Creamed Spinach … and Pan Fried Pork Chops

Vegetable side dishes are few and far between on this LJ/blog and I can’t claim that this one is particularly healthy. But it tastes SO good. And it’s easy to make with a package of frozen chopped spinach and some inexpensive and easy to source ingredients.

The basic recipe is a copycat Boston Market recipe, which is itself an adaptation of a bechamel (2 tbsp all purpose flour,  2 tbsp butter and 1 cup milk) with a few additions.

Creamed Spinach – serves 3

2 tbsp butter or margarine
2 tbsp minced onion (1 very small onion)
1 clove garlic, finely minced
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp all purpose flour
1 cup milk, 2 % or whole
2-4 oz Philadelphia cream cheese, roughly cubed**
1/4 cup grated Parmesan cheese
salt and pepper to taste
water, if needed

** The lesser amount (2 oz) of cream cheese is enough, but I had some extra, and didn’t want it to go to waste.

In a large saute pan, over medium heat, saute the onion until it starts to pick up some colour. Add the garlic and saute for another minute or two.

Add the spinach and stir to combine with the onion and garlic.

Sprinkle the flour over the top and stir through to coat the spinach.

Pour the milk over the contents of the saute pan, add the cubed cream cheese and the Parmesan cheese and continue stirring until the cream cheese has melted. Taste and add salt, if needed, and a few grinds of fresh black pepper. Keep warm until ready to serve. If it gets too thick, add a bit of water to thin it down.

Serve with fried chicken or pork chops.

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6 thoughts on “Creamed Spinach … and Pan Fried Pork Chops

  1. My dear Mom used to make creamed spinach when I was a kid, I have to say I wasn’t a huge fan, but several months ago, I revisited the old recipe and was quite pleasantly surprised. Mind you, I did run my version through the blender to make it smooth and creamy and we put grilled shrimp on top; it made a lovely meal. I’m going to try making it with your recipe next time, it has much nicer texture for sure!

    1. I like the texture of it without pureeing it further. I think the Hungarian version (Magyaros Spenotfozelek) just uses the roux as a thickener without any of the cheese, so it could be a bit bland. Maybe Vegeta or a bouillon cube for flavour.

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