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Saucy Pork Chops with Spinach and Tomatoes https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-sauce-epinards-tomates-10543.jpg PT10M PT15M PT25M
Heat oil in large nonstick skillet over medium-high heat.Cook pork chops 5 minutes per side until cooked through.Transfer to plate.Reduce the heat to medium.Add tomatoes and garlic to pan; cook, stirring, for 2 minutes.Stir in soup, water, vinegar, lemon juice and Worcestershire sauce; cook, stirring constantly, until boiling.Add spinach to pan; reduce heat, cover and simmer 2 minutes until spinach is wilted.Stir wilted spinach into sauce.Return pork to pan; cover with sauce.Sprinkle with basil.
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2 Tbsp. (30 mL) canola oil or olive oil 1 1/2 lb (681 g) boneless pork chops (about 6) 2 cups (500 mL) grape tomatoes, halved 3 cloves garlic, minced 284 mL Campbell's condensed no salt added cream of chicken soup 2 Tbsp. (30 mL) water 1 Tbsp. (15 mL) balsamic vinegar 1 Tbsp. (15 mL) lemon juice 1/2 tsp. (3 mL) Worcestershire sauce 6 cups (1 1/2 L) baby spinach 3 Tbsp. (45 mL) chopped fresh basil leaves
Saucy Pork Chops with Spinach and Tomatoes

Saucy Pork Chops with Spinach and Tomatoes

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6
portions
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    canola oil or olive oil
  • 1 1/2 lb
    (681 g)
    boneless pork chops (about 6)
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    $6.00 ea.

    440 g, SELECTED VARIETIES


    IRRESISTIBLES PORK BACK RIBS

    IRRESISTIBLES PORK BACK RIBS

    $7.99 ea.

    FULLY COOKED, FROZEN, 680 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    grape tomatoes, halved
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    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g PRODUCT OF MEXICO


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg


  • 3
    cloves garlic, minced
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    PEELED GARLIC

    PEELED GARLIC

    $5.99 ea.

    170 G PRODUCT OF ONTARIO


  • 284 mL
    Campbell's condensed no salt added cream of chicken soup
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    IMAGINE READY TO SERVE SOUP

    IMAGINE READY TO SERVE SOUP

    $3.99 ea.

    500 ml - 1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    water
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  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1/2 tsp.
    (3 mL)
    Worcestershire sauce
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    FRENCH'S KETCHUP OR FRANK'S REDHOT SAUCE

    FRENCH'S KETCHUP OR FRANK'S REDHOT SAUCE

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 3.79 EA.


  • 6 cups
    (1 1/2 L)
    baby spinach
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    ORGANIC ATTITUDE SALADS

    ORGANIC ATTITUDE SALADS

    $6.99 ea.

    283 g PRODUCT OF U.S.A. SELECTED VARIETIES


    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 3 Tbsp.
    (45 mL)
    chopped fresh basil leaves
Imprimer ma sélection

Preparation

Heat oil in large nonstick skillet over medium-high heat.

Cook pork chops 5 minutes per side until cooked through.

Transfer to plate.

Reduce the heat to medium.

Add tomatoes and garlic to pan; cook, stirring, for 2 minutes.

Stir in soup, water, vinegar, lemon juice and Worcestershire sauce; cook, stirring constantly, until boiling.

Add spinach to pan; reduce heat, cover and simmer 2 minutes until spinach is wilted.

Stir wilted spinach into sauce.

Return pork to pan; cover with sauce.

Sprinkle with basil.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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