This is a versatile recipe, so you can switch up ingredients according to what’s in your fridge and pantry. You could use chicken instead of pork, wine instead of cider and any combo of herbs you have on hand. All options are delicious, but the thin breakfast chops make this recipe super-fast.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 4 breakfast pork chops
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon BBQ rub
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 1 cup halved baby potatoes
- 1 small red onion, thick sliced
- 3 cloves garlic, sliced
- 2 tablespoons chopped fresh rosemary
- 1 cup apple cider
- 3/4 cup chicken stock
- 1 tablespoon balsamic glaze
- 1 cup packed spinach
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Sprinkle the breakfast pork chops with salt and pepper. Combine the flour and BBQ rub in a shallow dish.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Dredge the pork chops in the flour mixture, then add them to the skillet. Cook the first side until well browned, 2 minutes. Flip and brown the other side, an additional 2 minutes. Remove from the skillet and set aside.
- Add the remaining 2 tablespoons butter to the skillet with the potatoes, cut sides down. Scatter the onions, garlic and rosemary over the skillet and cook, undisturbed, until the potatoes are deep golden, 2 to 4 minutes. Shake the skillet, releasing the potatoes, then stir. Deglaze the skillet with the apple cider, scraping the skillet. Add the chicken stock and balsamic glaze and bring to a boil. Cook until the sauce has reduced by about half and the potatoes are tender, 3 to 4 minutes.
- Remove from the heat and stir in the spinach and cream. Taste and adjust the seasoning as needed. Add the pork chops back to the skillet, then garnish with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1346 |
| Total Fat | 85 g |
| Saturated Fat | 36 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 18 g |
| Protein | 91 g |
| Cholesterol | 372 mg |
| Sodium | 1965 mg |
Reviews
I have to say, the proportions were really out of whack! I watched the episode, too and there were a heck of a lot more potatoes than the one cup listed in the online recipe. I decided to make just the potatoes alone because the flavors sounded interesting. As per usual, TV recipes seldom give exact measurements. The nice thing about this recipe is that it is easily adaptable. Overall, it’s a nice base for skillet potaotes.
I used thin chicken breast because I don’t eat pork and it came out great! Really good flavors. I’ll make it again and add more spinach!
I made this meal tonight and it was amazing! The potatoes I used were Tasteful Selections-Ruby Sensation Nibbles (Publix). They are small, triple washed and have thin skin; I halved them and they were perfect for the recipe. I used one cup of apple cider *not apple cider vinegar,* one cup of chicken broth instead of 3/4 and 5 thin sliced pork chops w/o bone. I did use the balsamic glaze, spinach, and heavy cream. I used freeze dried parsley because I didn’t have fresh. My husband was a big fan and wants it on our dinner for two rotation!
I took the advice of the past reviews and part boiled potatoes separately. I do think 1 cup of vinegar was too much. Will use less next time. The dish was delicious!
I made this last night. Flavors were yummy but the written recipe here does not match her presentation.
She used a lot more than 1 cup of the halved baby potatoes!
She also used much more spinach.
She adds her garlic in with the onions, but this recipe never tells you when to add them, so I had to pull up the show and throw them in late.
The potatoes take much longer to cook, so I felt my pork chops were getting cold off to the side. When I readied them I tried to reheat by spooning sauce over and covering with a lid. They were good but my daughter wanted more crisp which may have been my attempt to keep warm.
Her “thin” pork chops looked much thicker than the thin ones I bought, so wasn’t sure of proper thickness for cooking times.
I used Traeger Pork Rub since it doesn’t specify a flavor profile. Not sure if hers was more BBQ than that, but was very tasty.
She used a lot more than 1 cup of the halved baby potatoes!
She also used much more spinach.
She adds her garlic in with the onions, but this recipe never tells you when to add them, so I had to pull up the show and throw them in late.
The potatoes take much longer to cook, so I felt my pork chops were getting cold off to the side. When I readied them I tried to reheat by spooning sauce over and covering with a lid. They were good but my daughter wanted more crisp which may have been my attempt to keep warm.
Her “thin” pork chops looked much thicker than the thin ones I bought, so wasn’t sure of proper thickness for cooking times.
I used Traeger Pork Rub since it doesn’t specify a flavor profile. Not sure if hers was more BBQ than that, but was very tasty.
I would just adjust the potatoes as someone suggested by par boiling first, and add more potatoes and spinach.
Tried tonight after watching her show today. It was excellent! A little time consuming to prep everything, but loved the one pot. Added purple cabbage as I had done in my fridge and I’d probably add more spinach next time. Definitely a repeat.
Loved it and husband approved, I did use 1/2 cup apple cider vinegar and 1 cup stock, 1/2 cup cream. Potatoes did take a bit longer to cook but that was fine. Next time I will use chicken thighs and add some white wine.
Overall my husband and I enjoyed this recipe and I will make it again. The reason why I gave it only 4 stars is because the potatoes took much longer to cook than the recipe stated. I used very small potatoes like Ree did, so I know that was not the issue. I suggest par cooking the potatoes prior to adding them to the skillet and then following the recipe as written. The pork chops were amazing and the apple cider notes really elevate the flavor.
This was really good. My store didn’t have bone in chops so it was substituted with boneless chops. I omitted the balsamic since I do not like it, and I added some grated parm when I added the cream. This is def a keeper.
Too much vinegar. If I make it again I will cut the vinegar in half and add more chicken broth.