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 itās 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. Itās 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. Itās 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 š Still ate it all tho.
I followed the steps, but my spinach turned grayish and sad looking. Couldāve been my stove heat or I left it too long. Flavor still decent though.
Yummy! I didn’t use chicken broth, just water. Still good! š
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 brothāmine felt a bit dry by the time the spinach was wilted. Iād probably increase to 1.5 cups or add a splash of water. Still edible, just not super saucy.
YUM!
Made this tonightāso 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.
Not bad, but what’s with the chicken broth? Isn’t this a pork recipe? Trying too hard.
Made this for my family and they loved it! The pork was so juicy! Will definitely make again.
This looks like a comforting, quick weeknight meal. I love that it all happens in one skilletāless cleanup is always a win. Iāll probably add a squeeze of lemon at the end for brightness.
Meh. My pork got burnt. I guess I skipped to read how long to cook it. Oops!
Don’t worry, it happens to the best of us! Just keep an eye on the time next time. š
This recipe is fantastic! The pork chops are so juicy and the spinach adds a nice flavor. Will make again!
My kids loved it! They usually don’t eat spinach but I told them it’s a magic green and they bought it! š
The technique is simple and the ingredients are normal pantry stuff. Onion + garlic + thyme is a classic combo. Would absolutely make again.
Totally agreeāonion + garlic + thyme really does make it taste āfinishedā even with simple pantry ingredients. The spinach simmer step sounds perfect too. Definitely going to try this again soon!
I don’t eat pork, would it work with chicken instead? Seems like it would taste good with it.
Delish! Everyone loved it! Gonna make it on repeat for sure.
Not gonna lie, I was skeptical about spinach in with pork, but wow. The broth helps it come out silky and not watery.
Made this for dinner last night. My kids loved it! I used frozen spinach tho, didn’t have fresh. Still turned out good.
Pretty solid! I followed it mostly, but I think 3-4 minutes per side was a bit short for my thick chops. I ended up extending the last step and it worked out.
Pretty basic recipe, thought it would be more flavor. Needs more spice.
I totally agree! A pinch of cayenne or some red pepper flakes would do wonders! š¶ļø
But like, itās pork and spinach. How much flavor you expecting? š
My spinach was watery at first, but I think I didnāt simmer hard enough. Next time Iāll reduce the broth more. Still, it tasted good even like that.
The flavor combo is kinda geniusāonion + garlic + thyme with spinach and broth. I used pork tenderloin instead of chops and it still worked. Will do again!
Love hearing that! Onion + garlic + thyme is such a solid base, and pork tenderloin is a great swap. Did you adjust the timing at all so it didnāt dry out?
Not gonna lie, I expected it to be blander. But the thyme + garlic really shows up, and the onion sauce ties it all together. Would eat again.
Made something similar once and it was sooo good. The spinach + broth combo is genius, like quick comfort food.
Yes!! The broth makes the spinach taste super rich without being heavy. Iāve made this style before and itās definitely āquick comfort foodā š
I tried something like this but mine came out kinda wateryā¦ maybe I used too much broth? Also, do you cover it while it sims or just leave it open?
Pork chop recipes r everywhere, this one’s just okay, not my favorite. Also too much oil, I think.
Nah, too many steps for just pork chops. I like simple recipes. Do you really need the spinach?
I thought this was pretty tasty! The oil helps keep the pork moist. Maybe give it another try? š
Iām skeptical about the timing: 5-7 minutes after returning the porkācould be fine, could be overcooked. Depends on chop thickness I guess.
Wow, this looks delicious! Can’t wait to try it for dinner tonight!
Thanks! It’s super easy to make and so tasty! Hope you enjoy it!
Nice and simple dinner. Even my kids at spinach! A miracle! š
Absolutely loved this recipe! The pork chops were so juicy and the spinach added a nice flavor. Will definitely make this again.
I skipped the thyme, didn’t have any. Wasn’t sure how it would taste, but it turned out fine!
I donāt eat pork that much, but Iād absolutely swap in chicken or turkey chops. The sauce base seems forgiving.
Solid recipe, but I had to cook the pork longer than 5-7 minutes after returning to the pan (my chops were thick). Next time Iāll sear and then simmer with a lid to speed it up. Flavor is great though.
I don’t like spinach, can I use kale instead? Or gonna be yucky?
I dunno, kale can be pretty tough, right? Spinach is way softer. Just don’t wanna ruin it!
