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Jerk Crusted Pork Chops with Spinach Salad

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 4 Bone-in Pork Chops

  2. 1 Teaspoon Lime Juice

  3. 1 Tablespoon Jerk Seasoning

  4. 1/2 Teaspoon Salt, Divided

  5. 8 Oz Baby Spinach (about 8 cups)

  6. 1 Cup Radishes, Sliced

  7. 1 Cup Diced Tomatoes, Fresh

  8. 1 Tablespoon Lemon Juice

  9. 1/2 Teaspoon Ground Black Pepper


Season the pork chops with lime juice, jerk seasoning, and a quarter teaspoon of salt. Allow to marinate for 30 minutes. Cook the pork chops under a broiler or in a very hot oven at 450°F for about 10 minutes to an internal temperature of 145°F. While the pork cooks, heat 2 tablespoons of water in a medium pot. Add the spinach and cook just until the spinach begins to wilt, about 1 minute. Immediately transfer the spinach to a bowl, and the radishes, tomatoes, lemon juice, pepper, and a quarter teaspoon of salt. Once the pork chops are cooked, allow them to rest for 10 minutes. Serve pork chops alongside the wilted spinach salad. Enjoy.


Spinach has a variety of health benefits. Spinach is a good source of fiber, is cholesterol-free, and low in sodium.

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