I love a meal that is loaded in flavor and also easy to make and this savory and delicious meal can be made in under 30 minutes! The flavors of garlic, parmesan and onion go perfectly with the seasoned to perfection meat. And for those with kids that just won’t eat their spinach, this is the meal to change all that.
If you’d like to watch me make the meal you can do so by clicking here and being redirected to my YouTube channel.
And be sure to check out Susanna’s incredible line of Hippy Pilgrim garlic salts and spices. They’re a great addition to your spice rack!
[recipe title = "Pork Chops with a Creamy Garlic Parmesan Sauce" servings = "4-6" Time = "30 minutes" Difficulty = "Easy"]
Elements:
- 4-6 Boneless Pork Chops
- 2 Tbsp. Avocado Oil
- 2 Tbsp. Butter
- 2 Tbsp. Minced garlic
- 1 Tbsp. Minced Onion
- 1/3 c. chicken Stock
- 1 3/4 c. Heavy Cream
- 3 c. Baby Spinach
- 1 Tbsp. Italian Seasonings (Hippy Pilgrim Thanksgiving blend garlic salt is a great substitution!)
- 1/2 c. Grated Parmesan, Romano or Asiago Cheese
Tutorial:
Heat the oil in my large skillet over a medium-high flame. Season them on both sides with a little Hippy Pilgrim Garlic Salt rubbing it in so the flavor holds onto the meat.
Sear the chops in the pan 8-10 minutes on each side depending on thickness or until cooked the way you like them. When the chops are done, remove them from the skillet and place on a plate with a foil cover. Set aside.
Using all that flavor left in the skillet and over a medium flame, melt the butter. Add the minced onion, minced garlic and the Italian seasoning. Let that cook for about 1 minute to release the fragrance and flavor of the onions and garlic. Next add the chicken stock. If you don’t have homemade chicken stock, I suggest using Better than Bouillon. The flavor is a close second to homemade.
Once the stock has reduced a little, add the heavy cream. If you’re worried about calories, you can substitute the heavy cream for a little half and half. The results will be basically the same. Bring this to a simmer and adjust the salt and pepper seasonings to your liking.
Next the baby spinach to the skillet and allow it to wilt into the sauce. This only takes a couple minutes to wilt. Now stir in the cheese of your choice. Allow the cheese to melt into that savory sauce. The sauce will thicken.
Add the pork drippings from the plate and mix back into the skillet. Return the pork chops back into the pan and give them a turn coating each side with that mouthwatering sauce and heat through. Sprinkle with some fresh chopped parsley. Enjoy!
[/recipe]
[recipe title = "Dijon Vinaigrette" time = "5 minutes" difficulty = "easy"]
Elements:
- 2 Tbsp. Red wine Vinegar
- 1 Tbsp. Dijon Mustard
- 1/2 tsp. Salt
- Fresh Cracked Black Pepper to Taste
- 1/3 c. Olive Oil
Tutorial:
Place the vinegar, Dijon mustard, salt and pepper in a mason jar. Put the lid on and shake to incorporate.
Slowly drizzle the olive oil into the mason ajar using an emulsion blender to incorporate.
Can be Refridgerated for up to 5 days.
[/recipe]