Kale will be fine! Just make sure to chop it well. It tastes different but still good! š
This was absolutely delicious! The pork was so tender and the spinach adds such a nice flavor. Will definitely make again!
Made this tonightāso comforting. The paprika seasoning on the chops is perfect, and the spinach wilts into a nice garlicky sauce. I added a squeeze of lemon at the end and it brightened everything.
Not gonna lie, 3-4 min each side might be kinda short for pork chops unless theyāre thin. Iād prob check doneness next time (and maybe add more broth if the pan gets dry). Still, paprika + spinach sounds like a solid combo.
That sounds so good š I love when spinach turns into that garlicky āsauceā thing. Lemon at the end is a great call!
2 tbsp olive oil feels like a lot for just onions + garlic. I might cut it in half next time.
Iām not sure about using dried thyme hereāmine tasted a little dusty. Also, I think 1 cup broth wasnāt enough; the pan dried out before the spinach fully wilted. Maybe more liquid needed.
I followed the recipe but my pork came out dry. Maybe I overcooked it? Idk. Would try again tho.
I think it might be the chicken broth that made it dry? I dunno, but I love this recipe!
Overcooked for sure! Try cooking for less time next time! Maybe 3 mins on each side?
3-4 minutes each side?? That seems too fast for pork chops unless theyāre thin. I overcooked mine trying to āfix it,ā but still kinda tastyājust not cooked how I like.
Yeah 3-4 min/side only works if your pork chops are pretty thin. I usually go by thicknessāmine were thicker and needed longer, too.
What thickness were yours? I do 3-4 min each side for browning, but the ā5-7 minā after getting back in is the real cook time. If you cooked the whole thing less than that, that might explain it.
Looks easy. Would. Again. š
Right? It really is pretty straightforward. The spinach wilts fastājust donāt overcook it. š
Easy maybe, but 5-7 minutes on the chops after browning sounds like it could dry them out? Iād check temp instead of timing.
Not bad, but Iām skeptical about ā1 cup chicken brothā with 4 cups spinach. Seemed like not enough liquidāmy pan got a bit dry before everything wilted.
The ingredient list is refreshingly straightforward. Onion, garlic, spinach, brothāthis is basically my kind of cooking.
Yes! Love when itās simple but still flavorfulāonion + garlic with spinach is such a classic combo. Iām definitely trying this with my next pork chops.
Straightforward for sureā¦ but Iām a little unsure about the 5-7 minutes after browningāpork chops can be pretty thick. Might need a temp check, not just time. Still sounds tasty though.
Disagree, this was not even close to good. Didnāt make the pork right and the spinach was soggy. 1 star.
OMG this is the bestest! My family raved about it, thanks for sharing. š
Paprika on pork chops is always a good move. Iām giving it 4 stars because the ingredient list is simple and it doesnāt pretend to be complicated. I ate it straight from the skillet, no regrets.
Totally agreeāpaprika gives pork chops that nice color and flavor without making it feel fussy. Love the simple ingredient list too.
This is the best recipe ever! So easy and delicious. My family loved it!
I was skeptical about only using 1 cup chicken broth with so much spinach, but it worked! Next time I might add a squeeze of lemon though.
Not sure about ā2-3 minutesā for the pork after itās already browned. Depending on chop thickness, that might be a gamble. Could use a meat thermometer, but overall sounds solid.
Yeah, I also thought the timing felt a bit too casualā5-7 minutes after browning could be perfect for some chops and underdone for thick ones. A thermometer really helps here.
I usually donāt measure it like thatājust cut one open, lol. If itās still pink I give it more time. But your point about chop thickness is true.
Flavorās solid, but I wish there was a bit more sauce. Maybe more broth or some cream wouldāve made it richer.
Totally agreeāthereās flavor, but it ends up a little dry. I added an extra 1/2 cup broth and it helped a lot.
I followed it exactly but my pork came out kinda tough. Maybe I overcooked? Also, 2 tbsp oil seems like a lot for browning 4 chops in one skillet, it splattered like crazy.
Ugh, that sounds frustrating. Yeahāā3-4 min per sideā plus another 5-7 can easily push pork chops into dry/tough territory, depending on thickness. Next time try pulling them earlier and using a meat thermometer if you have one.
Not sure why thyme is dried and only 1 tspāmine always tastes weak when dried. Still, Iād try it.
I get what you meanādried thyme can taste kinda flat. But 1 tsp might be enough since itās cooking in broth with spinach. Iād maybe add a pinch more or use fresh if youāve got it.
