Home » Pork » Creamy Spinach Mushroom Pork Chops

Creamy Spinach Mushroom Pork Chops

Name: Creamy Spinach Mushroom Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Published: Dec 7, 2020 / Updated: Apr 10, 2021 / 35 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

These spinach mushroom pork chops have a creamy garlic sauce that comes together quickly and makes an excellent weeknight dinner.

Love the spinach and mushroom flavor combo? Try my Creamy Balsamic Spinach Bacon Mushroom Chicken or this Creamy Mushroom and Spinach Gnocchi recipe.

These creamy mushroom spinach pork chops are ready in about half an hour. To make them, start by searing the pork chops on both sides in a skillet (I prefer cast iron, but any frying pan that's not too shallow is fine). You then take the pork chops out of the pan and transfer them to a plate. The sauce is made by sautéing the mushrooms with some garlic and Italian seasoning, then adding in some flour (thickening agent), chicken broth, lemon juice, and cream. The pork is finished in the sauce, and then spinach is added in right at the end. (Full ingredients & instructions are in the recipe card below).

Recipe notes & tips:

Pork production has changed over the years, and 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 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.
You can use boneless or bone-in pork chops for this recipe. Just pick up whatever looks good at the store. 🙂
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 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 then squeeze the water out really well.
You can definitely change up the variety of mushrooms if you wish (I used cremini).

What to serve with creamy mushroom spinach pork chops:

Try mashed potatoes, rice, pasta, or steamed veggies. Crusty bread would also be delicious to mop up that cream sauce.

Other pork recipes to try:

Will you make these spinach and mushroom pork chops? Questions about this recipe? Talk to me in the comments below!