This creamy spinach and mushroom pork chops dish is a real treat! The tender pork chops are smothered in a delicious sauce with fresh spinach and earthy mushrooms.
Honestly, who doesn’t love a dish that gives you a hearty meal and makes your kitchen smell divine? I like to serve it with rice or mashed potatoes for a complete dinner!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are juicy and flavorful, but you can use boneless chops if you prefer. Just make sure to check the cooking time, as they might cook faster!
Mushrooms: Cremini mushrooms add depth, but white button mushrooms work just as well. If you’re feeling adventurous, try shiitake or even portobello slices to change up the flavor.
Heavy Cream: For a lighter option, half-and-half or whole milk can be used, but keep in mind that the sauce won’t be as rich. Another option is coconut cream for a dairy-free version!
Spinach: Fresh spinach is best for this dish. However, you can use frozen spinach if that’s what you have; just make sure to drain it well to avoid excess water in your sauce.
Dijon Mustard: This ingredient adds a nice zing, but you can skip it if you don’t like mustard. Alternatively, a splash of lemon juice can give a similar tangy flavor.
How Do I Get Perfectly Sear My Pork Chops?
Searing the pork chops is key for great flavor and texture. Here’s how to do it:
- Ensure your skillet is hot before adding the oil. A pre-heated pan helps achieve that nice, brown crust.
- Only flip the chops once to get an even sear. Cook each side for about 4-5 minutes, depending on thickness. They should reach an internal temp of 145°F.
- If you’re worried about overcooking, use a meat thermometer for precision.
By following these tips, you’ll have juicy, perfectly cooked pork chops every time! Enjoy your cooking!
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional for subtle tang)
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30-35 minutes in total. You’ll need around 10 minutes for preparation and about 20-25 minutes for cooking. It’s a quick and easy meal that’s full of flavor!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Begin by generously seasoning the pork chops with salt and black pepper on both sides. This will enhance the flavor during cooking.
2. Searing the Pork Chops:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops. Sear them for about 4-5 minutes on each side until they are nicely browned and cooked through. After cooking, take the pork chops out of the skillet and set them aside on a plate.
3. Cooking the Mushrooms:
In the same skillet, add the sliced mushrooms. Cook them for about 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
4. Adding Garlic:
Add the minced garlic to the skillet with the mushrooms and cook for an additional minute, stirring until the garlic becomes fragrant.
5. Making the Sauce:
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any flavorful bits stuck to the pan. This will add extra depth to your sauce!
6. Creamy Mixture:
Stir in the heavy cream and Dijon mustard (if you’re using it), then add the thyme. Bring the sauce to a gentle simmer and let it thicken slightly for a few minutes.
7. Adding Spinach:
Now, toss in the fresh spinach leaves and cook until they wilt down, which should take about 2-3 minutes.
8. Combining Everything:
Return the seared pork chops back into the skillet, spooning the creamy mushroom and spinach sauce over each chop. Let them simmer together for another 2-3 minutes to heat through and combine the flavors.
9. Final Touches:
Before serving, garnish with chopped parsley to add a fresh touch and color. This dish is bursting with flavor!
Serve these creamy spinach mushroom pork chops next to mashed potatoes, rice, or some crusty bread to soak up that delicious sauce. Enjoy your meal!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Boneless Pork Chops Instead?
Yes, you can! Boneless pork chops will cook faster than bone-in ones, so adjust the cooking time to around 3-4 minutes per side, or until they reach an internal temperature of 145°F.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, coconut cream works well, though it will impart a subtle coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the microwave or on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened.
Can I Make This Dish Ahead of Time?
While it’s best fresh, you can prepare the sauce and cook the pork chops ahead of time. Store them separately in the refrigerator, then reheat gently and combine them before serving. Just be cautious not to overcook the pork during reheating!