Yum. The thyme + garlic combo is where itās at. Also, the skillet timing was pretty forgiving.
How do you get pork chops to stay moist? Mine always end up dry like desert. Help!
Not bad, but my pork came out a bit dry. Maybe I cooked them too long? Anyone else had this issue?
Really simple recipe! I didn’t have thyme so I used oregano instead. Still turned out great!
The steps are clear and it didnāt get too complicated. I used frozen spinach because thatās what I had and it worked, just needed a little extra broth. Tasty and healthy-ish!
Thanks! I love hearing it works with frozen spinachāadding a little extra broth makes total sense. š Iāll try that next time.
I dunno, seems like too much spinach for me. I’m not a fan of that stuff.
i followed it but my spinach turned kinda watery. maybe i used too much broth? still tasted good though.
Pork chops are hard to cook right, but this was easy peasy! No complaints here!
Glad to hear it worked for you! I always found pork chops tricky too. Might have to give this a try!
Easy? I dunno, pork can dry out real quick if you’re not careful! But, if it worked for you, maybe Iām just bad at it. š¤·āāļø
I like the paprika vibe with pork, but 3-4 minutes per side seems a little short for thick chops. Iād probably check internal temp.
The method is solid, but 3-4 minutes per side felt too fast for my pork chops. I was worried theyād be underdone, and I ended up extending the time. Still tasty though.
Made this tonightāsuper cozy. The paprika on the chops is perfect and the spinach wilts down nicely without getting weirdly watery. I did cook my pork a few minutes longer just to be safe, but overall spot on.
Not sure about cooking the pork for 5-7 minutes after simmering the spinachāsounds like it could dry out. Mine was a little tough, and Iām not the only one in my house who noticed.
I get what you meanā5-7 minutes after simmering spinach could definitely overcook thin chops. Iāve had better luck pulling them as soon as theyāre just done (about 145Ā°F). Maybe next time cover the skillet so it doesnāt dry out.
I love one-pan-ish meals. This was easy and the onion + garlic base tastes super comforting. Would add a squeeze of lemon next time for brightness.
Iām not sure about the lemon. The paprika already brings enough punch, and spinach gets wateryāadding acid might make it taste weird. Maybe just a pinch of lemon zest at the end?
Totally agreeāonion + garlic in one pan is basically comfort food magic. Iāve been doing the lemon idea too; it really wakes up the flavors.
The steps are clear. I used fresh thyme instead of dried and it still worked. 5-7 minutes after adding back the pork was key for me.
Pretty easy to make but my kids didn’t like the spinach ugh.
This is giving ānothing fancy but somehow delicious.ā I didnāt measure the salt/pepper exactly and it still came out okay. Iād serve with rice next time to soak up the sauce.
Yummy!! But why spinach? Makes my plate look green. š
I followed the recipe exactly, but my pork turned out tough. Maybe you should update the cooking times?
I get what you mean! Pork can be tricky. Maybe try cooking it a bit less or using a meat thermometer next time? It helps to not overcook.
Tried this tonight and it was super comforting. The spinach wilted perfectly in the broth and the paprika on the pork chops gave it great color. I cooked mine closer to 6 minutes after returning the chopsājuicy!
Tasty! I added some cheese on top, and it was really good. Will make it again.
Wow, the whole thing cooked together in one skilletāwhat more do you want? Minimal dishes, big flavor.
Looks good but wilted spinach? Yuck! I prefer my greens crispy. Maybe Iāll try at a BBQ…
I don’t know, man. Why do you gotta complicate things with thyme and broth? Just grill the pork and it’s all good.
But adding thyme and broth brings more flavor! Grilling is good, but this is a whole new level, trust me.
āPork and spinach medleyāā¦ sounds fancy but I donāt know lol. Mine came out kinda bland. I followed it exactly too. Maybe my paprika was weak.
Eh… not really my type. I prefer beef and this was just ok.
I get what you mean, but I really loved this recipe! The spinach adds a nice touch. Maybe give it another shot? You might be surprised!
Ok but whereās the measurement for how much spinach should shrink? lol. Also 5-7 minutes after returning pork might dry it out if theyāre thin. Still, Iād eat it.
I was skeptical at first, but it turned out great. I used fresh thyme instead of dried. Just as good.
I totally agree! Fresh herbs make such a difference. I love how this turned out too. Great recipe!
