This creamy spinach mushroom pork chop dish is rich, flavorful, and super easy to make! The tender pork chops are teamed up with tasty mushrooms and fresh spinach, all in a dreamy sauce.
I love how quick this meal comes together after a long day. Just sear the chops, add the veggies, and let it simmer. It’s like a cozy hug on a plate! 🥰
Key Ingredients & Substitutions
Pork Chops: Bone-in or boneless pork chops work well here. You can also substitute with chicken breasts or thighs if you prefer chicken or are looking for a lighter option.
Mushrooms: Cremini mushrooms are a great choice for their rich flavor. If you’re looking for a milder taste, white mushrooms will work too. You could even use canned mushrooms if fresh ones aren’t available!
Heavy Cream: This gives the sauce its lovely creaminess. If you’re looking for a lighter option, you can replace it with half-and-half or a dairy-free cream alternative like coconut cream, keeping in mind it will change the flavor a bit.
Spinach: Fresh baby spinach is best, but you can substitute it with other greens like kale or Swiss chard. Just note that you may need to cook them a bit longer to ensure they’re tender.
How Do You Get Perfectly Searing Pork Chops?
Achieving that nice golden crust on your pork chops is all about the cooking technique. Here are some tips:
- Make sure the skillet is hot enough before adding the chops to prevent them from steaming.
- Don’t crowd the pan; cook in batches if necessary.
- Let the chops rest after cooking. This helps keep them juicy!
Taking these steps will ensure your pork chops turn out delicious every time! Enjoy cooking! 🍳
Easy Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
For the Sauce:
- 8 oz (about 225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 cups fresh baby spinach leaves
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. In just 10-15 minutes, you’ll have everything prepped, and the cooking time is around 15 minutes. Perfect for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by seasoning the pork chops generously with salt and pepper on both sides. This is essential for making sure the chops are flavorful.
2. Searing the Pork Chops:
In a large skillet over medium-high heat, pour in the olive oil or butter until hot. Place the pork chops in the skillet and sear them for about 4-5 minutes on each side. You want them to be golden brown and fully cooked (the internal temperature should read around 145°F/63°C). Once done, remove the pork chops from the pan and set them aside on a plate.
3. Cooking the Mushrooms:
In the same skillet, add the sliced mushrooms. Allow them to sauté for about 5 minutes until they become browned and their moisture has evaporated. Stir occasionally to ensure even cooking.
4. Adding Garlic and Cream:
Add the minced garlic to the mushrooms and cook for about 30 seconds, or until fragrant. Then, pour in the heavy cream and chicken broth. Stir in the dried thyme, and season the mixture with salt and pepper to taste.
5. Thickening the Sauce:
Let the sauce simmer for about 3-5 minutes, allowing it to thicken slightly. Keep an eye on it to avoid boiling over.
6. Incorporating Spinach:
Add the fresh spinach leaves to the skillet and cook them until just wilted — around 1-2 minutes. Watch how quickly they cook!
7. Adding Cheese:
If you’re using Parmesan cheese, stir it in now until it melts and blends into the sauce, enhancing the richness.
8. Bringing It All Together:
Return the pork chops to the skillet, spooning some of that delicious sauce over them. Let them simmer for another 2 minutes to warm back up and meld the flavors together.
9. Garnishing and Serving:
To finish off, garnish your dish with freshly chopped parsley for a pop of color and freshness. Serve the creamy spinach mushroom pork chops hot, paired perfectly with mashed potatoes, rice, or crusty bread to soak up that creamy sauce. Enjoy your meal!
FAQ for Easy Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops in This Recipe?
Yes, you can use frozen pork chops, but be sure to thaw them completely before cooking! The best way to do this is to place them in the fridge overnight. If you’re short on time, you can also thaw them quickly by placing them in a sealed plastic bag and submerging them in cold water for about an hour.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream. Keep in mind that using these alternatives may change the overall flavor and creaminess of the sauce.
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them gently on the stove over low heat. You might want to add a splash of chicken broth or cream to the sauce while reheating to keep it creamy!
Can I Add Other Vegetables to the Sauce?
Absolutely! Feel free to add other vegetables such as bell peppers or zucchini. Just make sure to cook them until they’re tender before adding the cream, so everything melds together nicely in your sauce.
