Pan Seared Pork Chops with Savory Spinach and Smashed Sweet Potatoes

Pan Seared Pork Chops with Savory Spinach and Smashed Sweet Potatoes 4.13/5 (8 votes)

When a meal comes together this easily and tastes this good, it's amazing! And that's just what happens when you let a few fresh ingredients do all the work. Butter gives the pork chops a nice flavor and then the drippings from the chops add a great layer to the spinach. The sweetness of the potatoes just finishes it off! Yum!!  

Pan Seared Pork Chops and Savory Spinach



  • 4 pork chops, thin cut, bone-in
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 12 ounces baby spinach
  • kosher salt and pepper, to taste


  1. Season chops with salt and pepper.
  2. Heat olive oil and butter in a heavy skillet over medium high heat until butter is melted.
  3. Add chops and cook for 2-3 minutes per side. Chops should be nicely browned and juicy. Try not to overcook.
  4. Transfer the chops to a serving plate and tent lightly.
  5. Add a little more butter to the pan if it’s dry, then add the spinach. (You may not be able to fit it all at one time. That’s ok. Start with half and once it cooks down, add the remaining.)
  6. Cook the spinach, tossing constantly, for just a minute or two until the leaves wilt and turn glossy.
  7. Season with salt and pepper and serve with pork chops.

Nutritional Information

Pork: Serving Size 124g Calories 448 Fat 38 Sat Fat 13 Sodium 100 Carbs 0 Sugars 0 Fiber 0 Protein 25. Spinach: Serving Size 89g Calories 45 Fat 3 Sat Fat 1 Sodium 88 Carbs 3 Sugars 0 Fiber 2 Protein 2.

Smashed Sweet Potatoes



  • 3 sweet potato, peeled and cut into 1” cubes
  • 1/2 cup heavy cream
  • kosher salt, to taste
  • pepper, to taste


  1. Boil cubed potatoes until tender. Should take about 20 minutes if you cut them small.
  2. Drain. Using a potato masher, mash with cream, salt, and pepper. Start with 1/2 cup cream and add more to reach desired consistency.

Nutritional Information

Serving Size 165g Calories 229 Fat 6 Sat Fat 3 Sodium 19 Carbs 42 Sugars 1 Fiber 6 Protein 2.


KID NOTE: Mild comforting flavors. Nothing unusual. They did really well.

VEGETARIAN TIP: Replace the pork with thickly sliced portabella mushroom caps.

GLUTEN MODIFICATIONS Gluten free as written.



  1. jangerame says:

    Used my mandolin for the sweet potatoes and they cooked very fast! Nice shirt cut!

  2. Rebecca Bechtold says:

    The pork chops were fast, simple and SO GOOD!

  3. Rhonda says:

    Did you use regular spinach or baby spinach? Does it matter?

  4. sstabenow says:

    I used baby. But you could use either. I don’t think there’s a difference in taste.

  5. Chelsea Vaquero says:

    My husband and I LOVED this dinner, but my 2 year old gagged when trying the potatoes and spinach- darn!

  6. Linda English says:

    Pork chops were way too plain for my family

  7. JillLindgren says:

    What is another veggie to substitute for spinach. Spinach gags me!

    • No More To-Go says:

      You can do any veggie. Broccoli and asparagus would both be great, they’ll just need a little extra time to cook. Once the veggies are browned a bit, you can add just a touch of water to the skillet, cover, and steam.

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