Savor the sublime with our Creamy Cinnamon Lemon Pork Chops—a culinary delight that combines succulent pork with zesty lemon and warm sophisticated Ceylon cinnamon. Each tender bite is bathed in a velvety sauce crafted from garlic, olive oil, and butter, creating a symphony of flavors. Nestled atop a bed of vibrant spinach, this dish offers a tantalizing balance of savory richness and fresh greens.
Whether for a dinner party or a cozy night in, these chops promise to elevate every occasion. Prepare for a culinary journey that will leave your taste buds craving more.
Prep Time : 10 minutes
Cook Times : 15 minutes
Yield :4 servings
4 pork chops (1/2 inch thick)
1 teaspoon Ceylon Cinnamon powder
Salt & pepper to taste (Use 1 teaspoon per pound of salt)
2 tablespoon olive oil
2 tablespoons butter (divided)
16 cloves peeled garlic thinly sliced
1 tablespoon flour
1 cup chicken broth or stock
1 tablespoon lemon juice
1/2 - 3/4 cup heavy whipping cream
Bunch of Spinach 12oz (or more if you wish)
Marinate the pork with Ceylon Cinnamon powder, salt and pepper. the Pork chop. Set aside for 30 minutes. Use 1 teaspoon of salt per pound of meat. Poke is a bland meat and need sufficient salt.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a 5 minutes (depending on the pan and electric or gas), Add pork chops and pan fry for 3- minutes on each side and remove from pan.
Add the another tablespoon of butter and 1 tablespoon of olive oil and add the garlic cloves to one side of the skillet. Turn the heat down to medium heat . Cook it, stirring fairly often, for about 1 minute or until the garlic has browned a little.
At the same time the garlic is cooking, add the flour and mix it into the butter and oil until it is dissolved.
Add in the chicken broth and lemon juice. Stir and let it cook for about a 1-2 minutes.
Add in the heavy cream slowly and let is cook for about a minute stirring well.
Now add the Spinach and Pork Chops and let it simmer for about 5 minutes. Take it off the pan, let is rest and serve with rice or pasta.
