Serve this Creamy, Cheesy Spinach with Pork Chops when you're short on time, but want everyone to clean up their dinner plate. Nobody will complain about eating their veggies.
Course Dinner, Lunch
Cuisine keto, lchf
Keyword cheese, keto, spinach
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Clara Gonzalez
2 tbsp butter(34 g)
1medium white oniondiced (95 g)
1red bell pepperdiced (150 g)
10ozfrozen chopped spinach(283 g)
1/4cupheavy cream(60 ml)
1/4cupcream cheese(53 g)
1tspsaltor to taste
1/2tsppepperor to taste
1/4cupqueso cremita (or blanco)crumbled (33 g)
3tbspoil for frying(45 ml)
4smoked pork chops(800 g)
Cooking the onion and pepper: In a large pan heat the butter over medium-low heat, stir in the onion and bell pepper and cook stirring until the onion starts to become translucent.
Cooking the spinach: Squeeze the spinach to eliminate excess liquid and add the spinach to the pan. Cook stirring until the spinach is heated through. Add the cream and cream cheese and stir. Lower heat and simmer until the mixture is creamy but there is no excess liquid. Season with salt and pepper to taste. Remove from the heat. Sprinkle with the queso cremita.
Making the pork chops: While the spinach is simmering, heat the oil in a large pan over medium-high heat. Fry the pork chops until they are golden brown, rotating to cook both sides equally.
Serving: Serve chops with the spinach on the side while still hot. Smoked pork chops are usually already salted, season with salt and pepper if you find it necessary (I never need extra salt).
Queso cremita, as we know it in the D.R. is known as queso blanco in most of the Hispanic world. If you can't find queso cremita (or blanco) you can substitute with a mild feta.Yes, it can be made with fresh spinach, you just need to play a bit with the cooking time, but it only adds a couple of minutes.