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Pan-Fried Pork Chops with Smashed Potatoes & Spinach Salad

Pan-Fried Pork Chops with Smashed Potatoes & Spinach Salad

30 mins

Prep Time

10 mins

Serves

4

Very Easy

Cooking Mode

  • 4 tbsp olive oil, divided

  • 4 yellow-fleshed potatoes or ½ package mini potatoes, pricked on all sides with a fork

  • 4 tsp butter, divided

  • ¼ tsp salt and pepper each

  • 4 boneless pork chops or pork tenderloin medallions (approx. 3 oz/90 g each)

  • 1 tsp garlic powder

  • 4 cups baby spinach

  • 1 tbsp balsamic vinegar

  • 12 cherry or grape tomatoes, halved

Tips

1

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.

Disclaimer

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Personal Note

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