Pan-Fried Pork Chops with Garlic Butter and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-fried and finished with a rich garlic butter sauce served alongside sautéed spinach for a hearty keto meal. This american-inspired keto (keto, low carb) ready in about 25 minutes pairs (about 6 oz each) bone-in pork chops, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops (6 oz each) evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add the pork chops and fry for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove chops and tent with foil.
  3. Step 3: Reduce heat to medium, add 4 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Stir continuously for 1-2 minutes until fragrant and butter is melted and slightly browned.
  4. Step 4: Add 6 cups fresh baby spinach to the skillet with the garlic butter, stirring frequently until wilted, about 3-4 minutes. Squeeze 1 tbsp lemon juice over spinach and season with a pinch of salt if desired.
  5. Step 5: Serve the pork chops topped with garlic butter sauce alongside the sautéed spinach.

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Frequently asked questions

How long does Pan-Fried Pork Chops with Garlic Butter and Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Chops with Garlic Butter and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Fried Pork Chops with Garlic Butter and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Chops with Garlic Butter and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Pork Chops with Garlic Butter and Spinach keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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