Pan-Fried Pork with Corn, Red Pepper and Spinach Cream Sauce


4 thin cut pork chop steaks trimmed, cut into strips

½ large red pepper cut into large chunks

3 ears of corn cooked, and kernels cut off

¼ C chopped white onion

2 C fresh spinach

¼ t oregano powder

¼ t all purpose seasoning

¼ t dried mustard

1/3 heavy cream

Salt and Pepper to taste

3 C cooked jasmine rice

2 T canola oil

2 T salted butter

Chopped cilantro to garnish


  • Bring a large pot of water to boil and add the corn. When boiling, turn off the burner, place lid on pot, and let cook for 20 minutes. Remove, cut kernels off ears and set aside.
  • Add 2 C water and 1 C Jasmine rice to a large saucepan. When boiling, cover, turn heat to very low and cook for 20 minutes. (I usually turn the burner completely off after 10). Keep lid on until ready to plate.
  • Bring a large sauté pan to high heat and add the oil and butter and let melt and get very hot. Add the pepper and onion and sweat them for about 1 – 2 minutes. Add a bit of salt and pepper at this time. Add the pork strips, add a bit more salt and pepper, and begin to cook them. Stirring often. When you see the pepper begin to have some dark charring, and the meat is about medium rare, about 4 minutes, add the corn and stir for about a minute until corn is hot.
  • Lower heat. Add the spinach and let wilt, stirring it in to incorporate. Now add about ¼-1/3 C heavy cream. Stir all together.
  • Serve over the rice. Garnish with cilantro.

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