Pork Chop Skillet Dinner with White Beans and Spinach
This easy pork chop and spinach skillet is the perfect weeknight dinner—flavorful and on the table in 30 minutes. Tender boneless pork chops are seared and simmered in a tangy mustard-lemon sauce with creamy white beans and wilted spinach. One pan, minimal cleanup, and packed with flavor!
Servings: 4
Calories: 383kcal
Ingredients
- 4 boneless pork chops ¾ to 1 inch thick
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 15-ounce can cannellini beans drained
- ½ medium medium white onion thinly sliced into ¼ moons
- 1 cup chicken stock
- 2 Tablespoons lemon juice
- 2 Tablespoons dijon mustard
- 8 ounces fresh spinach leaves
Instructions
- Pat the pork chops thoroughly dry with paper towels. Mix together paprika, garlic powder, salt, and pepper. Sprinkle evenly over both sides of the pork chops.
- Heat oil in a large skillet over medium-high heat. Add pork chops and turn heat down to medium. Sear until browned, 4 to 5 minutes flip and cook an additional 4 minutes. Transfer the pork chops to a plate and set aside.
- Turn down the heat to medium-low, add onion to skillet and cook 2 to 3 minutes until the onion begins to soften. Additional oil if needed.
- Add beans, stock, dijon mustard, and lemon juice. Stir to combine. Bring to a low simmer.
- Add pork chops back to the pan and cook until their internal temperature reaches 145 F degrees., about 3 to 5 minutes.
- Add spinach and stir to coat with the sauce. Cook until spinach is just wilted, 1 to 2 minutes.
Notes
Leftovers keep in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave at 80% power for 3 to 4 minutes, or until hot.
That said, I don’t love how spinach reheats—it can get a bit gooey. To avoid that, I either use lacinato kale, which holds up better, or set aside a portion before adding the spinach. When reheating, I top it with fresh spinach, cover with a damp paper towel, and microwave. It steams perfectly.
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