Garlic-Butter Pork Chops with Sautéed Spinach

Instructions

1. 1

   Prep: Pat chops or cutlets dry; season both sides with salt, pepper, and smoked paprika. Bring to room temp for 10–15 minutes if possible.

2. 2

   Sear: Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add pork chops (or turkey cutlets). Sear 3–4 minutes without moving until a golden crust forms. Flip and sear other side 3–4 minutes (longer for thicker chops). Internal temp for pork: 145°F (63°C). For turkey breasts, cook to 165°F (74°C).

3. 3

   Finish with butter & garlic: Reduce heat to medium. Push chops to one side; add butter to skillet. When melted, add garlic and thyme; spoon butter-garlic over chops for 1–2 minutes. Add lemon zest and lemon juice, spooning once more. Remove chops to a plate and tent loosely to rest 5 minutes.

4. 4

   Sauté spinach: In the same skillet, add spinach and chicken broth (or water) to deglaze, scraping browned bits. Cook, tossing, until wilted (1–2 minutes). Stir in heavy cream if using and adjust seasoning with salt/pepper.

5. 5

   Serve: Plate spinach, top with pork chop (or turkey cutlet), spoon remaining garlic-butter sauce over top, and garnish with parsley.

6. 6

   Rich, savory, and slightly tangy: browned pork with nutty butter, aromatic garlic and thyme, brightened by lemon.

7. 7

   Low in carbs, high in fat from butter and optional cream, moderate protein from pork/turkey — fits standard ketogenic macros. Swap ghee to avoid dairy while keeping fats keto-compliant.