These creamy spinach mushroom pork chops are a treat for your taste buds! The tender pork chops pair perfectly with a rich and tasty sauce made from fresh spinach and mushrooms.
I love how easy this dish is to whip up after a busy day. The combination of flavors makes me feel like a gourmet chef—who knew dinner could taste this fancy?
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are perfect for this recipe because they stay juicy and flavorful when cooked. If you have bone-in chops, feel free to substitute with boneless ones. Just watch the cooking time as they will cook faster.
Mushrooms: I recommend using cremini mushrooms for a deeper flavor, but white mushrooms work just as well. If you’re looking for a different taste, you might try shiitake or baby bella mushrooms. They can add a unique twist!
Heavy Cream: Heavy cream brings richness to the sauce. If you’re watching fat intake, you can use half-and-half or even a dairy-free cream alternative like coconut cream, but note that the taste will vary.
Spinach: Fresh spinach adds vibrancy and nutrients. If you only have frozen spinach, that’s fine! Just be sure to thaw it and squeeze out the excess water before adding it to the dish.
Thyme: Fresh thyme gives an excellent aroma to the dish. If you don’t have fresh thyme, dried thyme is a suitable substitute; just use half the amount since dried herbs are concentrated in flavor.
How Do You Achieve Perfectly Tender Pork Chops?
Cooking pork chops can be challenging, but with a few easy tips, you can ensure they turn out tender and juicy. First, let the pork chops rest at room temperature for about 30 minutes before cooking. This helps them cook evenly.
- Season well with salt and pepper before cooking to enhance flavor.
- Start with a hot skillet to get a good sear, which locks in juices.
- Use a meat thermometer; aim for an internal temperature of 145°F (63°C) for perfectly cooked pork.
- After cooking, let the chops rest for 5-10 minutes to keep them juicy.
Using these techniques will elevate your dish and impress your friends and family!
Delicious Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
For The Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For The Sauce:
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For The Vegetables:
- 2 cups fresh spinach leaves
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time, making it a quick and easy option for a weeknight dinner. Total time: around 30 minutes!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously with salt and black pepper on both sides. This step enhances their flavor. Set them aside as you heat the skillet.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil 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 that they’ve reached an internal temperature of 145°F (63°C). After cooking, 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 until they release their moisture and become nicely browned. This will add depth to your sauce.
4. Add Garlic:
Next, add the minced garlic to the mushrooms and cook for about 1 minute until fragrant. Be careful not to burn it!
5. Make the Sauce:
Pour in the chicken broth to deglaze the pan, scraping up any delicious bits stuck to the bottom. Then stir in the heavy cream and Dijon mustard until well combined.
6. Simmer and Thicken:
Add the fresh thyme and bring the sauce to a gentle simmer. Let it cook for about 3-5 minutes until it thickens slightly. This is where the magic happens!
7. Add Spinach:
Stir in the fresh spinach leaves and cook until they are just wilted. This will add a beautiful color and nutrition to your dish.
8. Combine and Heat:
Return the pork chops to the skillet, spoon some of that delicious sauce over the top, and let everything heat together for another 2-3 minutes. This allows the pork to absorb some of the sauce flavor.
9. Final Touches:
Taste the sauce and adjust the seasoning with salt and pepper if needed. If you’re feeling fancy, sprinkle some chopped parsley over the dish for color and freshness.
10. Serve and Enjoy:
Serve these creamy spinach mushroom pork chops hot with your favorite sides. They pair beautifully with rice, mashed potatoes, or a fresh salad. Enjoy!
I hope you love this creamy, flavorful recipe as much as I do!
Frequently Asked Questions (FAQ)
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just adjust the cooking time as they will cook faster, typically around 3-4 minutes per side. Make sure to check the internal temperature for doneness, which should be 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a dairy-free alternative like coconut cream. Keep in mind that the flavor will change slightly, but it will still be delicious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the stove over low heat or the microwave, making sure to stir occasionally for even heating. You might need to add a splash of chicken broth or cream to loosen the sauce when reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or asparagus for extra color and nutrients. Just sauté them along with the mushrooms for best results.
