Pork And Spinach Over Pasta Food

CREAMY SPINACH MUSHROOM PORK CHOPS

Steps:

• Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
• In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
• Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
• Sprinkle the flour in and cook for about a minute, stirring nearly constantly.
• Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.
• Stir in the cream.
• Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it.
• Add in the spinach (I just lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately.

PORK TENDERLOIN MEDALLIONS WITH CREAMY GARLIC SPINACH SAUCE & PASTA

Steps:

• With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.
• Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.
• In a large skillet, over high heat, add 2 Tablespoons Olive Oil.
• When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.
• Begin preparing your al dente pasta.
• Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.
• Reduce the heat to medium.
• Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.
• Add 2 Cups of Mushrooms. Cook until tender.
• Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.
• Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.
• Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.
• Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.
• Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.
• Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.
• Garnish with additional Parmesan Cheese.
• Serve Immediately.

PORK AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

SPINACH-PORK STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and squeeze dry; chop the spinach. , In a bowl, combine the pork, spinach, egg, 1 tablespoon Parmesan cheese, cream, garlic, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/4 cup spaghetti sauce in an ungreased 1-qt. baking dish. , Place stuffed shells in dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400° for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.

AU GRATIN SPINACH 'N' PORK

Steps:

• In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain., In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon zest, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon., Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted.

SAUTEED PORK CHOPS WITH GARLIC SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

PORK- SPINACH PASTA TOSS

Steps:

• Boil pasta.
• Heat 2 Tbs of vinaigrette, add pork and brown.
• Add broth and remaining vinaigrette.
• Add onions, cook until glossy.
• Add spinach, cover to wilt.
• Add tomatoes, cook until warmed.
• Drain and toss in pasta, add 1/2 cup cheese and mix lightly.
• Plate adding remaining cheese and serve.

PORK WITH SPINACH STIR FRY

Steps:

• Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
• Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
• Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
• Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.