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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops with a lush, pale-green skillet sauce. Pork chops are seared golden, then simmered in a thickened mushroom-parmesan cream sauce with spinach wilted throughout.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick.
Seasonings
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 1 tsp Italian seasoning
For searing and sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms Sliced.
  • 4 garlic Cloves, minced.
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cups baby spinach Fresh.
  • 0.25 cup parmesan Grated (about 1/4 cup).
Garnish
  • 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 sear in olive oil over medium-high heat for 4–5 minutes per side until golden. Set aside on a plate.
Build the mushroom sauce
  1. Melt the butter in the same pan, then cook the mushrooms over medium heat for 4–5 minutes until golden. Keep them in an even layer as they brown.
  2. Add the garlic and Italian seasoning, and cook for 30 seconds until fragrant. Stir to prevent browning.
  3. Pour in the chicken broth and simmer for 2 minutes, then stir in the heavy cream and parmesan. Simmer for 3–4 minutes, stirring, until the sauce thickens and looks glossy.
  4. Add the baby spinach and stir until wilted throughout. Cook just until the leaves collapse and turn bright green.
Finish and serve
  1. Return the pork chops to the pan, spoon sauce over them, and simmer for 3 minutes to heat through. Keep the sauce at a gentle simmer.
  2. Garnish with fresh parsley and serve immediately. The sauce should cling to the chops and show visible mushroom pieces.

Notes

Pro tip: let the pork chops rest for a minute after searing so they stay juicy when you simmer them back in the sauce. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing: not recommended because the cream sauce can break after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it will thicken slightly less).