This Easy Creamy Spinach Mushroom Pork Chops dish is a tasty way to enjoy dinner! Juicy pork chops are cooked in a creamy sauce with fresh spinach and mushrooms that adds a burst of flavor.
You won’t believe how quick this meal comes together. I love serving it with rice or mashed potatoes to soak up that yummy sauce. It’s like a hug on a plate! 😊
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are perfect for this recipe as they cook quickly and stay juicy. If you need a leaner option, try chicken breasts or even turkey cutlets instead!
Mushrooms: I love using cremini mushrooms for their earthy flavor, but white mushrooms work too. If you’re looking for something different, you can use shiitake or even dried mushrooms rehydrated in water.
Heavy Cream: The cream gives this sauce its rich flavor. For a lighter option, consider using half-and-half or even coconut milk for a dairy-free twist!
Spinach: Fresh spinach wilts beautifully in sauces. You can also use kale, but make sure to chop it smaller and cook it a bit longer for tenderness.
Thyme: Dried thyme is easy and convenient, but fresh thyme adds brighter flavor. If it’s not available, Italian seasoning or herbs de Provence are great alternatives too.
How Do I Get the Pork Chops Perfectly Cooked?
Getting perfectly cooked pork chops is key to this dish. Start by seasoning them well and then sear them over medium-high heat. Here are some easy tips:
- Make sure to let your pork chops come to room temperature before cooking to ensure even cooking.
- Cook them until they’re golden brown on one side before flipping—don’t rush this step!
- Check for doneness using a meat thermometer; you want an internal temperature of 145°F (63°C).
Let them rest for a few minutes after cooking before adding to the sauce. It helps keep them juicy! Enjoy your creamy creation!
Easy Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This delicious dish can be prepared in about 30 minutes! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. It’s very manageable and perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning both sides of the pork chops with salt and black pepper. This will enhance the flavor and help create a nice crust when cooked.
2. Cook the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 4-5 minutes on each side, or until they’re nicely browned and cooked through. To check for doneness, you can use a meat thermometer; it should read 145°F (63°C). Once cooked, remove the pork chops from the skillet and set them aside.
3. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until they are tender and browned. This step adds a wonderful depth of flavor to the dish.
4. Add Garlic:
Add the minced garlic to the skillet and cook it for an additional minute until it’s fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Create the Sauce:
Pour in the chicken broth, making sure to scrape the bottom of the skillet to loosen any flavorful browned bits that may be stuck. Allow the mixture to simmer for 2-3 minutes.
6. Add Cream and Thyme:
Now, reduce the heat to medium-low and stir in the heavy cream and dried thyme. Let this sauce simmer gently for about 3-5 minutes to thicken slightly. Keep stirring occasionally!
7. Incorporate Spinach:
Add the fresh spinach to the skillet and cook for another 2 minutes or until wilted. If you are using Parmesan cheese, stir it in now for extra creaminess and flavor.
8. Combine Everything:
Return the pork chops back to the skillet, placing them in the creamy mushroom and spinach sauce. Spoon some sauce over the pork chops, allowing them to warm together for about 2 more minutes.
9. Garnish and Serve:
Before serving, garnish the dish with fresh chopped parsley for a pop of color and extra flavor. Serve hot with a side of rice, mashed potatoes, or crusty bread to soak up all that delicious sauce!
This recipe yields tender, flavorful pork chops in a rich and creamy mushroom-spinach sauce—perfect for a cozy weeknight dinner! Enjoy!
FAQ for Easy Creamy Spinach Mushroom Pork Chops
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes, you can! Just adjust the cooking time, as bone-in pork chops will take a bit longer to cook through. Make sure to check for the internal temperature of 145°F (63°C) to ensure they’re safe to eat.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can work in place of heavy cream. For a dairy-free version, try using coconut milk or almond milk, but be aware that the flavor will change slightly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or asparagus for added flavor and nutrition. Just sauté them along with the mushrooms until they’re tender before adding the cream and spinach.
