Thai-Style Pork with Wilted Spinach

Servings 4 servings


  • 2 teaspoons olive oil
  • 3 cloves garlic pressed
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon lime zest
  • 1/2 cup chopped leek
  • 1 pound pork tenderloin cut into 1/2-inch cutlets
  • 1/4 cup chopped celery
  • 1/4 cup chopped water chestnuts
  • 1 cup low sodium vegetable broth
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped spinach


  • Heat the oil in a large skillet with a tight-fitting over medium heat.
  • Add garlic, gingerroot, lime zest and leeks; cook and stir for 2 to 3 minutes or just until onion is becoming translucent. Add next 8 ingredients (pork cutlets through black pepper), stirring gently.
  • Reduce heat, cover and simmer for 10 to 20 minutes or until cutlets are done (or just slightly pink in the centers), turning once half way through cooking time.
  • Stir in spinach until wilted.


LC SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and toss with a fork). Add steamed broccoli spears on the side.
SERVING SUGGESTION: Serve over brown rice instead of Cauli-Rice.
KOSHER: Instead of pork, use boneless skinless chicken thighs.
GLUTEN FREE: Make sure water chestnuts, soy sauce and broth are gluten free.
NUTRITION: per serving: 196 Calories; 6g Fat; 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 743mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Points: 5
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