Pan-Fried Pork Chops with Smashed Potatoes & Spinach Salad
olive oil, divided
yellow-fleshed potatoes or ½ package mini potatoes, pricked on all sides with a fork
salt and pepper each
boneless pork chops or pork tenderloin medallions (approx. 3 oz/90 g each)
cherry or grape tomatoes, halved
Preheat oven to 450°F (230°C). Pour 2 tbsp (30 mL) of the olive oil into a small ovenproof dish or roasting pan; set aside.
Cook the potatoes in the microwave on HIGH until soft enough to crush, and steaming and sputtering from prick marks, about 3-5 min. Using tongs or oven mitts, transfer potatoes to prepared roasting pan. Using the bottom of a bowl or mug, press potatoes until flattened. Add a pat of butter to the top of each potato (very small pats if using mini potatoes), and season with salt and pepper to taste. Roast in preheated oven until golden and crispy at edges, 10 to 12 min.
Meanwhile, using 1 tbsp (15 mL) of the oil, brush pork on both sides with oil. Sprinkle pork with garlic powder, salt and pepper. In a large skillet over medium-high heat, cook the pork until a meat thermometer inserted in the centre reaches 140°F (60°C), about 4 min. per side.
In a large bowl, toss spinach with vinegar and remaining 1 tbsp (15 mL) oil. Divide spinach mixture among four plates; top with pork, potatoes and cherry tomatoes.
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