But why would you use fresh thyme? Dried is easier and doesnāt spoil as fast. Itās still a win, I guess.
spinach?? who wants that? I just ate the pork lol.
Lol, pork is way better than spinach! Who needs greens anyway?
Spinach is good for you! It pairs great with pork. #HealthyEating
It was okay but I felt like it needed more seasoning. Maybe my pork chops were bland? I added extra salt and pepper after returning them.
Not bad, but I think I prefer chicken over pork. It was a bit bland for my taste.
I get what you mean! Pork can be a bit hit or miss. Maybe try adding some spices next time to liven it up?
Not gonna lie, I was skeptical about cooking the pork chops that long after browning, but it worked. Spinach didnāt turn mushy, and the whole dish tasted well seasoned.
Pretty good, but I found it a bit too saltyāmaybe because I went heavy on the āsalt and pepper to taste.ā Next time Iāll season more lightly and reduce the broth a touch.
Totally makes senseāāto tasteā can be a trap if youāre heavy-handed. Next time try seasoning the broth/onion mix lightly first, then add at the end. Also, depending on your broth brand, it can already be salty.
I like the idea, but the flavor felt a little flat until I added more salt. Also, 2 tbsp olive oil seemed like a lot for my skillet. Once I adjusted, it got better.
I donāt get the whole āthyme + paprikaā thing, but I tried it. The flavor grew on me, not bad at all. Next time Iāll use less paprika though.
Not bad, but I think 3-4 minutes per side on the pork chops might be too short depending on thickness. Mine was a little underdone at first.
Good point! Mine were pretty thin so 3ā4 mins worked, but thicker chops probably need longer. Iāll start checking internal temp next time.
Yeah I kinda agreeāmine took way more than the 3-4 per side too. Maybe people are using thin cut chops? Either way, underdone pork is not the vibe.
Idk, it was kind of bland for me. Just didn’t hit the spot. 2 stars.
Pretty good! I cooked the chops a bit longer because mine were thicker, but the end result was juicy. Next time Iāll add a squeeze of lemon or a pinch of chili flakes for extra zing.
I followed it exactly and my spinach tasted kinda blandācould be my seasoning. Salt helped once I added a pinch more at the end.
Why not add mushrooms??
Simple and tasty. I followed it pretty much exactly, and the onions smelled amazing while cooking. Would definitely cook againānext time Iāll try adding a squeeze of lemon at the end.
Quick question: do I really have to use chicken broth? I used beef broth and my whole kitchen smelled like a stew. Still edible.
My family loved it. I served it with mashed potatoes becauseā¦ well, why not. The paprika smell when it browns the pork is amazing.
My spinach turned kinda dark and I panicked. Maybe I cooked too long when I added the brothāstill tasted fine, just looked less pretty.
This recipe is a game changer! The pork chops were so juicy!
Made this tonight and it was actually restaurant-level. The spinach wilted perfectly and the paprika gave the pork a nice color. Iāll definitely repeat.
I tried it, but mine came out a little too salty (maybe I went heavy on the salt and pepper). Still tasty thoughānext time Iāll hold back and cook the pork a bit shorter.
Yes!! Totally agreeāspinach that doesnāt turn into sad mush is the whole win here. I love the paprika color on the pork too.
I made it tonight and it came out really tasty. The spinach wilted perfectly and the paprika gave the pork a nice color. Only thing: I had to cook a few extra minutes for my chops to be fully done.
I donāt knowā¦ 2-3 minutes to wilt 4 cups spinach seems too short unless youāre using a ton of water already. I had to cook it longer, but maybe thatās just my pan.
Made this tonight and it was such a comforting combo. The spinach wilts perfectly in the broth and the paprika really punches through. Mine needed like 1-2 extra minutes for thicker chops, but overall nailed it.
Comforting, sure, but 5-7 minutes after searing always feels long for chops? I usually check temp instead of cooking timeā¦ still, spinach + broth is a nice combo.
So glad it worked for you! I always forget pork chops varyāadding 1-2 extra minutes makes total sense. The paprika definitely does the heavy lifting š
This was bland for me. I added extra paprika and a pinch of chili flakes and it finally tasted right. Would probably add garlic powder too next time.
The instructions are easy, but I wish it said what thickness the pork chops should be. Mine were thick and the 5-7 minutes might not be enough. Tasted great once cooked through.
