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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops made in one skillet with golden, bone-in pork chops simmered in a pale green cream sauce with visible mushrooms and wilted spinach. The sauce thickens with parmesan and heavy cream for a lush, herb-flecked finish.
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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
  • 1 salt to taste
  • 1 black pepper to taste
Sauté base
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 4 clove garlic minced
  • 0.5 cup chicken broth
Cream sauce
  • 1 cup heavy cream
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 cup parmesan grated
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper and sear in olive oil over medium-high heat for 4–5 minutes per side, until golden. Set the pork chops aside.
Cook the mushrooms
  1. Melt the butter in the same pan and cook the mushrooms over medium heat for 4–5 minutes, until golden.
Build the sauce
  1. Add the garlic and Italian seasoning and cook for 30 seconds, stirring until fragrant.
  2. Pour in the chicken broth and simmer for 2 minutes, then stir in the heavy cream and parmesan. Simmer for 3–4 minutes until the sauce thickens.
Wilt the spinach
  1. Add the baby spinach and stir until wilted throughout.
Finish and serve
  1. Return the pork chops to the pan, spoon the sauce over them, and simmer for 3 minutes. Garnish with fresh parsley before serving.

Notes

For the best sauce texture, simmer until it visibly coats the back of a spoon before adding the spinach, and keep the heat steady while returning the pork chops to warm through. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet to avoid breaking the cream. Freezing is not recommended because the dairy sauce can separate. For a lighter option, swap heavy cream for half-and-half and reduce simmer time by a minute to keep it from thinning.