why make this recipe
Creamy Spinach Mushroom Pork Chops are a great choice for a comforting meal. This dish combines tender pork chops with rich and creamy sauce packed with flavors from mushrooms and spinach. It’s easy to make and only takes a little time, making it perfect for both weeknight dinners and special occasions. The creamy sauce complements the pork perfectly, making each bite delicious.
how to make Creamy Spinach Mushroom Pork Chops
Ingredients:
- 4 pork chops
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 3/4 cup heavy/whipping cream
- 2 cups fresh baby spinach
Directions:
- Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once hot, cook the pork chops for 3-5 minutes per side or until golden. Transfer them to a plate.
- Add the remaining butter, mushrooms, garlic, and Italian seasoning to the skillet. Cook for about 5-6 minutes until the mushrooms release their water.
- Sprinkle in the flour and cook for about a minute, stirring constantly.
- Add chicken broth and lemon juice, stirring until the flour dissolves. Cook for 1-2 minutes until reduced by half.
- Stir in the cream.
- Add the pork back into the skillet and cook for another 3-5 minutes until the sauce thickens and pork is cooked through (145°F minimum).
- Lift the pork chops and tuck in the spinach, letting it wilt for a minute or two.
- Season the sauce with extra salt & pepper if needed and serve immediately.
how to serve Creamy Spinach Mushroom Pork Chops
Serve these pork chops over a bed of rice or creamy mashed potatoes. The sauce is rich and flavorful, so it’s great for drizzling on your side dishes. Add a simple green salad or steamed vegetables on the side for a complete meal.
how to store Creamy Spinach Mushroom Pork Chops
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Reheat gently on the stove or in the microwave before serving again.
tips to make Creamy Spinach Mushroom Pork Chops
- For added flavor, marinate the pork chops in your favorite seasoning for an hour or overnight.
- Make sure the skillet is hot enough before cooking the pork to get a nice sear.
- Be careful not to overcook the pork. Using a meat thermometer helps ensure it’s cooked perfectly.
variation
You can add other vegetables like bell peppers or sun-dried tomatoes for extra color and flavor in the sauce. For a lighter version, you can use low-fat cream or milk instead of heavy cream.
FAQs
Q: Can I use other types of meat instead of pork chops?
A: Yes, chicken breasts or thighs would also work well in this recipe.
Q: Is there a way to make this dish gluten-free?
A: You can substitute the flour with cornstarch or a gluten-free flour blend.
Q: Can I prepare this dish in advance?
A: It’s best to cook it fresh, but you can prep the ingredients ahead of time. Just cook the pork chops and make the sauce when you’re ready to serve.
Creamy Spinach Mushroom Pork Chops
Ingredients
Main ingredients
- 4 pieces pork chops Bone-in or boneless
- Salt & pepper to taste For seasoning
- 1 tablespoon olive oil For sautéing
- 2 tablespoons butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon flour For thickening the sauce
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice For brightness
- 3/4 cup heavy/whipping cream
- 2 cups fresh baby spinach To add at the end
Instructions
Preparation
- Remove the pork chops from the fridge 15-30 minutes before cooking for better results.
- Season the pork generously with salt & pepper on both sides.
Cooking
- In a deep skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Cook the pork chops for 3-5 minutes per side or until golden. Transfer to a plate.
- Add the remaining butter, sliced mushrooms, minced garlic, and Italian seasoning to the skillet.
- Cook for about 5-6 minutes until mushrooms release their water.
- Sprinkle in the flour and cook for about a minute, stirring constantly.
- Add chicken broth and lemon juice, stirring until the flour dissolves. Cook for 1-2 minutes until reduced by half.
- Stir in the cream and mix well.
- Return the pork chops to the skillet and simmer for another 3-5 minutes until the sauce thickens and pork is cooked through.
- Lift the pork chops and add in the spinach, letting it wilt for a minute or two.
- Season the sauce with extra salt & pepper if needed and serve immediately.