Pan-Fried Pork Chops with Smashed Potatoes & Spinach Salad

  • Prep Time 10 min
  • Total Time 30
  • 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 1 mL
  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.


To make ahead, oil and season each pork chop. Stack, placing a piece of waxed paper between each, and place in airtight container or zip-top freezer bag. Freeze for up to 1 month. When ready to use, thaw in the fridge.

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Nutrition Facts

  • Nutrition Description 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
  • Cholesterol 60 mg
  • Fibre 4 g
  • Sodium 270 mg