These creamy spinach mushroom pork chops are a delightful twist on a classic dish! Juicy pork chops are covered in a rich, cheesy sauce with tasty mushrooms and fresh spinach, making dinner feel fancy.
Honestly, this dish feels like a hug on a plate! I love serving it with rice or pasta to soak up all that creamy goodness. You won’t want to miss out on a single bite! 😋
Key Ingredients & Substitutions
Pork Chops: Boneless chops are great for this recipe because they cook quickly and remain juicy. You can substitute with bone-in chops for added flavor, but adjust cooking times accordingly. Chicken breasts also work well if you’re looking for a lighter option!
Mushrooms: I love using cremini mushrooms for their earthy flavor, but white button mushrooms are perfectly fine too. If you’re feeling adventurous, try shiitake or portobello mushrooms for a richer taste. Just remember to slice them evenly for even cooking!
Heavy Cream: This is what makes the sauce creamy! If you want a lighter version, you can swap it for whole milk or half-and-half, but the sauce might be less rich. Make sure to cook it gently to avoid curdling.
Parmesan Cheese: Freshly grated cheese gives the best flavor, but pre-grated works too. For a dairy-free option, use nutritional yeast or a vegan cheese substitute that melts well.
Spinach: Fresh baby spinach wilts beautifully and tastes great, but you can use frozen spinach if that’s all you have. Just make sure to thaw and drain it well before adding it to the sauce.
How Do I Cook Pork Chops Perfectly?
Cooking pork chops can be tricky! To get them just right, follow these tips:
- Bring the pork chops to room temperature before cooking for more even cooking.
- Ensure your skillet is hot enough before adding the chops. This helps to create a nice sear and keeps them juicy.
- Avoid moving the chops too much while they’re cooking. Let them sear properly for 4-5 minutes on each side!
- For perfect doneness, use a meat thermometer. Pork is safe to eat at 145°F (63°C).
With these tips, you’ll have delicious, tender pork chops every time!
Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Mushroom Spinach Sauce:
- 1 cup sliced mushrooms (cremini or white button)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious dish will take about 30 minutes to prepare and cook. Just a short time in the kitchen for a meal that tastes like you spent hours preparing!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them brown nicely. Season both sides with a generous amount of salt and pepper. This is important for flavor!
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops. Sear them for about 4-5 minutes on each side until they’re golden brown and cooked through. Make sure to check that they reach an internal temperature of 145°F (63°C). After cooking, transfer the pork chops to a plate and set them aside.
3. Sauté the Mushrooms:
In the same skillet, lower the heat to medium and add the sliced mushrooms. Sauté for about 5 minutes, or until they become nice and golden and release their juices. This adds a great depth of flavor!
4. Add Garlic and Broth:
Add the minced garlic to the mushrooms and cook for about 30 seconds, just until it’s fragrant. Then pour in the chicken broth, scraping any delicious browned bits from the bottom of the pan—this is where a lot of flavors come from!
5. Make the Creamy Sauce:
Stir in the heavy cream and bring the mixture to a gentle simmer. Let it bubble away for 3-5 minutes until the sauce starts to thicken slightly. This is the point where it gets rich and creamy!
6. Add Cheese and Spinach:
Now, sprinkle in the grated Parmesan cheese and stir it until it melts and makes a smooth sauce. Add the fresh spinach (and thyme if you’re using it) and stir until the spinach wilts into the sauce. What a beautiful color!
7. Combine and Serve:
Return the pork chops to the skillet, spooning that creamy mushroom and spinach goodness over them. Let everything heat together for 2-3 minutes so the flavors really mix.
8. Finish and Enjoy:
Before serving, garnish with some freshly chopped parsley for a pop of color. Serve warm alongside mashed potatoes, rice, or your favorite vegetables, and enjoy your comforting creamy spinach mushroom pork chops!
Bon appétit!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but it’s essential to thaw them completely before cooking. The best method is to transfer them to the fridge overnight. If you’re in a hurry, you can also thaw them in a sealed plastic bag submerged in cold water for about 30 minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whole milk or half-and-half. Keep in mind that the sauce may not be as thick and creamy. You can also add a tablespoon of flour to help thicken it if needed.
How Do I Store Leftovers?
Leftover creamy spinach mushroom pork chops can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Can I Add Other Vegetables to the Sauce?
Absolutely! Feel free to add other vegetables such as bell peppers, asparagus, or even broccoli. Just make sure to sauté them along with the mushrooms so they cook through and blend well with the creamy sauce.
