Pork chops with spinach and tarragon sauce recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 785 calories / serving
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Pork chops with spinach and tarragon sauce  HERO

Cook the pearl barley following the packet instructions. Add the spinach for the last minute or two of cooking, then drain.

Meanwhile, heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chops and sear on both sides. Remove from the pan. Heat the remaining oil and add the onions. Season, then cook for 7-8 minutes, until softened.

For the sauce, pour in the vinegar and wine and bubble for 5 minutes until reduced. Reduce the heat and add
the crème fraîche, tarragon and chops. Cook for 8 minutes until the pork is cooked through. Serve the pork chops with the pearl barley and onions, and spoon over the tarragon sauce.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g pearl barley
  • 200g spinach leaves
  • 2tbsp olive oil
  • 4 pork chops, fat trimmed
  • 2 medium red onions, sliced
  • 2tbsp white wine vinegar
  • 200ml (7fl oz) white wine
  • 3tbsp crème fraîche
  • ½ x 30g pack tarragon, leaves roughly chopped
  • Energy 3260kj 785kcal 39%
  • Fat 48g 69%
  • Saturates 19g 95%
  • Sugars 6g 7%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 49.7g Protein 33.1g Fibre 2.8g


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