Name: Pan-Fried Pork Chop with Warm Paprika Potato, Spinach & Chive Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 small pkg chives; 1 ½ lemons; 1.02 kg new potatoes; 1 cup plain Greek yogurt; 6 pork chops, bone-in; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt; smoked paprika

Pan-Fried Pork Chop with Warm Paprika Potato, Spinach & Chive SaladPan-Fried Pork Chop with Warm Paprika Potato, Spinach & Chive Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 small pkg chives

1 ½ lemons

1.02 kg new potatoes

1 cup plain Greek yogurt

6 pork chops, bone-in

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

smoked paprika

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Quarter potatoes; place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

Meanwhile, juice lemons into a large bowl. Add yogurt, mayo, Dijon, and spices, then whisk to combine the dressing.

Chop chives into small pieces. Add half to the bowl with the dressing and set aside. (Reserve remaining chives for serving.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes. (Reserve skillet for later use.)

When the potatoes are done, drain and rinse under cold water to cool. Set aside to drain further.

Return skillet (with drippings) to medium heat. Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

Add spinach to the bowl with the dressing, along with drained potatoes, and stir to combine.

To serve, divide pork chops and potato salad between plates. Top potato salad with reserved chives and enjoy!

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