This dish features tender pork chops smothered in a creamy sauce made with fresh spinach and mushrooms. It’s a warm, comforting meal that’s quick to whip up on busy nights!
The creamy sauce is so flavorful; I often wish my veggies always tasted this good! Serve it with rice or mashed potatoes, and you have a delicious dinner that everyone will love!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are perfect here for their tenderness. If you prefer a leaner cut, you can substitute with boneless chicken breasts, just adjust the cooking time as chicken may cook faster.
Mushrooms: I love using cremini mushrooms for their rich flavor, but feel free to swap them with button mushrooms, shiitake, or even frozen mixed mushrooms if fresh ones aren’t available.
Heavy Cream: If you’re looking for a lighter sauce, half-and-half works well. For a dairy-free option, you can try coconut milk or cashew cream, which will add a nice richness too!
Spinach: Fresh spinach gives a vibrant color and flavor. However, if you only have frozen spinach, just be sure to thaw and squeeze out extra moisture before adding it to the sauce.
How Do I Get My Pork Chops Perfectly Cooked Without Drying Them Out?
Cooking pork chops can be tricky, but with the right technique, they can be juicy and flavorful. Here’s how to do it:
- Start by bringing your pork chops to room temperature before cooking. This helps them cook evenly.
- Make sure your skillet is hot enough when searing—this helps to lock in moisture.
- Keep an eye on the cooking time; overcooking can make them tough. Use a meat thermometer to check for doneness at 145°F (63°C).
- Let the pork chops rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more succulent chop.
Making these small adjustments will help elevate your dish and keep the pork chops tender and juicy!
How to Make Easy Creamy Spinach and Mushroom Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops (about 1-inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped (optional)
- 8 ounces mushrooms, sliced (such as cremini or button mushrooms)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme or Italian seasoning
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time. In total, you’ll need about 30 minutes to serve up these delicious creamy pork chops, making it a perfect choice for a quick weeknight meal.
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning the pork chops generously with salt and pepper on both sides. This enhances their flavor and ensures they are tasty.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil or butter over medium-high heat. Once it’s nice and hot, add the pork chops. Sear each side for about 4-5 minutes or until they’re golden brown. After they’re done, carefully remove them from the skillet and set them aside on a plate.
3. Sauté the Vegetables:
In the same skillet, if you’re using an onion, add it now and sauté for about 2-3 minutes, until it softens. Then, toss in the sliced mushrooms and cook for about 5-6 minutes, allowing them to release their moisture and turn golden brown.
4. Add Garlic and Broth:
Stir in the minced garlic and cook for just about 30 seconds, until fragrant. Next, pour in the chicken broth, using a wooden spoon to scrape up any tasty bits stuck to the pan. Let it simmer for about 2-3 minutes.
5. Create the Creamy Sauce:
Reduce the heat to medium-low and stir in the heavy cream, dried thyme (or Italian seasoning), and Parmesan cheese if you’re using it. Allow this mixture to simmer gently for about 3-5 minutes until slightly thickened.
6. Add Spinach and Return Pork Chops:
Add the fresh spinach leaves and stir them in until they wilt. Then, return the pork chops to the skillet, spooning some of that yummy creamy mushroom spinach sauce over them.
7. Finish Cooking:
Cover the skillet and cook for an additional 5-7 minutes, or until the pork chops are cooked to an internal temperature of 145°F (63°C).
8. Final Touches:
Taste the sauce and adjust with more salt and pepper if needed. If you like, sprinkle with fresh chopped parsley for a nice touch before serving.
Enjoy your creamy, flavorful pork chops served with rice, mashed potatoes, or some crispy bread to soak up the delicious sauce!
FAQ for Easy Creamy Spinach and Mushroom Pork Chops
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can! Just be aware that bone-in pork chops may take a bit longer to cook, so you’ll need to adjust the cooking time accordingly until they reach an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. Keep in mind that the sauce might be slightly less creamy. For a dairy-free alternative, try using coconut milk or cashew cream for a rich flavor!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the pork chops ahead of time. Store them in an airtight container in the fridge for up to 2 days. When ready to serve, reheat gently on the stove, adding a splash of chicken broth to help revive the sauce’s consistency.
How Should I Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or microwave, stirring occasionally to ensure even heating.
