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Oregano Chicken & Olive Pan Sauce

with Roasted Sweet Potatoes, Onion & Spinach

40 MIN

+$1.99/serving 4 Servings

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with Pork Chops

From the Test Kitchen

In this dish, oregano chicken gets a lift from a bright, zesty pan sauce of olives, lemon juice, butter, red pepper flakes, and honey. It's served over a bed of sweet potatoes, onion, and spinach for a hearty finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1½ lbs Sweet Potatoes
1 Lemon
5 oz Baby Spinach
2 Red Onions
1 oz Castelvetrano Olives
1 tsp Whole Dried Oregano
1 oz Salted Butter
¼ tsp Crushed Red Pepper Flakes
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve and peel the onions; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer the sweet potato pieces and onion wedges to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, pit and roughly chop the olives. Quarter and deseed the lemon. In a bowl, whisk together the honey, the juice of 2 lemon wedges, and 1/3 cup of water until thoroughly combined. Season with salt and pepper. Place the spinach in a separate bowl. Drizzle with olive oil and season with salt and pepper; toss to coat.

3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Make the pan sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped olives and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the honey-lemon mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until combined and slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

5 Finish the vegetables & serve your dish

Carefully top the sheet pan of roasted vegetables with the seasoned spinach in an even layer. Return to the oven and roast 3 to 5 minutes, or until the spinach is mostly wilted. Remove from the oven and carefully stir to combine. Evenly top with the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished vegetables topped with the sliced pork and pan sauce. Enjoy!