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Creamy Spinach Mushroom Pork Chops

Published: / Updated: / 85 Comments

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This spinach mushroom pork chops recipe has a decadent creamy garlic sauce, and it comes together in 30 minutes for an excellent weeknight dinner!

If you enjoy the spinach and mushroom flavor combo, try my Creamy Balsamic Spinach Bacon Mushroom Chicken or this Creamy Mushroom and Spinach Gnocchi recipe next.

creamy spinach mushroom pork chops in a skillet

Why you'll love it

I used to be intimidated by pan seared pork chops, but then I learned how to cook them right! Spoiler alert: they're not meant to be dry and inedible. It's actually simple to make these creamy mushroom spinach pork chops and have them turn out juicy and tender every single time and in just half an hour.

The garlic cream sauce here perfectly complements the pork chops, and mushrooms and spinach are a classic combination that infuse great flavor into this dish. You're going to want to make this for an easy weeknight treat, but you'll also be able to keep it in your back pocket for when company is coming over.

What you'll need

  • Pork chops - you can use boneless or bone-in pork chops for this recipe. Just pick up whatever looks good at the store around 0.75" to 1" thick.
  • Salt & pepper - generously season the chops to get a crust and bring out the flavors
  • Olive oil and butter - for sautéing
  • Mushrooms - cremini is the variety we used. They're sometimes called baby bellas.
  • Garlic - our tasty aromatic. I like to mince the cloves with this garlic press. No chopping required!
  • Italian seasoning - our kitchen's favorite dried herb blend. It includes a mix of classics like rosemary and thyme all in a single jar.
  • Flour - it's a thickening agent for the sauce
  • Chicken broth - to add another savory layer
  • Lemon juice - a touch of acidity helps to brighten up the sauce. Use fresh lemon juice.
  • Heavy cream - to make the sauce luscious and creamy
  • Spinach - baby spinach adds a pop of freshness

seared pork chops in a skillet

Pro tip

  • Pork production has changed over the years, so it's now safe to eat pork that's 145F. Use an instant read thermometer to take the guesswork out. Pork that's still a bit pink inside is totally fine to eat. You can cook it a bit more if you wish, but keep in mind that pork can go from supple to dry and leathery really quickly.
creamy pork chops with spinach and mushrooms on a plate with mashed potatoes

How to make mushroom spinach pork chops

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Start by seasoning the pork chops and then searing on both sides in a skillet in the oil and some of the butter. I prefer cast iron, but any frying pan that's not too shallow is fine. Transfer them to a plate.
  • Sauté the mushrooms in the remaining butter with garlic and Italian seasoning until the water cooks off. Stir in the flour for a minute, and then pour in the chicken broth and lemon juice. Reduce the sauce, then add in the cream.
  • Return the pork so it finishes cooking in the sauce, and then add in the spinach right at the end. Season with extra salt & pepper if desired.

Substitutions and variations

  • As always, sub ingredients at your own discretion. Something with lower fat than heavy cream (like half-and-half or milk) will yield a thinner, less flavorful sauce and may curdle due to the high heat it's cooked at.
  • Fresh spinach works best, but if using frozen, be sure to thaw it first and then squeeze the water out really well. 
  • You can definitely change up the variety of mushrooms if you wish if you don't like cremini.

What to serve with creamy mushroom pork chops

  • It's great with Cream Cheese Mashed Potatoes, over a bed of rice, or your favorite pasta.
  • Steamed veggies are another option, sweet corn, or my Maple Roasted Carrots.
  • I like serving it along with a big slice of crusty bread to mop up that delicious cream sauce!

Leftovers and storage

  • Store your leftover pork chops in an airtight container in the fridge for 3-4 days.
  • You can reheat in the oven or in a saucepan at a low temperature until heated through for best results.
  • I generally don't recommend freezing leftovers of any pork with a cream sauce.

More easy pork recipes

close-up of creamy mushroom spinach pork chops in a skillet

If you made these creamy pork chops or have any questions about this recipe, talk to me in the comments below and leave a review! You can also find me on Instagram.

creamy spinach mushroom pork chops in a skillet

Creamy Spinach Mushroom Pork Chops

This spinach mushroom pork chops recipe has a decadent creamy garlic sauce, and it comes together in 30 minutes for an excellent weeknight dinner!
4.87 from 29 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 469 kcal

Ingredients
 

  • 4 pork chops see notes
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 7 ounces cremini or white mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon flour
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 3/4 cup heavy/whipping cream
  • 2 cups (packed) fresh baby spinach

Instructions
 

  • Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
  • In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
  • Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
  • Sprinkle the flour in and cook for about a minute, stirring nearly constantly.
  • Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.
  • Stir in the cream.
  • Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it.
  • Add in the spinach (I just lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately.

