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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ¾ lb new potatoes
  • ½ lemon
  • ½ small pkg chives
  • ½ (5 oz) pkg baby spinach

• STEP 2

  Quarter potatoes; place in a medium saucepan, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

  • ½ tsp salt

• STEP 3

  Meanwhile, juice lemon into a medium bowl. Add yogurt, mayo, Dijon, and spices, then whisk to combine the dressing.

  • ⅓ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 pinch crushed red pepper

• STEP 4

  Chop chives into small pieces. Add half to the bowl with the dressing and set aside. (Reserve remaining chives for serving.)

• STEP 5

  Preheat a skillet over medium-high heat.

• STEP 6

  While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • 2 pork chops, bone-in
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes. (Reserve skillet for later use.)

  • 1 tsp extra virgin olive oil

• STEP 8

  When the potatoes are done, drain and rinse under cold water to cool. Set aside to drain further.

• STEP 9

  Return skillet (with drippings) to medium heat. Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

• STEP 10

  Add spinach to the bowl with the dressing, along with drained potatoes, and stir to combine.

• STEP 11

  To serve, divide pork chops and potato salad between plates. Top potato salad with reserved chives and enjoy!