These creamy spinach mushroom pork chops are a delicious mix of tender meat and rich flavors. The creamy sauce, filled with spinach and mushrooms, is simply mouthwatering!
I love how quick this dish comes together—perfect for a weeknight dinner! Just sear the chops, whip up the sauce, and enjoy a cozy meal that’s packed with flavor.
Key Ingredients & Substitutions
Pork Chops: Boneless chops are great for this recipe, but you can use bone-in chops for added flavor. If you’re looking for a lighter option, chicken breasts also work well!
Mushrooms: Cremini mushrooms add a rich flavor, but feel free to substitute with white button mushrooms or even shiitake for something different. Canned mushrooms can be used in a pinch too.
Heavy Cream: For a lighter sauce, use half-and-half or even coconut cream if you want a dairy-free option. Just remember, this may alter the flavor slightly, but can still be delicious!
Spinach: Fresh spinach stands out in this dish, but you can use kale or even frozen spinach (thawed and drained) if fresh isn’t available. Be mindful that frozen spinach can be a bit more watery.
Dijon Mustard: This adds a nice depth, but if you prefer, you can skip it or substitute it with yellow mustard or a splash of vinegar for tang.
How Do You Get the Pork Chops Perfectly Cooked?
Cooking pork chops just right makes all the difference in flavor and texture. Here’s how to ensure they come out juicy and tender:
- Pat the chops dry with paper towels before seasoning. This helps achieve a nice sear.
- Use medium-high heat for searing. This allows a caramelized crust to form while keeping the inside moist.
- Let the chops rest after searing. This helps the juices redistribute, keeping the meat tender.
- Check for doneness with a meat thermometer; 145°F is the safe internal temperature for pork.
Following these tips will give you tasty pork chops that pair beautifully with the creamy sauce!
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (such as cremini or white button)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for depth)
- 2 cups fresh spinach leaves
- 2 tablespoons grated Parmesan cheese (optional, for richness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total, including the preparation and cooking time. It’s a quick and delightful meal you can whip up during a busy weeknight!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by seasoning the pork chops generously with salt and black pepper on both sides. This will help enhance their flavor while cooking.
2. Searing the Pork Chops:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned pork chops. Sear them until they are golden brown on both sides, which should take about 4-5 minutes per side. When done, remove them from the skillet and set aside on a plate.
3. Cooking the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally, until they start to soften and brown nicely. This will add great flavor!
4. Adding Garlic:
Add the minced garlic to the skillet and cook for an additional 30 seconds, just until you can smell that wonderful garlicky aroma.
5. Creating the Sauce:
Pour in the chicken broth, using a spatula to scrape up any browned bits stuck to the bottom of the skillet. This adds extra flavor to your sauce!
6. Adding the Cream:
Stir in the heavy cream and Dijon mustard, if using. Mix well and let the sauce simmer gently for about 3-5 minutes, allowing it to thicken slightly.
7. Cooking the Spinach:
Add the fresh spinach leaves to the skillet and stir until they are wilted and mixed into the sauce. This will give a lovely green color and flavor to the dish!
8. Finishing the Sauce:
If you’re using Parmesan cheese, stir it in at this point. Allow it to melt and mix in, creating a rich and creamy sauce.
9. Return the Pork Chops:
Put the pork chops back into the skillet, spooning some of the creamy sauce over them. Let them simmer for an additional 3-4 minutes, or until they are cooked through and have absorbed some of the flavors from the sauce.
10. Garnishing and Serving:
Garnish the dish with chopped fresh parsley for an extra pop of color and freshness. Serve immediately, spooning the creamy mushroom spinach sauce over each pork chop.
Enjoy your tender pork chops in a savory creamy mushroom spinach sauce! It’s a comfort dish that’s sure to please!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Bone-In Pork Chops Instead of Boneless?
Absolutely! Bone-in pork chops will add more flavor and moisture to the dish. Just be sure to adjust the cooking time, as they may take a bit longer to cook through—about 6-7 minutes per side, depending on thickness.
Can I Substitute Heavy Cream with a Lighter Option?
Yes, you can use half-and-half or milk as a lighter alternative, but keep in mind that the sauce will be less creamy. If using milk, consider adding a tablespoon of flour or cornstarch to help thicken the sauce.
What Should I Serve with These Pork Chops?
These creamy pork chops pair wonderfully with mashed potatoes, rice, or pasta to soak up all that delicious sauce. For a lighter option, serve with a side of steamed vegetables or a fresh salad.
How Should I Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, ensuring the pork stays moist by adding a splash of chicken broth or cream if needed.
