These creamy spinach mushroom pork chops are a delightful treat! Juicy pork chops are smothered in a rich sauce made with spinach and mushrooms, making every bite comforting and yummy.
Honestly, who can resist such a tasty combo? I love serving them with mashed potatoes for that extra creaminess. It feels like a hug on a plate! 😊
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are great for this dish as they’re tender and cook evenly. If you’re looking for a leaner option, you could substitute with chicken breasts or even turkey cutlets!
Mushrooms: Cremini mushrooms add a nice depth of flavor, but white button mushrooms work just as well. If you’re feeling adventurous, shiitake mushrooms can offer a unique taste. Dried mushrooms can also be used in a pinch; just rehydrate them first.
Fresh Spinach: Use fresh spinach for the best texture and flavor. If you only have frozen spinach, just be sure to drain it well before adding it to the dish to avoid excess water. Alternatively, kale or Swiss chard are good replacements, but may need a bit more cooking time.
Heavy Cream: For a lighter sauce, try using half-and-half or whole milk. Coconut cream can also provide a dairy-free option, adding a unique taste!
Parmesan Cheese: While Parmesan is wonderful, you can substitute it with pecorino Romano or any aged hard cheese. Nutritional yeast is a great vegan substitute if you’re looking for a cheesy flavor without the dairy.
How Can I Ensure the Pork Chops Are Perfectly Cooked?
Cooking pork chops can be tricky, but some basic tips will help you get them just right. First, make sure you let your pork chops sit at room temperature for about 15-20 minutes before cooking. This helps them cook more evenly.
- Season generously with salt, pepper, and paprika if using. This builds flavor from the start!
- Heat your skillet to medium-high before adding the oil. This helps create a nice sear.
- Sear the pork chops for about 3-4 minutes on each side without moving them. A good sear locks in juices and flavor.
- Use a meat thermometer to check the internal temperature—145°F (63°C) is the sweet spot for juicy pork.
- After cooking, let the pork chops rest for a few minutes before serving. This helps them stay juicy!
Take your time, and don’t rush this step! It will make all the difference in keeping your pork chops delicious and moist.
How to Make Creamy Spinach Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 8 ounces mushrooms, sliced (such as cremini or white button)
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon paprika (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of cooking time, totaling around 35 minutes. It’s quick enough for a weeknight dinner yet delicious enough to impress your guests!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by generously seasoning both sides of the pork chops with salt, pepper, and paprika if you decide to use it. This will add wonderful flavor to the chops!
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 3-4 minutes on each side until they are golden brown. This helps to lock in all the delicious juices. Once done, remove the pork chops from the skillet and set aside on a plate.
3. Cooking the Mushrooms:
In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté until they become browned and tender, usually taking about 5-6 minutes. Make sure to stir them occasionally!
4. Adding Garlic and Spinach:
Now, add the minced garlic to the skillet and cook for another minute until fragrant—your kitchen will smell amazing! Then, stir in the chopped spinach and cook for about 2-3 minutes until it wilts down.
5. Making the Sauce:
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits stuck to the skillet. This adds depth to your sauce. Next, stir in the heavy cream, grated Parmesan cheese, and thyme. Bring the sauce to a gentle simmer and let it bubble for a minute or two.
6. Finishing the Dish:
Return the seared pork chops to the skillet. Spoon some of that creamy sauce over the chops, and let everything simmer together for an additional 5-7 minutes, or until the pork is cooked through (it should reach an internal temperature of 145°F / 63°C).
7. Taste and Garnish:
Before serving, taste the sauce and adjust the seasoning with salt and pepper if needed. Once ready, garnish with freshly chopped parsley for a pop of color and freshness!
Now, enjoy your creamy spinach mushroom pork chops paired with mashed potatoes, rice, or some crusty bread to soak up that rich sauce! Bon appétit!
FAQ for Creamy Spinach Mushroom Pork Chops
Can I Use Bone-In Pork Chops Instead?
Absolutely! Bone-in pork chops can add even more flavor to the dish. Just be aware that they may take a little longer to cook, so make sure to check the internal temperature to ensure they reach 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 whole milk. For a dairy-free alternative, try coconut milk or cashew cream, which will add a different but delicious flavor to the sauce!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stove over low heat, adding a splash of chicken broth or cream to keep the sauce creamy and prevent it from thickening too much.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate other vegetables like bell peppers, zucchini, or even sun-dried tomatoes for added flavor and nutrition. Just sauté them along with the mushrooms for best results!