Notes

  • You can use boneless pork chops like I did or bone-in. I recommend pork chops that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
  • It's very easy to overcook pork. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 469kcalCarbohydrates: 6gProtein: 32gFat: 35gSaturated Fat: 18gCholesterol: 166mgSodium: 254mgPotassium: 872mgFiber: 1gSugar: 1gVitamin A: 2237IUVitamin C: 7mgCalcium: 66mgIron: 1mg
Keyword creamy pork chops, creamy spinach mushroom pork chops
Author Natasha Bull
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  1. Devan T says

    5 stars
    So delicious!!! Followed this recipe pretty exact. The only thing I changed was that I mixed in the spinach before I put the chops back in the pan. Figured it was just easier. Served with rice pilaf, which I happily mixed together the leftover sauce (drooling!). Will definitely make this again!

    Reply

  2. Elisa says

    5 stars
    I've made this recipe a few times. It has been a while since I have made this. My family loves this recipe. I serve this over white rice. This recipe is simple and easy. I will definitely will keep on making this recipe

    Reply

  4. Mary says

    4 stars
    The porkchops were delicious. I ran into some problem with the flour and it couldn't be used. So I used a bit of starch to thicken up the gravey. The next time I make it it will be with flour.
    Thanks for sharing the recipe.

    Reply

  5. Debbie says

    5 stars
    I made this tonight. It was delicious. I added a little extra garlic and extra mushrooms. Would add more spinach next time it it was really good.

    Reply

  7. Lauren says

    Hii could you use crème fresh rather than the heavy cream? Just realising that’s all I have at home!

    Thanks 🙂

    Reply

    • Natasha says

      Hi! I would probably add it in towards the end as there's a chance it could curdle. It'll change the flavor a bit, but I think it should still be good. Let me know how it goes if you try! 🙂

      Reply

  8. Julia Castro says

    5 stars
    I marinated the pork chops w minced garlic and pesto and added Worcestershire sauce about 2 tsp. Delicious and added Alfredo w the same sauce delicious👏🏽

    Reply

  9. Linda Hellinge says

    5 stars
    Great recipe so quick and easy! Turned out perfect and delish!! I made it in a Brasier and it was perfect. I used bone in pork chops and they were perfectly cooked. I did season a little flour and lightly coat them to get a nice crust.
    My husband Loved the gravy. For the two of us it’s a two night dinner, and I love it! It’s in my saved recipe file.
    Thank You,
    Linda Hellinge

    Reply

  10. Lea says

    5 stars
    Delicious! I had mushrooms and spinach in the fridge that needed to be used, and no plan for them. This was perfect! I added a little fresh grated nutmeg at the end. Next time, I will probably use wine instead of broth and maybe add a little mustard, as well. Most recipes for spinach and mushrooms include chicken and my husband is not a fan. Thank you for this!

    Reply

  11. Michele Maddox says

    I loved this dish. I chose to make a couple of modifications due to limited supplies in my fridge but it still worked. While the chops were cooking, I sauteed sliced onion, then added garlic and finally the mushrooms. I added Arugula because I didn't have spinach, then added heavy cream. I used Balsamic vinegar because I didn't have lemon juice and it all worked very well. And even without flour the saucy was creamy enough.

    Reply

  12. Karen U says

    5 stars
    OMG, I tried this for 8 chops and it turned out so good. My family loved it and ate every bit. I added a little red pepper flakes, some montreal steak seasoning, but followed the recipe. It was great! Thank you for this great recipe.

    Reply

  13. Mary says

    5 stars
    I made it using leftover pork loin. Just started with the sauce, added a little Lipton beefy onion soup mix for flavor and onions with the mushrooms. Added my tender cooked pork and the spinach last. We all loved it and it took less than 30 minutes.

    Reply

    • Natasha says

      Hi! I actually mention in the post that subbing for a lower fat alternative isn't a great idea. I'd hate for the recipe to go wrong for you.

      Reply

  17. Erva Macauley says

    5 stars
    This was a great recipe and easy to make. I doubled the cream sauce for 6 chops and used fat free 1/2 & 1/2 and it still worked out beautifully. We are always looking for something to brighten up dinner so thank you for this!

