Quick creamy pork with spinach

  • Serves 2
  • Hands on time 25 mins
  • Easy
Pep up a pork chop with a creamy sauce, made with black pepper Boursin, that's ready in less than 25 minutes.
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  • Vegetable oil for frying
  • 2 good-quality pork loin chops
  • 1 small, sliced onion
  • 80g pack Boursin Au Poivre cheese
  • 150ml hot chicken stock
  • Grated zest of ½ lemon
  • Handful of baby spinach


  1. Heat a little vegetable oil in a frying pan. Season chops, add to the pan and sear on both sides. Remove and set aside.
  2. Add onion to the pan and cook for 5 minutes to soften. Crumble in pack of cheese, add chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through.
  3. Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.

From September 2005

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