepared roasting pan. Using the bottom of a bowl or mug, press potatoes until flattened. Add a pat of butter to the top of each potato (very small pats if using mini potatoes), and season with salt and pepper to taste. Roast in preheated oven until golden and crispy at edges, 10 to 12 min.

  3. Meanwhile, using 1 tbsp (15 mL) of the oil, brush pork on both sides with oil. Sprinkle pork with garlic powder, salt and pepper. In a large skillet over medium-high heat, cook the pork until a meat thermometer inserted in the centre reaches 140°F (60°C), about 4 min. per side.

  4. In a large bowl, toss spinach with vinegar and remaining 1 tbsp (15 mL) oil. Divide spinach mixture among four plates; top with pork, potatoes and cherry tomatoes.