Quick and easy dinner in 30 minutes! These pork chops are juicy and tender and get a zesty spin through an orange zest. Sauteed mushrooms and spinach can be served as a side dish or as an entree with grain. It also makes a great filling for omelets if you have any leftovers. Pick your favorite mushrooms for this dish. I used beech mushrooms this time. They have a slightly crunchy texture and a nutty flavor.
Preparation time: 20 minutes plus 1 day of marinading
Cooking time: 30 minutes
- 2 pork chops
- 1/2 cup onion, thinly sliced
- 1 garlic clove, peeled and crushed
- 1/2 teaspoon fresh orange zest
- juice 1 lime
- 1/2 cup plain yogurt
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
- 1 teaspoon olive oil
- 1/4 teaspoon honey
- Rinse pork chops with cool water and pat dry with paper towels.
- Prepare the marinade by mixing all of its ingredients in a large container. Rub pork chops on both sides with marinade. Cover and marinade for 1 day in the refrigerator. Turn the chops once during this time.
- Preheat grill on high heat, or turn on the oven grill or broiler until very hot.
- Brush the chops with olive oil and place on the grill. Grill for 4-6 minutes on each side, turning occasionally. The chops should be seared on the outside and juicy on the inside.
Mushroom and Spinach:
- 7 oz mushrooms ( I used Beech mushrooms but you can use your favorite mushrooms)
- 1/2 medium onion, thinly sliced
- 2 tablespoon olive oil
- 3 oz baby spinach
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/8 teaspoon dill weed
- pinch nutmeg
- 1 teaspoon balsamic vinegar
- salt, pepper to taste
- Heat 2 tablespoons oil in a skillet and saute onions on medium high for 2-3 minutes. Add mushrooms, salt, pepper, thyme, rosemary, dill weed and nutmeg and cook for another 7-10 minutes until golden brown and mushrooms are tender. Add balsamic vinegar and cook for another minute. Add spinach and saute for another 2 minutes until spinach is wilted. Adjust seasoning if needed.