This creamy spinach mushroom pork chops dish is perfect for dinner! Juicy pork chops are cooked with tender mushrooms and fresh spinach, all smothered in a rich, creamy sauce that makes every bite delightful.
You can’t go wrong with this recipe! The best part? It’s not just tasty, but also quick to whip up after a busy day. I love serving it with rice or mashed potatoes to soak up that creamy goodness! 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and tenderness. If you prefer, boneless chops or even chicken breasts work well too. Just adjust cooking time slightly if using chicken!
Mushrooms: I like using cremini mushrooms for their rich taste, but white button mushrooms are just fine too. If you’re feeling adventurous, try substituting with shiitake or portobello mushrooms for a different flavor.
Heavy Cream: While I love the richness of heavy cream, you can substitute it with half-and-half or coconut cream for a lighter option. Keep in mind that the texture and taste may differ slightly.
Spinach: Fresh baby spinach gives a nice touch, but you can swap it with kale or even frozen spinach (just make sure to thaw and drain it well before adding).
Thyme: If you don’t have fresh thyme, any dried herbs like Italian seasoning or oregano can work nicely for a little twist.
How Do I Get Perfectly Cooked Pork Chops?
Cooking pork chops can be tricky, but here are some easy tips to ensure they’re juicy and flavorful:
- First, make sure you bring the pork chops to room temperature before cooking. This helps them cook evenly.
- Season generously with salt and pepper! Seasoning helps enhance the flavor of the meat.
- Preheat the skillet and let the oil shimmer before adding the pork. This creates a nice crust.
- A meat thermometer is a handy tool! Aim for an internal temperature of 145°F (63°C) for juicy, safe-to-eat pork.
- Let the pork rest for a few minutes before serving. This locks in moisture, ensuring each bite is tender.
Following these tips will help you achieve perfectly cooked pork chops every time! Enjoy your cooking adventure!
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 cups fresh baby spinach
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and about 20 minutes of cooking time, making it a total of roughly 35 minutes from start to finish. It’s quick and perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
Start by patting your pork chops dry with a paper towel. This will help them get a nice sear! Generously season both sides with salt and freshly ground black pepper. Now, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned pork chops and sear them for about 4-5 minutes on each side until they are nicely browned and cooked through (make sure the internal temperature reaches 145°F/63°C). When done, remove the pork chops from the skillet and set them aside.
2. Cook the Mushrooms:
In the same skillet, add the butter. When it’s melted, toss in the sliced mushrooms. Cook them for about 5-7 minutes, stirring occasionally. You want them to release their moisture and start to brown, which adds flavor!
3. Add Garlic and Herbs:
Next, add the minced garlic and thyme to the skillet with the mushrooms. Cook for another minute, just until the garlic gets fragrant—don’t let it burn!
4. Make the Creamy Sauce:
Pour in the chicken broth and bring it to a simmer. While it’s simmering, be sure to scrape the bottom of the pan to release any tasty brown bits. Then, stir in the heavy cream and Dijon mustard, mixing everything well. Let the sauce simmer gently for about 5 minutes until it thickens a bit.
5. Add Spinach and Combine:
Now, add the fresh spinach to the skillet. Cook it for about 2 minutes until it wilts down. Then, return the pork chops to the skillet, letting them soak up some of that delicious sauce. Simmer for another 2 minutes to meld those amazing flavors together.
6. Final Touches:
Taste the sauce and adjust the seasoning with salt and pepper if you think it needs a little more flavor. When you’re happy with it, garnish with chopped fresh parsley and get ready to serve!
Enjoy your creamy spinach mushroom pork chops hot, accompanied by mashed potatoes, rice, or some crusty bread to soak up that delicious sauce. Bon appétit!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Substitute the Pork Chops with Another Protein?
Absolutely! You can use boneless chicken breasts or thighs instead of pork chops. Just be sure to adjust the cooking time; chicken generally cooks faster. Always check for an internal temperature of 165°F (74°C) for chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up on the stovetop over low heat or in the microwave until heated through.
Can I Use Frozen Spinach in This Recipe?
Yes, you can use frozen spinach! Just ensure it’s completely thawed and drained before adding it to the skillet. This will prevent extra moisture from making your sauce too watery.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, coconut cream works too, but remember that it will impart a slight coconut flavor.
