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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!
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
- 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.
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
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.
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
- 4 pork chops see notes
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 8 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
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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