    Reply

  21. Kendall says

    Could this be made in the insta pot? Then add the cream and spinach afterwards? It looks so good and very interested in trying this recipe.

    Reply

    • Natasha says

      Hi Kendall! I haven't tried making pork chops in the IP. They get overcooked and rubbery very easily, so I am not sure that pressure cooking them is a good idea. Pressure cooking is great for tough cuts of meat that need to be tenderized over a fairly long period of time (pork chops are fairly lean and not that type of meat). If you do decide to give it a try, I would add the cream and spinach in towards the end as you mention.

      Reply

  22. Pat says

    5 stars
    This was yummy especially the sauce served it with baby potatoes, cauliflower and beans. Am going to try the sauce with a steak I'm sure it will taste just as good

    Reply

    • Lizzy A. says

      5 stars
      Very, very delicious and easy to make recipe. Needed to find something to do with my about to go bad spinach, and this dish was absolutely perfect for that! I especially enjoyed the sauce. Mushrooms are a new favorite of mine, and this was a great way to have them. Was a little skeptical about the porks chops bc I am notoriously bad about overcooking them, but I am happy to say that this recipe helped me get them right. Looking forward to eating this the next couple of days.

      Reply

  25. Brandie Benson says

    5 stars
    Made this for dinner tonight we loved it I added a small yellow onion with the mushrooms and used xanthan instead of flour to thicken it and used evaporated milk instead of heavy whipping cream served with garlic mashed potatoes

    Reply

  26. Susan Griffin says

    3 stars
    Obviously I did something wrong. An hour later I have a delicious meal, but overdone pork chops. I chose this because it did not take long. I should have Cooked the pork chops less and reduce sauce before adding the pork chops. Maybe cook the mushrooms in advance. Not sue.

    Reply

    • Natasha says

      Hi Susan! Yes, pork chops do not take long. I give pretty specific cooking guidelines within the blog post and recipe instructions based on the thickness of the chops since it's very easy to overcook pork, sadly, and so that's why I also recommend using an instant read meat thermometer. You could definitely reduce the sauce a bit more before adding the chops back to the pan if you didn't find that step 7 reduced it to your liking. Or, add a little more flour. It isn't meant to be *super* thick, though. It sounds like maybe you didn't cook the water out of your mushrooms enough. I wonder if perhaps you didn't have the skillet on a high enough heat... that would explain some of the issues you're encountering.

      Reply

  27. Denise says

    5 stars
    LOVED this. Followed the recipe exactly and it was amazing. Might double the sauce next time. Everyone was fighting for it😂.

    Reply

  28. Ceri M. says

    5 stars
    Made this for dinner last night and it was sooooo good. Will def make again! Instructions were perfect! Thank you for sharing!

    Reply

    • Natasha says

      Fantastic! Thank you for letting me know, Ceri. Glad the instructions were easy to follow... that's always my main goal! 🙂

      Reply

  29. Debi says

    5 stars
    Hubby and I made this for dinner tonight. So yummy. Next time we’ll add onions also. It was so good. Have a new dish to feed to company

    Reply

  30. Brenda Sierra says

    5 stars
    I prepared this dish tonight for dinner. Something different than plain fried chops. OMG is all there is to say. My husband was crazy about and I loved it!

    Reply

  32. Antonia Kirwin says

    5 stars
    OMG this was so good. Hubby doesn't care for mushrooms or spinach, so made it anyway.
    Well the sauce was so good he loved it. Served over rice.
    I did double the sauce and added extra garlic, as we both love garlic.

    Reply

  36. Julie says

    Y’all this is delicious! Even my kids liked it. My husband went crazy for the sauce! Will make over and over again.

    Reply

  37. Kim CHATTERLEY says

    5 stars
    I made this for dinner this evening. I increased the chicken stock to 1 cup and added an additional tablespoon of flour. It was delicious. The pork was tender and juicy. The sauce was amazing!

    Reply

  39. Marti Munns says

    I am going to make the pork chop recipe in my slow cooker tomorrow. I will hold off on the cream and spinach until the pork chops are fork tender and will also double the sauce recipe to have it over wide noodles or rice. Thank you for giving us recipes that we don't have to hunt grocery stores when we are supposed to stay home. I also wish you happy holidays and good health from Las Vegas. Marti

    Reply