Pork Fillets With Creamed Spinach

Name: Pork Fillets With Creamed Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: European
Ingredients: 2 x 250g pork fillets, trimmed; 1 tablespoon cracked black pepper; 1 tablespoon olive oil; 20 g butter; 2 cloves garlic, crushed; 2 x 250g packets frozen spinach, thawed; 1 tablespoon finely grated lemon rind; 2 tablespoons chopped dill leaves; 1 cup single (pouring) cream

Recipe GLPR96bb32468f2b6e

European

Main Course

35 min

325 cal

Servings: 8

Stovetop

SNAP eligible

Tender, pan-seared pork fillets served alongside a luxurious spinach cream sauce enriched with fresh dill and bright lemon zest. A sophisticated main course that comes together quickly with minimal ingredients and maximum flavor.

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Ingredients

2 x 250g pork fillets, trimmed

1 tablespoon cracked black pepper

1 tablespoon olive oil

20 g butter

2 cloves garlic, crushed

2 x 250g packets frozen spinach, thawed

1 tablespoon finely grated lemon rind

2 tablespoons chopped dill leaves

1 cup single (pouring) cream

Directions

Pat the pork fillets dry with paper towels. Rub both sides generously with cracked black pepper, pressing gently so it adheres to the meat.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork fillets in the pan and sear for 6–7 minutes on the first side without moving them, until a golden crust forms.
Flip the fillets and cook for another 6–7 minutes until the internal temperature reaches 145°F. Transfer the cooked pork to a warm plate and tent loosely with foil.
In the same skillet, melt butter over medium heat. Add the crushed garlic and stir for about 30 seconds until fragrant, being careful not to burn it.
Add the thawed spinach to the skillet, breaking it up with a wooden spoon. Cook for 2 minutes, stirring occasionally to combine with the butter and garlic.
Reduce heat to medium-low and slowly pour in the cream, stirring gently until well combined and the spinach is coated evenly.
Stir in the lemon rind and dill leaves, mixing thoroughly. Simmer for 2 minutes just to warm through and meld the flavors.
Divide the creamed spinach among serving plates and top each portion with one pork fillet. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at any Charlotte chain without a special trip. The real prep and cook time is closer to 45 minutes once you account for browning pork fillets, wilting fresh spinach, and making the sauce, though the stated 35 minutes ignores spinach prep. Cost per serving lands around $3–4 for the protein and cream base, making it a mid-range weeknight dinner. This dish works well for a family of eight but demands active attention during the sauce phase, and leftovers reheat acceptably though the spinach texture softens considerably on a second day.