Yeah I agreeāmine were thin and the 5-7 min felt too long. Next time Iām cooking based on doneness, not the clock. Maybe add āuntil 145Ā°Fā in the steps?
Good point! Pork chop thickness makes a huge difference. I usually aim for about 1-inch thick and go closer to 5-6 min after returning them, but always with an internal temp (145Ā°F).
Does anyone else think pork and spinach is weird combo? I mean, who thought of this?
I actually think it’s a pretty classic combo! Pork and greens go together well. Ever tried it? You might be surprised!
Weird? Nah, it makes sense! Meat and veggies are a thing. Just like peanut butter and jelly! š¤·āāļø
I tried this and the pork ended up dry. Maybe I left it too long? Not sure if I will attempt again.
I tried to follow it exactly, but my garlic burned a little. Maybe medium heat wasnāt enough? The spinach tasted fine thoughānext time Iāll watch it more.
Yeah, garlic burns fastāmedium heat + garlic maybe needs less time or you add it a bit later. Glad the spinach turned out though!
Iām not sure about cooking spinach only 2-3 minutesāmine stayed a little too bright/firm. Maybe I didnāt simmer long enough, but flavor was still good.
Looks good! How do you think it would taste with some mushrooms too?
This recipe is a lifesaver! The flavors are amazing! I added some lemon juice and it took it to the next level. 5 stars!
5-7 minutes on the return step is kinda vague. I donāt trust that time because pork thickness varies so much. Still, it was tasty.
This came out super savoryāloved the paprika with the pork. The spinach wilted perfectly in the broth. Iād make it again for sure!
Yes!! The paprika really does something special with pork. Glad the spinach wilted just right tooāthis is exactly how it should taste.
Tasty, but I think 3-4 minutes per side was a bit short for my chops (thicker cut). I ended up simmering longer and it turned out great though.
Totally agreeāthicker chops almost always need more time. Iām glad your extra simmering saved it!
Hmm 3-4 min per side sounds risky to me. Maybe theyāre thin chops? 5-7 min after should cook through thoughādid you cover the pan?
I liked it, but it was a little too salty for my taste. Maybe my pork chops were pre-seasoned? Also I used frozen spinach and it released a lot of waterāstill good though.
Frozen spinach can definitely dump water and make the whole dish taste a bit off. I usually thaw it and squeeze it dry before adding. Also, if your broth is salty, that could add up fast.
Glad you still enjoyed it! The salt might be coming from the pork itselfāespecially if they were āpre-seasonedā already like you said. Next time Iād start with less salt (or season only after tasting).
Looks easy. Waitādid they mean 4 cups spinach is raw? I used frozen and it turned watery š but okay overall.
I think frozen is fine though? Iāve never squeezed mine and it still workedā¦ maybe your skillet heat was too low? š Stillāsounds like you got it mostly right!
Yeah, they really mean fresh spinachā4 cups is typically measured after chopping. If you used frozen, it can dump a lot of water. Next time thaw + squeeze it dry first and add it a minute or two later.
Eh. Paprika flavor was fine, but the spinach broth situation felt kinda bland. I added more thyme and garlic after tasting, and then it got way better.
Totally agreeāspinach + broth can taste kinda flat if you donāt build more flavor. Good call adding thyme and extra garlic!
Iām not sureāmine always comes out good, maybe you needed more salt? Paprika usually has enough taste for meā¦ but adding garlic after tasting is probably smart too.
I cooked it exactly and honestly it came out perfect. Pork was tender, spinach wilted nicely, and the broth made a light sauce.
Good weeknight meal idea. My onions took a bit longer than 2-3 minutes because the pan wasnāt hot enough, but it still tasted great.
Totally agreeāonions always need the heat to be on point. Glad it still came out great though!
Made this tonightāso simple but super flavorful. The paprika on the pork really pops, and the spinach wilted perfectly in that broth. Would definitely make again.
This sounds like a solid weeknight mealāsimple ingredients, and the spinach simmering makes it feel healthy without being bland.
Pretty tasty, but I think 3-4 minutes per side was a bit short for my chops. I had to add a few extra minutes before they were fully cooked. Still, the onion-garlic-spinach combo is a win.
Totally get what you meanā3-4 minutes can be quick depending on chop thickness. I usually add a couple minutes and check the internal temp. Glad the onion-garlic-spinach combo hit anyway!
Idk, mine cooked perfect with 3-4 per side š maybe your chops were thicker or the pan wasnāt hot enough. I also cover them for a min at the end.