by Caitlyn Stace
They say it's the next white meat, but pork has a unique and melt in your mouth taste all its own!
Add garlic and it becomes an almost orgasmic experience. This dish goes perfectly with just about anything!
These simple, delightful ingredients make a complete meal in less time than you can go out for fast food.
Whip up a batch, and you won't have to wait too long for the family to get to the dinner table!
Prep time: 10 minutes | Total time: 15 minutes | Yield: 4 servings
• 3 tablespoons seasoned dried bread crumbs
• 4 boneless thin-cut pork chops
• 1 tablespoon olive oil
• 1 bag (12 oz) fresh spinach
• 1 pint cherry tomatoes
• 1/2 cup garlic-and-herb spreadable cheese (such as Alouette)
• 1 jar (4 oz) sliced pimientos, drained
• 1 tablespoon chopped parsley (optional)
Spread bread crumbs in a shallow bowl. Dip the cutlets in crumbs to coat on both sides.
Heat the oil in a large nonstick skillet. Add the cutlets and cook over medium-high heat about five minutes, turning once. When they are cooked through, remove to a plate. Tent with aluminum foil to keep warm.
Add half the spinach and the tomatoes to skillet. Cook, tossing often, one minute or until spinach starts to cook down. Add rest of spinach; cook, tossing, two minutes or until spinach wilts and tomato skins begin to split. Remove from heat.
Microwave the cheese and 1 tablespoon of water in a covered small bowl on high until melted, about 45 seconds. Stir in pimientos and parsley and drizzle over pork. Serve with the sauteed spinach and tomatoes.
If someone or several someones at your table believes spinach is another word for ick, sauté thinly sliced summer squash in its place. Still a no-go? How about a leafy green salad side and a serving of fried apples or brown rice?
Which sides do you prefer with pork dishes?
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