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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops with a pale green, herb-flecked mushroom and spinach sauce. Bone-in pork chops are seared until golden, then simmered until tender in a thickened cream Parmesan sauce with wilted baby spinach.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Seasoning
  • 0.25 salt and pepper to taste
Cooking fats
  • 2 tbsp olive oil
  • 2 tbsp butter
Mushroom base
  • 8 oz mushrooms sliced
  • 4 garlic cloves minced
  • 0.5 cup chicken broth
Cream sauce
  • 1 cup heavy cream
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 cup parmesan grated
  • 0.1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then heat olive oil in a skillet over medium-high heat and sear for 4–5 minutes per side until golden. Set the pork chops aside once browned.
Brown the mushrooms
  1. Melt butter in the same pan, then add the sliced mushrooms and cook for 4–5 minutes until golden. Keep them moving occasionally so they brown evenly.
Build the sauce base
  1. Add minced garlic and Italian seasoning and cook for 30 seconds, stirring until fragrant and lightly toasted.
Simmer and thicken
  1. Pour in chicken broth and simmer for 2 minutes, then stir in heavy cream and parmesan. Simmer for 3–4 minutes until the sauce thickens and looks smooth.
Wilt the spinach
  1. Add the fresh baby spinach and stir until wilted throughout. The sauce should turn a pale green with visible mushrooms.
Finish with pork chops
  1. Return the pork chops to the pan, spoon the sauce over them, and simmer for 3 minutes to heat through. Garnish with fresh parsley before serving.

Notes

For best browning, pat the pork chops dry before seasoning and searing; a well-heated skillet helps you reach a deep golden crust quickly. Store leftovers in the refrigerator for up to 3 days; freeze is not recommended because cream sauce can break slightly when reheated. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy sauce.