Natural pork cutlet with beans and spinach

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 1

A lightly seared bone-in pork loin cutlet is served with a light and healthy side of white beans and spinach. Canned cannellini beans and fresh spinach are used in the preparation. Everything is heated through in the pan while the cutlet cooks. Lemon juice adds a unique flavor to the meat and side dish—better than any spice! This complete meal, rich in protein and fiber, is ready in 15 minutes. Perfect for a quick, healthy dinner after a long day at work.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork cutlet on the bone (170 g)
1.5 tsp olive oil
1 tbsp. premium flour
1 lemon, cut in half, one half cut into wedges
1 can (400g) canned cannellini beans, rinsed
280 g of small spinach

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, pork, lemon, cannellini beans, spinach

Cooking the dish according to the recipe:

Heat olive oil in a medium skillet over medium-high heat. Place flour in a shallow dish. Season the pork chops with salt and black pepper. Dredge in flour and place in the skillet. Cook until golden brown, about 5 minutes, then flip and cook until desired doneness is reached, about 3 more minutes. Sprinkle the chops with the juice of half a lemon.
Place the cannellini beans and spinach in a medium skillet and heat over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are heated through and the spinach is wilted, 3-4 minutes. Drizzle the beans and spinach with the juice of half a lemon.