Smothered Pork Chops with Spinach Spaghetti
Smothered Pork Chops with Spinach Spaghetti makes for a complete meal! Pan fried pork chops, onions, garlic, spinach, and spaghetti with a creamy sauce, what's not to love?
- 2 pork chops boneless
- 1/2 cup flour
- 1 teaspoon garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 1/2 teaspoon parsley
- 1-2 tablespoons oil
- 8 oz spaghetti
- 1 cup spinach frozen
- 1 large onion sliced
- 3 cloves garlic minced
- 1/2 cup chicken broth low sodium
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup parmesan cheese grated
- 1 cup milk whole
- 1/2 cup pasta water if needed
- 1/2-1 teaspoon pepper freshly cracked
Mix together the flour, garlic, paprika, salt, pepper, and parsley.
Boil water for pasta.
Thinly slice the pork chops so you have a total of 4 pork chops, or instead of using 2 pork chops you can buy 4 thin sliced pork chops.
Coat the pork chops in the flour mixture.
Heat oil in a frying pan and once hot add in the pork chops. Cook pork chops on both sides until browned, about 6-8 minutes depending on the thickness.
Cook the spaghetti and remove. Then cook the spinach in the pasta water, cook pasta until slightly al-dente.
Remove the pork chops from the pan and add in the onions, garlic, and a little of the chicken broth to deglaze. (scrape up the cooked bits from pork chops)
Mix the butter and flour into the pan to create a roux.
Slowly whisk in the remaining chicken broth, milk, parmesan cheese, and then add the pork chops back into the pan.
When the pork chops are fully cooked add the spaghetti into the pan with the pork chops and toss in the sauce, add in some pasta water if needed.
Calories: 512kcal | Carbohydrates: 64g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 596mg | Potassium: 604mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 7.8mg | Calcium: 182mg | Iron: 2.3mg