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Pork chops with mushroom spinach cream sauce

Pork chops with mushroom spinach cream sauce

Preparation time:
45 min
Difficulty level:

Nutritional values:

14 g
63 g
33 g


ButterButter 1 Teaspoon
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 50 g
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 50 g
Pork chop, loin (lean, organic quality)Pork chop, loin (lean, organic quality) 250 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 125 g
Bee honey, honeyBee honey, honey ⅞ Teaspoon


Step 1:
Sort spinach, wash and shake dry. Peel the onion and cut into wedges. Mushrooms clean, clean and cut into quarters. Thyme wash, shake dry and strip off the leaves.
Step 2:
Preheat oven to 200 degrees (convection). Wash the meat, pat dry and season with salt. Then heat the clarified butter in a large frying pan and fry the chop in it for about 2 minutes on each side over a high heat. Remove and place on a baking tray.
Step 3:
Add honey and 2 tablespoons of water to the pan and dissolve the roast. Then brush the meat with it. Season with pepper and cook in hot oven for about 8 minutes.
Step 4:
Heat 1 tablespoon clarified butter in the pan. Sauté mushrooms and onions in it for about 5 minutes and season with salt. Deglaze with cream, bring to the boil and simmer at reduced heat for about 8 minutes. Add spinach and stir to combine. Season to taste with salt, pepper, nutmeg and thyme.
Step 5:
Arrange the meat and vegetables and sprinkle with the remaining thyme.

Macronutrient distribution:

The recipe Pork chops with mushroom spinach cream sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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