- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1346
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 91 g
- Cholesterol
- 372 mg
- Sodium
- 1965 mg
This is a versatile recipe, so you can switch up ingredients according to what’s in your fridge and pantry. You could use chicken instead of pork, wine instead of cider and any combo of herbs you have on hand. All options are delicious, but the thin breakfast chops make this recipe super-fast.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1346
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 91 g
- Cholesterol
- 372 mg
- Sodium
- 1965 mg
Ingredients
Directions
- Sprinkle the breakfast pork chops with salt and pepper. Combine the flour and BBQ rub in a shallow dish.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Dredge the pork chops in the flour mixture, then add them to the skillet. Cook the first side until well browned, 2 minutes. Flip and brown the other side, an additional 2 minutes. Remove from the skillet and set aside.
- Add the remaining 2 tablespoons butter to the skillet with the potatoes, cut sides down. Scatter the onions, garlic and rosemary over the skillet and cook, undisturbed, until the potatoes are deep golden, 2 to 4 minutes. Shake the skillet, releasing the potatoes, then stir. Deglaze the skillet with the apple cider, scraping the skillet. Add the chicken stock and balsamic glaze and bring to a boil. Cook until the sauce has reduced by about half and the potatoes are tender, 3 to 4 minutes.
- Remove from the heat and stir in the spinach and cream. Taste and adjust the seasoning as needed. Add the pork chops back to the skillet, then garnish with the parsley and serve.
