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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I was given part of this recipe by Art from Maine, the rest I added myself. Next time I will add more garlic. I served this like stir-fry over rice. Ingredients:
1 lb boneless pork chop, sliced in thin strips |
1 tablespoon olive oil |
salt and pepper |
1 medium onion, diced |
3 cloves garlic, minced |
1 teaspoon oregano |
3/4 cup chicken stock (i used 1 packet of chicken bullion dissolved) |
1 lb fresh spinach, stems removed |
1 tablespoon balsamic vinegar |
Directions:
1. Heat a heavy skillet over med-high heat.
2. Saute pork until no pink is left.
3. About 4- 5 minutes.
4. Remove to a bowl.
5. Add onions and garlic.
6. Saute until transparent.
7. Add chicken stock and oregano to pan.
8. Transfer pork back into pan.
9. Reduce until there is no liquid left.
10. About 10 minutes.
11. Add spinach.
12. Cover pan and cook until spinach is wilted.
13. Add balsamic vinegar and serve immediately.
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