These creamy spinach mushroom pork chops are a tasty treat! Juicy pork chops are cooked to perfection and coated in a rich and buttery sauce with fresh spinach and mushrooms.
Honestly, who can resist that creamy goodness? I love serving this dish with some rice or mashed potatoes to soak up every last drop of the sauce. It’s a winner at my dinner table! 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add great flavor and moisture. If you prefer boneless, that’s perfectly fine! Just check for doneness a bit earlier, as they cook faster.
Mushrooms: Cremini mushrooms have a deeper flavor, but white button mushrooms are milder and easily available. If you’re not a mushroom fan, you can leave them out or swap them for another veggie like zucchini or asparagus.
Heavy Cream: This cream makes the sauce rich and luscious. If you’re looking for a lighter version, half-and-half can be used, though the sauce will be less thick. For a dairy-free option, use coconut milk or a nut milk thickened with a bit of cornstarch.
Spinach: Fresh spinach wilts beautifully in this dish. If you only have frozen spinach, make sure to thaw it and squeeze out excess water before adding it to the sauce.
How Do I Achieve Perfectly Sear Pork Chops?
Searing the pork chops right is key to locking in flavor and creating a nice crust. Here’s how to do it:
- Start with pork chops at room temperature for even cooking.
- Heat your skillet over medium-high heat before adding olive oil.
- Don’t overcrowd the skillet; this helps get that golden brown crust. Cook in batches if needed.
- Once seared, let the chops rest for a few minutes before serving for juicier results.
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 8 ounces mushrooms, sliced (cremini or white button mushrooms work well)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes approximately 30 minutes to prepare from start to finish. You’ll spend about 10 minutes seasoning and cooking the pork chops, and another 20 minutes preparing the creamy sauce and spinach.
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and black pepper. This ensures the meat is full of flavor!
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, gently place the pork chops in the skillet. Sear them until they are golden brown on both sides, about 4-5 minutes per side. Once done, remove the pork chops from the skillet and set them aside for later.
3. Sauté the Mushrooms:
Lower the heat to medium and add the butter to the same skillet. When the butter has melted, add the sliced mushrooms. Sauté the mushrooms for about 5 minutes, or until they start to brown and release their moisture. This step adds wonderful flavor!
4. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds, or until it’s fragrant. You’ll love the aroma filling your kitchen!
5. Pour in Chicken Broth:
Pour the chicken broth into the skillet, scraping up any brown bits from the bottom of the pan. Allow the broth to simmer for 2-3 minutes, which will help concentrate the flavors.
6. Make it Creamy:
Stir in the heavy cream and thyme, and bring the mixture to a gentle simmer. This is where the sauce transforms into a rich, creamy delight!
7. Thicken the Sauce (if desired):
If you’d like a thicker sauce, whisk the flour with a bit of water to make a slurry. Add this to the sauce while stirring constantly. Continue to cook for another minute until the sauce thickens up nicely.
8. Add Fresh Spinach:
Fold in the fresh spinach leaves and stir until they wilt. The vibrant green adds great color and nutrition to the dish!
9. Return the Pork Chops:
Put the pork chops back into the skillet, spooning some of the creamy sauce over the top. Cover the skillet and let it simmer on low heat for about 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
10. Garnish and Serve:
Before serving, garnish with freshly chopped parsley for an added pop of flavor and color. Serve your creamy spinach mushroom pork chops immediately, ideally with mashed potatoes, rice, or crusty bread to enjoy every bit of the delicious sauce!
Can I Use Boneless Pork Chops Instead of Bone-in?
Absolutely! Boneless pork chops are a great substitute and will cook a bit faster. Just keep an eye on the internal temperature, aiming for 145°F (63°C), and adjust the cooking time accordingly.
How Do I Store Leftover Creamy Spinach Mushroom Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm gently in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce if needed.
Can I Make This Dish Lighter?
What Should I Serve With These Pork Chops?
This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles to soak up that creamy sauce. A side of roasted veggies or a simple green salad also makes a great accompaniment!
