Tuscan-Style Garlic and Herb Pork Chops


pork chop

Happy Halloween!

I’ve never been a fan of the occasion but I certainly respect and admire those that are, especially the ones that go all out and come up with the most crazy and fascinating costumes. For example, I saw a giant domo (if you don’t know what this is, feel free to google it) today when I drove out of my garage and I almost ran into the sidewalk (fear? laughter? amazement?). The surprises of halloween.

Tonight I made a quick and delicious 15-minute Tuscan-Style Garlic and Herb Pork Chops with sautéed garlic spinach for a carb-less dinner.

Tuscan-Style Garlic and Herb Pork Chops


  • olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced sage leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely chopped rosemary
  • 1 garlic clove, minced
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • salt and freshly cracked pepper
  • 2 teaspoons of sesame oil
  • 1 bunch of spinach, stems removed and washed thoroughly
  • 3 garlic cloves, sliced


  1. Heat a large skillet over high heat until oil is almost smoking. Make sure there is enough oil to cover the skillet.
  2. Combine 2 teaspoons of oil, parsley, sage, balsamic vinegar, rosemary and garlic in a small bowl.
  3. Season pork chops generously with salt and pepper on both sides and add pork chops to skillet. Do not move once they are in the pan. Cook chops for 5 minutes. Flip; and continue to cook for 3 minutes. Remove from heat.
  4. Heat sesame oil in another pan over medium heat until oil is hot. Add sliced garlic cloves for 1 minute. Add spinach. Season with salt and pepper. Cover and cook for 3 minutes. Make sure the spinach is wilted.
  5. Serve pork chops with herb mixture and sautéed spinach on the side.

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