Pork chops with Spinach salad

I’ve never been a big fan of pork chops.  When I was young I found them to be dry as leather.  If I could get away without my mom noticing that I didn’t take one for dinner, it was a good night. I didn’t have my first good pork chop until the day my husband cooked one. It was then that I realized pork chops were good if they were not overcooked and especially when paired with a tasty side.

The spinach salad in this recipe is the perfect pairing for the pork. It is tossed with a warm honey-mustard dressing, that is made using the tasty bits of pork left in the pan after they are cooked. The salad is also topped with a pickled shallot garnish, which is delicious. (Yes, I am one of those strange people that love pickles, especially sweet pickle. I will even drink the pickle juice right out of the jar.)


My family found this very tasty and I thought it was a nice way to easily compliment a pork chop.

It was simple and quick!  I marinated the shallots the day before and then all I had to do for dinner was make the honey-mustard dressing, fry up the chops, add the honey-mustard dressing to the pan and reduce, pour the dressing over the spinach and serve!

garnish dressing chops  spinach  dinner

You will find that both the honey-mustard dressing and the shallots use honey!

Pork chops with Spinach salad


  • 4 bone-in pork rib chops (about 12 ounces each)
  • 1 medium shallot, thinly sliced into rings
  • 1 bunch mustard greens, tough stems trimmed
  • 1/4 c plus 2 tablespoons white wine vinegar
  • 4 t honey
  • 1 T whole grain Dijon mustard
  • 2 t mustard seeds
  • Freshly ground black pepper
  • 1/2 t kosher salt, plus more
  • 3 T olive oil, plus more for drizzling


1.Shallot garnish:

  • Slice shallot into rings
  • Place shallot and 2t mustard seeds in a small bowl or heatproof jar.
  • Bring the following items to boil in a small sauce pan, stirring to dissolve sugar and salt
      1. 2 t honey
      2. 1/4 c vinegar
      3. 1/2 t salt
      4. 2 T water
    • Pour over shallot and mustard seeds
    • Set aside.

2. Pork chop prep:

  • Season with salt and pepper.

3. Honey-Mustard dressing prep: Mix together in small bowl

  • 1 T Mustard
  • 2 t Honey
  • 2 T vinegar
  • 1 T water

4. Spinach prep:

  • Wash spinach and remove tough stems
  • Spin dry
  • Place into serving bowl

Let’s get cooking:

  1. Heat 3 tablespoons oil in a large skillet over medium-high.
  2. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side.
  3. Transfer pork chops to a warm plate
  4. Reduce heat to medium-low and add Honey-Mustard dressing to skillet.
  5. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute.
  6. Season with salt and pepper.
  7. Remove pan sauce from heat.

Toss salad with dressing

  1. Season with salt and pepper.
  2. Drizzle warm Honey-Mustard sauce over greens
  3. Toss to coat

Serve shallot garnish

  1. Drain liquid, keeping shallots and mustard seeds
  2. Place into small bowl for serving

Call everyone to dinner and serve

  1. Serve pork chops with greens topped with Shallot garnish drizzled with more oil

You can find the original recipe here,  at the following location.  From the original, I replaced the sugar in the shallot garnish with honey and used spinach instead of Mustard greens.

If you give this a try, let me know what you think.

~ May all your wandering take you to many wonderful places.






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