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Creamy Spinach Mushroom Pork Chops

Creamy spinach mushroom pork chops with a lush pan sauce—golden seared pork chops simmered in a pale green mushroom-and-spinach cream sauce. This skillet pork dinner uses heavy cream, parmesan, and wilted baby spinach for a thick, 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: 630
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Creamy mushroom sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 4 clove garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 cup parmesan grated
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear and set the pork chops
  1. Season the pork chops with salt and pepper and sear in the olive oil in a skillet over medium-high heat for 4–5 minutes per side until golden. Transfer to a plate or bowl and set aside.
Cook the mushrooms and build the sauce
  1. Melt the butter in the same skillet, then cook the sliced mushrooms for 4–5 minutes until golden. Stir occasionally to brown evenly.
  2. Add the minced garlic and Italian seasoning and cook for 30 seconds. Stir constantly so the garlic doesn’t brown too much.
  3. Pour in the chicken broth and simmer for 2 minutes. Scrape up any browned bits from the bottom of the pan.
  4. Stir in the heavy cream and grated parmesan, then simmer for 3–4 minutes until the sauce thickens. Keep the heat at a steady simmer.
  5. Add the baby spinach and stir until wilted. Cook just until the spinach turns bright green and soft.
Simmer pork in the creamy spinach mushroom sauce
  1. Return the pork chops to the skillet, spoon the sauce over them, and simmer for 3 minutes. Make sure the pork stays at a gentle simmer while the sauce clings to the chops.
  2. Garnish with fresh parsley and serve hot. Add parsley right before serving for the best color.

Notes

For best browning, pat the pork chops dry before seasoning and sear without moving them for the first 4–5 minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream if needed. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter version, use half-and-half instead of heavy cream and simmer a minute or two longer to thicken.