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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops made in one skillet, with pork chops seared until golden and finished in a pale green mushroom sauce. The sauce turns lush and thick with heavy cream and parmesan, then spinach wilts through for a tender, herb-flecked finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 bone-in pork chops (1 inch thick)
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Searing and sauce base
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 4 garlic cloves, minced
  • 0.5 cup chicken broth
Creamy mushroom spinach sauce
  • 1 cup heavy cream
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 cup parmesan grated
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then sear in olive oil over medium-high heat for 4–5 minutes per side until golden. Visual cue: the surfaces should look browned and caramelized; set the chops aside.
Cook the mushrooms and build the sauce
  1. Melt the butter in the same pan and cook the mushrooms over medium-high heat for 4–5 minutes until golden. Visual cue: mushrooms should release moisture and then brown.
  2. Add the garlic and Italian seasoning and cook for 30 seconds. Visual cue: the garlic should smell fragrant without turning dark.
  3. Pour in the chicken broth and simmer for 2 minutes. Visual cue: the pan should look slightly reduced and steamy.
  4. Stir in the heavy cream and parmesan, then simmer for 3–4 minutes until thickened. Visual cue: the sauce should coat the back of a spoon and look creamy.
  5. Add the baby spinach and stir until wilted. Visual cue: the spinach should turn dark green and disappear into the sauce.
Finish and garnish
  1. Return the pork chops to the pan, spoon the sauce over them, and simmer for 3 minutes. Visual cue: pork chops should be hot through while the sauce stays thick.
  2. Garnish with fresh parsley and serve immediately. Visual cue: sprinkle parsley over the top for bright green flecks.

Notes

Pro tip: keep the sauce at a gentle simmer once the cream goes in so it thickens without separating. Store leftovers in the fridge up to 3 days; freeze is not recommended because the cream sauce can change texture. For a lighter option, use half-and-half instead of heavy cream and simmer a minute or two longer to help it thicken.