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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops made in one skillet with golden seared pork chops and a pale-green sauce of wilted spinach, mushrooms, garlic, and parmesan. Spoons of thick cream mushroom pork chop sauce coat the chops for an easy pan pork dinner.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Seasoning
  • 1 salt and pepper to taste
Searing fat
  • 2 tbsp olive oil
  • 2 tbsp butter
Mushroom base
  • 8 oz mushrooms sliced
  • 4 garlic cloves, minced
  • 0.5 cup chicken broth
Cream sauce
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.25 cup parmesan grated
Spinach
  • 2 cup fresh baby spinach
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then heat the olive oil in a skillet over medium-high heat and sear until golden, about 4–5 minutes per side. Transfer to a plate and set aside while you make the sauce.
Cook the mushrooms and aromatics
  1. Melt the butter in the same skillet, then add the mushrooms and cook until golden, about 4–5 minutes. Stir occasionally so the slices brown evenly.
  2. Add the minced garlic and Italian seasoning and cook for 30 seconds until fragrant. Keep it moving so the garlic doesn’t brown.
Build the creamy mushroom sauce
  1. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan. This creates extra flavor for the sauce.
  2. Stir in the heavy cream and parmesan, then simmer for 3–4 minutes until the sauce thickens. Watch for a lush, spoon-coating texture.
  3. Add the baby spinach and stir until wilted throughout, about 1–2 minutes. The sauce should look pale green with spinach dispersed.
Finish and serve
  1. Return the pork chops to the skillet and spoon the sauce over them, then simmer for 3 minutes to heat through. Turn the chops once so they absorb sauce.
  2. Garnish with fresh parsley and serve immediately. Keep the sauce visibly thick and herb-flecked over the chops.

Notes

Pro tip: For best browning, pat pork chops dry before seasoning and searing, and don’t move them for the first 3 minutes per side. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, simmer a few extra minutes to thicken.