Dijon-Style Pork Chops w/ Sauteed Spinach

I love pork, all kinds and varieties.  However, when I’m trying to keep it on the lean side I depend on pork tenderloin or the lean, boneless pork chop.  This recipe originally called for country-style mustard but all I had was Dijon-style mustard and wouldn’t cook it any other way in the future.  Enjoy!


5 oz. Center-cut lean, boneless pork chop         2 tbsp Water
1 tsp. Lemon pepper                                          2 cups Fresh spinach leaves
2 tbsp Shallot, chopped                                      4 Cherry tomatoes
1 tbsp Dijon-style mustard                                  2 tbsp Parmesan cheese, grated
2 tbsp Chicken broth                                          Salt to taste
Nonstick cooking spray


  1. Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through.  Remove chop from pan.
  2. In the same pan, saute the shallots for about 2 minutes.  Then add mustard, chicken stock, and water and reduce until thick–should coat the back of a spoon.  Top pork with the sauce.
  3. In the same pan, saute spinach and tomatoes until the spinach is wilted.  Top spinach and tomatoes with grated Parmesan cheese.

*This recipe is intended for one serving, however, I doubled all the ingredient measurements above for two people.  And yes, four cups of spinach looks like a lot, but it will shrink considerably when you cook it.

Chalean Extreme Fat Burning Food Guide, adapted by Tasty Evolution.
Calories – 382 | Fat Total – 14g | Carbs – 19g | Fiber – 9.5g | Protein 49g


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