Pork and spinach medley might not be the first combo that comes to mind when planning a weeknight meal, but this duo offers a surprisingly satisfying mix of flavors and textures. The richness of pork pairs beautifully with the earthy freshness of spinach, creating a dish that feels both hearty and healthy.
Whether you’re working with tenderloin, pork chops, or thin strips of stir-fried pork, the meat adds savory depth to the mild, slightly bitter taste of spinach. Add a few aromatics like garlic, onion, or shallots, and you’ve got a meal that is simple yet full of flavor. The beauty of this medley is that it’s incredibly flexible. You can prepare it in a skillet for a quick stovetop dinner, roast it in the oven with olive oil and herbs, or even simmer it in a light broth for something comforting and warm.
Spinach is a nutritional powerhouse, rich in iron, vitamins A and C, and antioxidants. Pairing it with pork provides a good source of protein, B vitamins, and essential minerals. It’s a combination that checks both the flavor and nutrition boxes.
For those who enjoy global flavors, there are countless ways to adapt this medley. A splash of soy sauce and sesame oil can give it an Asian-inspired twist. Toss in some white beans and a pinch of smoked paprika for a Mediterranean feel. Or keep it classic with a sprinkle of Parmesan and a squeeze of lemon for brightness.
This dish also works well as a meal prep option. Make a larger batch and enjoy it over rice, tucked into a wrap, or served alongside roasted potatoes. It reheats nicely and holds up well in the fridge for several days.
At its heart, Pork and Spinach Medley is about balance. It’s rich but not heavy, flavorful but not complicated. And best of all, it comes together quickly, making it perfect for busy evenings when you want something comforting without spending hours in the kitchen.
Ingredients
- 4 Pork chops
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp paprika
- Salt and pepper to taste
- 4 cups spinach fresh
- 1 cup chicken broth
Instructions
- Season the pork chops with salt, pepper, and paprika.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the pork chops to the skillet and cook for 3-4 minutes on each side, until browned.
- Remove the pork chops from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic.
- Cook for 2-3 minutes, until the onion is translucent.
- Add the dried thyme and stir to combine.
- Add the spinach and chicken broth to the skillet.
- Bring to a simmer and cook for 2-3 minutes, until the spinach is wilted.
- Return the pork chops to the skillet and cook for an additional 5-7 minutes, until the pork is cooked through.
- Serve the pork chops with the spinach mixture on the side.
Ok but the spinach went kinda mushy when I left it too long. Like, I blinked and it was overcooked 😅 Still ate it all tho.
Yummy! I didn’t use chicken broth, just water. Still good! 😋
I didn’t have chicken broth, so I used water. It didn’t taste right. Need broth for flavor.
My mom used to make something similar but with kale, it was better. This one is okay, but not my fave.
This was AMAZING! The pork chops were so juicy and the spinach added a nice touch. Definitely gonna make this again!
It was alright, but I think the recipe could use some more spices. Maybe a pinch of cumin? Just a thought.
Not sure about the amount of broth—mine felt a bit dry by the time the spinach was wilted. I’d probably increase to 1.5 cups or add a splash of water. Still edible, just not super saucy.
YUM!
Made this tonight—so good. The spinach soaks up all that paprika/thyme flavor and the pork stays juicy. I used fresh thyme too and it was next-level.
Yum! I added a bit of parmesan on top and it was delish! Great recipe.