• 2/3 lb sliced pork chops or loin – 4 pieces about 1/4 inch thick
  • 3 inches of ginger – peel removed and coarsely chopped
  • 5 garlic cloves rough chopped
  • 6 oz baby spinach
  • Olive oil
  • Salt and pepper to taste


In a bowl add pork, garlic, ginger, a couple tablespoons of olive oil, salt and pepper. Cover and refrigerate for at least 2 hours or overnight.

Remove pork and allow to sit at room temperature for 5 minutes. Remove any excess garlic or ginger pieces from the pork and add to a preheated grill pan. Cook for 2-3 minutes per side.

While pork is cooking, in a separate pan heat about 1 tbsp of olive oil over medium heat. Add prewashed baby spinach and cook for about 2 minutes. Add salt and pepper to taste.

To serve:
Add a heaping amount of spinach to each plate and top with individual pork slices.