This creamy spinach mushroom pork chop dish is a total winner! The juicy pork chops swim in a rich sauce filled with lovely mushrooms and fresh spinach, making it an easy delight for dinner.
I love how the flavors mix together, and it only takes about 30 minutes to whip up. Serve it with rice or mashed potatoes—your taste buds will thank you! 😋
Key Ingredients & Substitutions
Pork Chops: I use boneless pork chops for tenderness and quick cooking. If you prefer, bone-in chops work great too. You can also substitute chicken breasts for a lighter option.
Mushrooms: Cremini or white button mushrooms are ideal for this recipe, as they add nice flavor. If you can’t find these, try using sliced shiitake or even canned mushrooms in a pinch.
Heavy Cream: This gives the sauce its creaminess. If you want a lighter option, you could use half-and-half or even coconut cream for a dairy-free version, though the flavor will change slightly.
Spinach: Fresh baby spinach is best, but you can use frozen spinach as well. Just be sure to thaw and squeeze out excess water before adding it.
How Do You Ensure Perfectly Seared Pork Chops?
Getting that nice golden crust on your pork chops is key! Start by ensuring they are dry before seasoning, as moisture can steam instead of sear. Here’s how:
- Heat your skillet until it’s hot enough to sizzle when you add oil.
- Place the pork chops in the skillet without crowding. This helps them brown instead of steam.
- Don’t move them until it’s time to flip—about 4-5 minutes. This allows a crust to form.
- Use a meat thermometer to check for doneness. They should reach 145ºF (63ºC).
With these tips, you’ll create delicious, perfectly cooked pork chops every time!
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 oz (225 g) sliced mushrooms (cremini or white button)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 cups fresh baby spinach
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 15-20 minutes to cook, so be ready in about 30 minutes total. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear nicely! Season both sides with salt and pepper generously. This step adds great flavor.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops to the pan. Cook until they are golden brown on both sides, about 4-5 minutes per side, depending on their thickness. Then, remove them from the skillet and place them on a plate to rest.
3. Cook the Mushrooms:
In the same skillet, add the sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until they are nicely browned and their liquid has evaporated. This step enhances their flavor.
4. Add Garlic:
Add the minced garlic to the skillet and sauté for about 1 minute until it’s fragrant. Be careful not to overcook it, or it will become bitter!
5. Make the Sauce:
Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to lift any tasty browned bits. This adds more flavor to your dish! Next, add the heavy cream, Dijon mustard, and thyme. Stir everything together and bring the sauce to a gentle simmer.
6. Simmer with Pork Chops:
Return the pork chops to the skillet, spoon some of the sauce over them, and reduce the heat to medium-low. Let them simmer in the sauce for about 5-7 minutes, until the pork chops are fully cooked (145ºF / 63ºC).
7. Add Spinach:
Fold in the fresh baby spinach and cook for 1-2 minutes until it wilts. Stir well to combine all the ingredients.
8. Final Touches:
Give the sauce a taste and adjust the seasoning with more salt and pepper if needed. Remove the skillet from heat.
9. Garnish and Serve:
Garnish with chopped fresh parsley and serve the pork chops drizzled with that luxurious cream sauce. This dish pairs perfectly with rice, mashed potatoes, or some crusty bread. Enjoy your lovely dinner!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but it’s best to thaw them first for even cooking. To thaw, place them in the fridge overnight or use the microwave’s defrost setting. Pat them dry before cooking to ensure a good sear!
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, you can use half-and-half or whole milk, but keep in mind that the sauce won’t be as rich. For a dairy-free version, coconut cream works well, providing a different flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth to revive the sauce’s creaminess.
Can I Make This Recipe Ahead of Time?
You can prep the sauce and cook the pork ahead of time! Just store the cooked pork chops and sauce separately in the fridge. When you’re ready to serve, gently reheat and add the spinach just before serving.
