Pork Chops with Cider and Wilted Spinach











Discover how to create a comforting pork dinner with a twist! This Succulent Pork Chops with Cider and Wilted Spinach recipe marries the savory richness of pork with the subtle tartness of cider and the nutritious charm of spinach. A perfect dish for an elegant supper or a cozy weekend meal.


Step 1: Preparing the Pork Chops

Start by trimming any visible fat from your pork chops to ensure you're left with only the succulent, tender meat. Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Once hot, add the pork chops, searing them for approximately 3 minutes on each side until they're beautifully browned. This process not only adds flavor but also creates a visually appealing crust. Once browned, remove the pork chops from the skillet and set them aside. We'll be returning to these shortly, so keep them nearby!
Pro Tip: Pat the pork chops dry before cooking to achieve the best sear.

Step 2: Cooking the Onion

In the same skillet, add a thinly sliced medium onion. Cook this over medium heat for about 5 minutes, stirring occasionally, until the onion is soft and caramelized. The natural sugars in the onion will begin to release, transforming the slices into a wonderfully sweet and savory component that will add depth to your sauce. This step infuses the base of your dish with a layer of rich, complex flavors that will underpin the succulent pork chops.
Pro Tip: Low and slow cooking is the secret to perfectly caramelized onions.

Step 3: Creating the Cider Sauce

Deglaze the skillet by adding 1 cup of cider, stirring to lift any browned bits from the bottom of the pan. These bits are packed with flavor! Allow the cider to come to a gentle boil and reduce slightly, intensifying the taste. Then, stir in 1/2 cup of heavy cream and 2 tablespoons of Dijon mustard, blending the mixture well. The cream will begin to thicken the sauce, creating a luscious, velvety texture, while the mustard adds a piquant contrast that's utterly irresistible. Bring the sauce back to a simmer before proceeding to the next step.
Pro Tip: Adjust the sauce thickness by simmering for a few minutes longer if desired.

Step 4: Finishing the Pork Chops

Return the pork chops to the skillet, nestling them into the simmering sauce. Season with salt and pepper to your liking. Let the pork chops cook for another 8-10 minutes, or until they're cooked through to your preference. The gradual cooking process allows the pork chops to soak up the flavors of the cider sauce, becoming even more tender and juicy. The infusion of the sauce's creamy, tangy essence elevates the pork chops to a new level of deliciousness.
Pro Tip: Use a thermometer to ensure pork chops reach the safe internal temperature of 145°F.

Step 5: Preparing the Spinach

While your pork chops are bathing in the cider goodness, it's time to prepare your spinach. In a large pan, melt 1 tablespoon of butter over medium heat. Add 4 cups of spinach, seasoning with a touch of salt and pepper. The spinach will start to wilt quickly, transforming into a tender, vibrant green side that perfectly complements the rich, savory flavors of our main dish. Remember, spinach reduces significantly in volume, so don't be alarmed by the initial quantity. The result is a beautifully wilted spinach that's full of flavor and packed with nutrients.
Pro Tip: Adding a splash of water can help speed up the wilting process for the spinach.

Step 6: Serving the Dish

To serve, arrange the succulent pork chops on a plate and generously ladle the creamy cider sauce over them. Add a hearty helping of the wilted spinach to the side, creating a visually stunning and deliciously balanced plate. The contrast of textures and flavors between the tender pork, the creamy sauce, and the fresh spinach makes for a dining experience that's sure to impress. Whether you're hosting a dinner party or simply treating your family to a special meal, this dish promises satisfaction with every bite.
Pro Tip: Garnish with fresh herbs for an extra touch of elegance and flavor.