These creamy spinach mushroom pork chops are a tasty dinner idea! Juicy pork chops are cooked until golden and then smothered in a rich, creamy sauce with spinach and mushrooms.
Honestly, who can say no to a dish that sounds this good? I love serving them with mashed potatoes to soak up that yummy sauce. It’s a meal everyone will enjoy!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are perfect for this dish. If you prefer, you can use bone-in chops or even chicken breasts as a substitute. Both work and have their unique taste!
Mushrooms: I like using cremini mushrooms for their rich flavor. Button mushrooms are a great substitute if that’s what you have. You could also try shiitake or portobello mushrooms for a different twist!
Spinach: Fresh baby spinach is my go-to for its tenderness. If unavailable, you can use frozen spinach—just make sure to thaw and drain it well before adding.
Cream: Heavy cream gives that beautiful richness. If you want a lighter option, look for half-and-half or use coconut milk for a dairy-free version!
Parmesan Cheese: While optional, Parmesan adds fantastic depth. If you’re out, you can replace it with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Ensure My Pork Chops are Juicy and Tender?
Cooking pork chops can be tricky; they can dry out if overcooked. Here’s how to keep them juicy:
- Start by patting them dry to help with better browning.
- Make sure the skillet is hot enough to sear them nicely. This locks in the juices.
- Use a meat thermometer! Pull them off the heat once they hit 145°F.
- Let them rest for a few minutes after cooking before slicing. Resting allows juices to redistribute.
By following these tips, you’ll have tender, perfectly cooked pork chops every time!
Delicious Creamy Spinach Mushroom Pork Chops Recipe
Ingredients You’ll Need:
- 4 boneless pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 ounces fresh mushrooms, sliced (such as cremini or button)
- 3 cloves garlic, minced
- 1 cup fresh baby spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional, for extra depth)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, so expect a total of 30 minutes from start to finish. It’s quick to whip up and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with a paper towel. This helps them get a nice sear. Season both sides generously with salt and pepper.
2. Sear the Pork Chops:
Heat olive oil or butter in a large skillet over medium-high heat. When the oil is hot, carefully add the pork chops and sear them for about 4-5 minutes on each side. You want them golden brown and cooked through (an internal temperature of about 145°F). Once done, remove the pork chops from the skillet and set them aside.
3. Sauté the Mushrooms:
In the same skillet, throw in the sliced mushrooms. Sauté them for about 4-5 minutes until they’ve released their moisture and are nicely browned. This adds great flavor!
4. Add Garlic:
Next, add the minced garlic and sauté for about 30 seconds until you can smell the deliciousness.
5. Make the Sauce:
Pour in the chicken broth, scraping the bottom of the skillet to get all the flavorful bits. Then, stir in the heavy cream, Dijon mustard (if using), grated Parmesan cheese (if using), and thyme or Italian seasoning. Bring the sauce to a gentle simmer for 3-5 minutes until it thickens slightly.
6. Add Spinach:
Now, toss in the fresh spinach leaves and cook until they wilt, which should take about 1-2 minutes.
7. Combine and Warm:
Return the pork chops to the skillet, spooning some of that creamy sauce over the top. Let everything warm through for 2-3 minutes.
8. Serve and Enjoy:
Finally, garnish with chopped fresh parsley before serving hot. Pair them with mashed potatoes, rice, or some crusty bread to soak up that amazing creamy sauce. Enjoy your comforting dish!
Enjoy your delicious creamy spinach mushroom pork chops!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops for This Recipe?
It’s best to use fresh pork chops for optimal flavor and texture. However, if using frozen pork chops, make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry to help achieve a nice sear.
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of sour cream and milk. For a dairy-free option, coconut milk can work well, but it will slightly alter the flavor.
What Can I Use Instead of Fresh Spinach?
You can substitute fresh spinach with baby kale or Swiss chard. If using frozen spinach, make sure to thaw and drain it thoroughly before adding it to the sauce to avoid excess moisture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of cream or broth if the sauce has thickened too much during storage.
