This creamy spinach mushroom pork chop dish is a true delight! Juicy pork chops are smothered in a rich sauce made with fresh spinach and mushrooms, making dinner feel special.
What’s not to love? The sauce is creamy, and it pairs perfectly with rice or mashed potatoes. I always make sure to have a little extra sauce to drizzle on top—because why not? 😄
Key Ingredients & Substitutions
Pork Chops: You can use either bone-in or boneless pork chops. For more flavor, I often prefer bone-in chops. If you want a leaner option, you can substitute with chicken breasts or even seitan for a vegetarian choice.
Mushrooms: While cremini and white button mushrooms are great, try using shiitake or portobello for a richer flavor. If you can’t find fresh mushrooms, canned mushrooms work in a pinch—just rinse and drain them before adding.
Heavy Cream: For a lighter version, substitute with half-and-half or use coconut milk for a dairy-free option. If you’re looking for lower calories, cashew cream is a great creamy alternative.
Spinach: Fresh spinach wilts nicely, but you can use frozen spinach as well. Make sure to thaw and drain it thoroughly before adding it to the dish.
How Do You Get the Pork Chops Perfectly Cooked?
Cooking pork chops perfectly is about the right temperature and timing. Here’s how to ensure they remain juicy:
- Make sure your skillet is hot enough before adding the pork chops to get that nice sear. A medium-high heat is typically ideal.
- Pork should reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy, or cut into the meat to check for doneness without overcooking.
- Let the pork chops rest for a few minutes after cooking; this helps redistribute the juices back into the meat, keeping them moist.
With these tips and ingredients, your creamy spinach mushroom pork chops will be delicious every time! Happy cooking!
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (such as cremini or white button)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 3 cups fresh spinach
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients, followed by 20 minutes cooking the pork chops and making the delicious creamy sauce!
Step-by-Step Instructions:
1. Season the Pork Chops:
First, make sure your pork chops are nice and dry. Pat them gently with a paper towel, and then generously season both sides with salt and pepper. This will enhance their natural flavor and ensure a great sear!
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the pork chops in the skillet. Let them sear until they are golden brown and cooked through, about 4-5 minutes per side. After they are done, transfer the pork chops to a plate and set them aside. They’ll stay warm while we get the sauce ready!
3. Cook the Mushrooms:
Using the same skillet (don’t clean it!), add the butter and the sliced mushrooms. Sauté the mushrooms until they are browned and all their moisture has evaporated, which will take about 5-6 minutes. This really intensifies their flavor and gives your sauce depth!
4. Add the Garlic:
Now, add the minced garlic to the skillet and cook it for about 1 minute or until you can smell the wonderful aroma. Be careful not to let it burn!
5. Create the Sauce Base:
Pour the chicken broth into the skillet, scraping the bottom to release any delicious bits that might be stuck. Let this simmer and reduce until it’s about half the original amount, around 3-4 minutes.
6. Mix in the Cream:
Next, stir in the heavy cream and Dijon mustard, bringing the sauce to a gentle simmer. This will create that rich, creamy sauce we love!
7. Add the Spinach:
Add the fresh spinach to the skillet. Stir it in and let it cook until just wilted, which should take about 2 minutes. Don’t forget to season the sauce with salt and pepper before moving on!
8. Combine Everything:
Now it’s time to bring everything together. Carefully place the pork chops back into the skillet with the sauce, spooning some of that delicious creamy goodness over them. Let them gently warm up in the sauce for 2-3 minutes.
9. Serve and Enjoy:
Finally, garnish with freshly chopped parsley before serving. This creamy spinach mushroom pork chop dish is perfect when paired with mashed potatoes, rice, or some warm crusty bread. Enjoy your meal!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! You can use frozen spinach if you prefer. Just make sure to thaw it completely and squeeze out any excess water before adding it to the sauce. This keeps the dish from becoming too watery!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even whole milk. For a dairy-free alternative, try coconut cream or cashew cream for a creamy texture without dairy.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or a bit more cream to keep the sauce from thickening too much.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or even kale for added flavor and nutrients. Just sauté them along with the mushrooms for best results!
