Bring a large pot of lightly salted water to a boil. Add spinach. Cook 30 seconds to 1 minute or until softened. Drain; rinse under cold water until cool enough to handle. Using hands, squeeze out remaining water.
Have you tried Sigeumchi-namul? It's a super simple Korean spinach side dish seasoned with sesame oil and soy sauce. We love this simple side dish, so we made it a main dish. We stuffed it into Midwest Pork butterflied pork chops to make it a complete meal.
Servings and Ingredients
|1 (8-oz.) bag fresh spinach|
|2 tbsp. sesame oil|
|2 tbsp. Hy-Vee less sodium soy sauce|
|2 tsp. bottled minced garlic|
|1 tsp. sesame seeds, plus additional for garnish|
|4 (8-oz. each) Midwest Pork butterfly pork chops|
Things To Grab
- Large pot
- Charcoal or gas grill
- Wooden toothpicks
Preheat a charcoal or gas grill with greased grill rack to 400 degrees.
In a small bowl, stir together sesame oil, soy sauce, garlic, and sesame seeds. Pour 2 tablespoons of the mixture into a small bowl. Mix cooked spinach into remaining sesame mixture; toss to combine.
Open butterfly pork chops; divide spinach mixture evenly between pork chops. Close pork chops to cover spinach mixture. If desired, secure with wooden toothpicks. Brush both sides of pork chops with remaining sesame mixture, and season with salt.
Season outside of pork chops with salt. Grill pork chops 15 to 20 minutes, turning once halfway through until pork reaches 165 degrees. Remove chops from grill and garnish with additional sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 125mg
- Sodium: 450mg
- Total Carbohydrates: 4g
- Protein: 48g
Hy-Vee Test Kitchen