Spiced Pork Chop and Bacon-Mushroom Greens
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 27 min
- Cost
- $16.40
- Nutrition
- 480 cal · 44g protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: the plain protein, sauce on the side
Spiced Pork Chop and Bacon-Mushroom Greens is a weeknight dinner that serves 4 and is on the table in about 37 minutes, for around $16 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¾ lb boneless pork chops
- 6 slices bacon
- 1 bunch kale
- 8 oz mushrooms
- 4 cloves garlic
- 1 tsp paprika
- ½ tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Steps
- Cook bacon in a large skillet over medium heat until crispy, about 7 minutes; crumble and set aside, leaving 2 tablespoons bacon fat in the pan.
- Mix paprika and cumin with salt and pepper, then coat both sides of pork chops; cook in the bacon fat over medium-high heat 6–7 minutes per side until golden and internal temperature reaches 145°F, then transfer to a plate and rest 3 minutes.
- Meanwhile, remove kale stems and tear leaves into bite-sized pieces, slice mushrooms, and mince garlic.
- Add 1 tablespoon oil to the same skillet, sauté garlic and mushrooms over medium heat for 4 minutes, then add kale and cooked bacon, stirring until kale wilts, about 2 minutes.
- Divide greens among four plates and top each with one pork chop.
- Make ahead: tear the kale, slice the mushrooms and mince the garlic up to a day ahead and store them in the fridge.
- Picky eaters can have the pork chop plain, with the greens on the side or left off.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 8 g
- Fiber
- 2 g
- Sugar
- 1 g
- Fat
- 28 g
- Saturated fat
- 9 g
- Sodium
- 810 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop