Servings: 4

3 Tablespoons whole wheat flour
1/2  teaspoon salt
1/4 teaspoon cajun seasoning (like Tony Chachere's) or 1/8 teaspoon ground red pepper
1/4 teaspoon ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 Tablespoon olive oil
1/2 cup fat free reduced sodium chicken broth
2  teaspoons lemon juice
1/4 teaspoon lemon zest
1  tablespoon minced garlic
4 cups fresh spinach

Combine first 4 ingredients in a shallow dish and mix with fork until well incorporated. Dredge pork in flour mixture. Sprinkle any leftover
flour mixture on the pork chops and press in.

Heat the oil in a large skillet over medium heat. Add the pork chops, and cook 3 minutes on each side or until still just ever so slightly
light pink in center. Remove from pan. Stir in broth and lemon zest and lemon juice, scraping pan to loosen browned bits; cook 1 minute.
Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or just until the spinach starts to wilt. Serve immediately with pork.
Cooking Tips: It is important that you have the table set and any other side dish ready to go. The spinach should be just barely
wilted and it literally takes like one minute.  The dish needs to be served immediately since the spinach cools quite quickly. If you don't
have a lemon zester, you can use the smallest holes on a box grater. Just make sure you don't zest the white part of the rind. It can be
Picky Eater Tips: Season their pork chop with just salt and pepper instead of dusting with the flour mixture. Reserve some of the
spinach and serve as a side salad.
Pork Chops with
Lemony Spinach Saute
  • Easy Gourmet
  • 15 minutes or less
  • WW No Counting Points
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