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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops made in one skillet with seared, golden pork chops and a pale green mushroom-spinach cream sauce. The sauce thickens with Parmesan and heavy cream, then gently simmers until spoon-coating and tender.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops (1 inch thick)
seasonings
  • salt and pepper to taste
frying base
  • 2 tbsp olive oil
  • 2 tbsp butter
mushrooms and aromatics
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
sauce liquids
  • 0.5 cup chicken broth
  • 1 cup heavy cream
greens and finishing
  • 2 cup fresh baby spinach
  • 0.25 cup parmesan, grated
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper. Sear them in olive oil over medium-high heat for 4–5 minutes per side until golden, then set aside.
Build the mushroom sauce
  1. Melt butter in the same pan. Cook the mushrooms for 4–5 minutes over medium-high heat until golden.
  2. Add garlic and Italian seasoning. Cook for 30 seconds, stirring until fragrant.
  3. Pour in the chicken broth and simmer. Simmer for 2 minutes, then stir in the heavy cream and Parmesan and simmer for 3–4 minutes until thickened.
  4. Add the baby spinach. Stir until wilted, turning the sauce pale green with visible mushrooms.
Simmer and serve
  1. Return the pork chops to the pan and spoon the sauce over them. Simmer for 3 minutes.
  2. Garnish with fresh parsley before serving. Let the sauce cling to the chops visibly before plating.

Notes

For best browning, pat the pork chops dry before seasoning and don’t move them during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet over low heat until hot (add a splash of broth or cream if the sauce tightens). Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer 1–2 minutes less to reduce curdling risk.