Creamy Spinach Mushroom Pork Chops
User Reviews
4.9
189 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach Mushroom Pork Chops
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This spinach mushroom pork chops recipe has a decadent creamy garlic sauce, and it comes together in 30 minutes for an excellent weeknight dinner!
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Ingredients
- 4 pork chops see notes
- salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 8 ounces cremini or white mushrooms sliced
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 3/4 cup heavy/whipping cream
- 2 cups (packed) fresh baby spinach
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Instructions
- Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
- Sprinkle the flour in and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.
- Stir in the cream.
- Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it.
- Add in the spinach (I just lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately.
Notes
- You can use boneless pork chops like I did or bone-in. I recommend pork chops that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
- It's very easy to overcook pork. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
6g
(2%)
Protein
32g
(64%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Cholesterol
166mg
(55%)
Sodium
254mg
(11%)
Potassium
872mg
(25%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2237IU
(45%)
Vitamin C
7mg
(8%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 166mg | 55% |
| Sodium | 254mg | 11% |
| Potassium | 872mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2237IU | 45% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
189 reviews
Excellent
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