Pork with Spinach and Pine Nuts


Pork with Spinach and Pine Nuts

Prep Time ~30 mins Cooking Time ~30 mins
Approx Cost ~£8 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~ You could use pork chops instead of pork escalopes, just cut a pocket into the thickest part of the chop and place the stuffing inside, secure with a cocktail stick if required. Cook as per the recipe.


4 lean pork escalopes, each weighing about 100g / 4oz each

2 tbsp olive oil

1 small onion, finely chopped

40g / 1 ½ oz pine nuts

25g /1oz granary breadcrumbs

250g / 9oz baby spinach

40g / 1 ½ oz freshly grated Parmesan cheese

¼ tsp grated nutmeg

Salt and black pepper

150ml / ¼ pint chicken stock

Flat leaf parsley to garnish


  • Lay the pork escalopes between two sheets of cling film and beat with a rolling pin to flatten.
  • Heat 1 tbsp oil in a frying pan. Add the onion and cook for 4 minutes. Add the pine nuts and breadcrumbs and cook for 2 minutes until lightly roasted.
  • Stir in the spinach and cook briefly until wilted. Transfer the mixture to a bowl and stir in the cheese, nutmeg and salt and pepper. Leave to cool slightly.
  • Spoon the filling on to the pork escalopes and spread to within 1cm of the edges. Roll up the escalopes and secure with cocktail sticks.
  • Heat the remaining oil in the pan and fry the escalopes on all sides to brown. Transfer to an ovenproof dish.
  • Stir the stock into the pan and bring to the boil. Pour into the dish, cover and bake at 180C, Gas 4 for 25-30 minutes or until the pork is tender.
  • Lift out the pork and keep warm. Bring the juices to the boil and cook until slightly reduced. Season to taste. Slice the pork and serve with the sauce spooned over and garnished with parsley.