french

Pork Chops with Prune Armagnac Pan Sauce and Sauteed Spinach

Name: Pork Chops with Prune Armagnac Pan Sauce and Sauteed Spinach
Yield: 1 serving
Cuisine: french
Ingredients: 154 g pork chop, bone-in; 38 g prunes, pitted; 14 g Armagnac or brandy; 105 g chicken stock, low sodium; 21 g shallot, minced; 2 g fresh thyme; 8 g butter; 7 g olive oil; 112 g spinach; 1 g black pepper

This simmered dish pairs pork chop, bone-in with prunes, pitted, Armagnac or brandy and spinach. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

34 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

154g pork chop, bone-in 373 kcal
38g prunes, pitted 91 kcal
14g Armagnac or brandy 11 kcal
105g chicken stock, low sodium 6 kcal
21g shallot, minced 15 kcal
2g fresh thyme 2 kcal
8g butter 57 kcal
7g olive oil 62 kcal
112g spinach 26 kcal
0.7 tsp (1g) black pepper 3 kcal

Cooking instructions

pork chopblack pepper
Pat the pork chop dry and season with salt and black pepper.
pork chopolive oil
Heat olive oil in a skillet over medium-high heat. Sear the pork chop 3 to 4 minutes per side, then reduce heat to medium and cook until just done (145F/63C), 3 to 6 minutes more depending on thickness. Transfer to a plate to rest.
prunesArmagnac or brandychicken stockshallotfresh thyme
In the same pan, add shallot and cook 1 minute. Add prunes and thyme, then pour in stock and Armagnac (or brandy). Simmer until slightly syrupy, 3 to 4 minutes.
pork chopbutter
Stir in butter to finish the sauce. Return pork (and any juices) to the pan briefly to coat.
pork chopprunesspinach
In a second skillet, saute spinach with a splash of water and a pinch of salt just until wilted, 1 to 2 minutes. Serve pork with prune sauce and spinach.