These Easy Creamy Spinach Mushroom Pork Chops are a dinner dream! Juicy pork chops are cooked in a rich and creamy sauce with tender spinach and flavorful mushrooms.
Who doesn’t love a dish that’s both yummy and looks fancy? I enjoy serving this with rice or mashed potatoes to soak up all that tasty sauce. It’s a win-win! 🍽️
Key Ingredients & Substitutions
Pork Chops: I like using bone-in pork chops for added flavor, but boneless works well too! If you’re looking for a leaner option, thinly sliced chicken breasts can also be a great substitute.
Mushrooms: Cremini mushrooms give a nice earthy taste, while white mushrooms are milder. You could use other mushrooms like shiitake or portobello based on your preference.
Heavy Cream: This is key for a rich sauce. If you’re watching calories, you could swap it for half-and-half, but the sauce might be less creamy. Coconut cream is a good non-dairy alternative!
Dijon Mustard: It adds a little tang. If you don’t have it, you can skip it or use yellow mustard in a pinch.
Spinach: Fresh baby spinach wilts beautifully, but frozen spinach could work too. If using frozen, just make sure to thaw and squeeze out excess water before adding it to the sauce.
How Do You Cook Pork Chops Perfectly?
Getting that perfect sear on pork chops is essential for flavor and texture. Here’s how to do it:
- Start with pork chops at room temperature for even cooking.
- Heat your skillet until it’s hot but not smoking to avoid burning. This helps to achieve a nice brown crust.
- Don’t crowd the pan! Cook in batches if necessary so they sear rather than steam.
- Let them rest after cooking to keep the juices inside.
This technique ensures your pork chops are juicy and flavorful, making every bite enjoyable!
Easy Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 3 cups fresh baby spinach
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but looks fancy enough for guests!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning the pork chops generously with salt and pepper on both sides. This will enhance their flavor while cooking.
2. Sear the Pork Chops:
Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, add the pork chops to the skillet. Sear them for about 4-5 minutes on each side until they are golden brown and cooked through (you can check with a meat thermometer; it should read 145°F/63°C). Once done, remove the chops from the skillet and set them aside.
3. Cook the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them for 5-6 minutes until they are nicely browned and tender.
4. Add Garlic:
Add the minced garlic to the skillet and cook for another 30 seconds until it becomes fragrant. Be careful not to burn the garlic!
5. Deglaze the Pan:
Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds lots of flavor!
6. Make the Cream Sauce:
Stir in the heavy cream, Dijon mustard (if you’re using it), dried thyme, and grated Parmesan cheese. Let this mixture simmer for about 3-4 minutes until the sauce thickens slightly.
7. Add the Spinach:
Add the fresh spinach to the sauce and cook for about 1-2 minutes until it wilts down. Your kitchen will smell amazing!
8. Combine Everything:
Return the seared pork chops to the pan, and spoon the creamy spinach mushroom sauce over the top. Let everything heat together for a couple of minutes to marry the flavors.
9. Garnish and Serve:
Garnish your dish with freshly chopped parsley and serve hot. This goes wonderfully with mashed potatoes, rice, or steamed veggies!
Enjoy your delicious and comforting creamy spinach mushroom pork chops! They’ll surely impress everyone at the table.
FAQ for Easy Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but be sure to thaw them completely before cooking. Thaw them in the fridge overnight or use the quick method of placing them in a sealed plastic bag submerged in cold water.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but the sauce will be less creamy. For a dairy-free alternative, consider using coconut cream or a cream substitute made from cashews!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in the microwave, stirring occasionally, to ensure even heating and prevent the sauce from splitting.
Can I Make It Vegetarian?
Absolutely! You can use portobello mushrooms instead of pork chops, and replace the chicken broth with vegetable broth. The creamy sauce will still be rich and delicious!
