Hey friends!
Looking for a fun and healthy dinner idea? I’ve got you covered!
Today, I’m excited to share my zoodles with pork recipe.
Zoodles? Yep, that’s zucchini noodles! They are light, tasty, and a great swap for pasta.
Add some savory pork, and you’ve got a meal that’s packed with flavor.
Trust me, you’ll want to try this one! Let’s jump right in!
Possible Ingredient Alternatives
Zucchini noodles (zoodles) can be replaced with spiralized butternut squash or sweet potato for a similar texture and added nutritional benefits. These alternatives offer more fiber and vitamins while maintaining a low-carb profile. Adjust cooking time as needed, as these vegetables may require slightly longer to soften.
Pork chops can be substituted with chicken breast or firm tofu for those who don’t eat pork. Chicken provides a similar protein content, while tofu offers a plant-based option. For tofu, press it to remove excess moisture and consider marinating to enhance flavor. Adjust cooking times accordingly, as chicken and tofu may cook faster than pork.
Cream cheese can be replaced with Greek yogurt or cashew cream for a lighter or dairy-free option. Greek yogurt provides a tangy flavor and more protein, while cashew cream offers a creamy texture for vegans. Use a 1:1 ratio for Greek yogurt, but start with 3/4 the amount for cashew cream and adjust as needed for desired consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1150
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 30-40 g
Ingredients
- 1 package baby spinach (5 oz)
- 8 fl oz chicken or vegetable stock
- 1 block cream cheese (8 oz)
- 1 lb cremini mushrooms
- 2 garlic cloves
- 2 oz parmesan cheese
- 4 boneless pork chops
- 2 medium zucchinis
- Ground black pepper
- Crushed red pepper flakes
- Extra virgin olive oil
- Dried oregano
- Salt
Step 1: Prepare the Ingredients
Start by washing and drying the fresh produce.
If the spinach is pre-washed, you can skip this step.
Trim the zucchini and use a julienne or regular peeler to make noodles.
Place the zucchini noodles in a small bowl and set them aside.
Thinly slice the mushrooms, and peel and mince the garlic.
Cut the cream cheese into small pieces and finely grate the Parmesan cheese.
Step 2: Cook the Pork Chops
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat the pork chops dry with paper towels and place them on a plate.
Season both sides with salt and pepper.
Once the skillet is hot, add a bit of oil and swirl it to coat the bottom of the pan.
Add the pork chops and pan-fry until they are golden brown and cooked through, approximately 3-4 minutes per side.
Transfer the cooked chops to a clean plate and loosely cover them with aluminum foil.
Keep the skillet for further use.
Step 3: Sauté Mushrooms and Garlic
Return the skillet to medium heat and add a little more oil.
Add the sliced mushrooms and minced garlic to the skillet, cooking and stirring occasionally.
Let the mushrooms cook until they begin to soften, about 4-5 minutes.
Step 4: Make the Creamy Sauce
To the skillet with mushrooms and garlic, add the cream cheese pieces, grated Parmesan, broth, and your choice of spices.
Stir continuously until the cheeses melt and combine into a smooth mixture.
Bring the sauce to a simmer and continue to cook, stirring occasionally, until it thickens, which should take about 3-4 minutes.
Step 5: Combine Ingredients and Serve
Add the spinach and zucchini noodles to the skillet in small batches, allowing them to wilt slightly before adding more.
Once combined, return the pork chops to the skillet, turning them to coat in the creamy sauce.
To serve, divide the saucy veggies and pork chops between plates.
Enjoy your meal!
