This dish features tender pork chops smothered in a rich, creamy sauce made with fresh spinach and mushrooms. It’s comforting and bursting with flavor!
Every bite is a little party on your plate! I love how easy it is to whip up—you just sear the chops, add the sauce, and dinner is ready. Perfect for a cozy night in!
Key Ingredients & Substitutions
Pork Chops: Boneless chops are great for this dish because they cook quickly. If you don’t have pork, chicken breasts or thighs also work well.
Mushrooms: I used cremini mushrooms for their deep flavor, but white button mushrooms are a good substitute. If you’re feeling adventurous, try shiitake or portobello mushrooms!
Heavy Cream: This gives the sauce its richness. If you want a lighter version, use half-and-half or a non-dairy cream like coconut cream. Just remember it will alter the flavor slightly.
Spinach: Fresh spinach wilts perfectly into the sauce. You could substitute it with frozen spinach, but be sure to squeeze out the excess moisture first.
How Do I Get Perfectly Cooked Pork Chops?
The key to making tender and juicy pork chops is not to overcook them. Here’s how to do it right:
- Start with room temperature pork chops. Let them sit out for about 20-30 minutes before cooking.
- For even cooking, use a meat thermometer. Aim for an internal temperature of 145°F (63°C).
- Don’t crowd the pan! If you’re making more than 4 chops, cook them in batches to ensure they sear nicely.
Let the chops rest for 5 minutes after cooking, allowing the juices to redistribute for maximum tenderness!
Easy Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- For The Pork Chops:
- 4 boneless pork chops (about ¾ inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- For The Cream Sauce:
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon dried thyme or Italian seasoning
- For The Greens:
- 2 cups fresh spinach
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish, including prep and cooking time. It’s a quick and delicious dish that you can whip up in no time!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by generously seasoning the pork chops on both sides with salt and black pepper. This will help bring out their natural flavor.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the seasoned pork chops. Sear them for about 4-5 minutes on each side, until they are golden brown and cooked through. Remove the pork chops from the skillet and set them aside on a plate.
3. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until they start to release their moisture and turn golden brown.
4. Add Garlic:
Sprinkle in the minced garlic and cook for about 30 seconds, just until it becomes fragrant—be careful not to let it burn!
5. Make the Sauce:
Pour in the chicken broth and scrape any tasty brown bits off the bottom of the pan. Let it simmer for 1-2 minutes to reduce a bit.
6. Create a Creamy Base:
Lower the heat and add the heavy cream, Dijon mustard (if using), and dried thyme. Stir everything together and let it simmer gently for about 3-5 minutes, until the sauce begins to thicken.
7. Add Spinach:
Add the fresh spinach to the skillet and cook it until it wilts down, which should take about 2 minutes.
8. Combine the Chops with the Sauce:
Return the seared pork chops back to the skillet, spooning the creamy mushroom-spinach sauce over them. Let everything cook together for another 2 minutes to warm through.
9. Serve and Enjoy:
Garnish the dish with freshly chopped parsley for a pop of color before serving. This creamy, savory dish is perfect over mashed potatoes, rice, or pasta. Enjoy your delightful meal!
FAQs About Easy Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but be sure to thaw them completely before cooking. The best way to thaw is to place them in the refrigerator overnight or use the cold water method by sealing them in a plastic bag and submerging them in cold water for a few hours.
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, substitute the heavy cream with a non-dairy alternative like coconut cream or cashew cream. You can also use a combination of almond milk and cornstarch to thicken the sauce.
What Vegetables Can I Add?
If you’d like to boost the nutrition or add more flavor, consider adding other vegetables such as bell peppers, cherry tomatoes, or zucchini. Just sauté them along with the mushrooms to ensure they’re cooked through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet over low heat, adding a splash of chicken broth or water to loosen up the sauce if necessary, or microwave in short intervals until warm.
