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    Home Ā» Pork Ā» Creamy Spinach Mushroom Pork Chops

    Creamy Spinach Mushroom Pork Chops

    Published December 7, 2020 / Updated April 10, 2021 / 11 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.

    creamy spinach mushroom pork chops in a skillet

    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).

    seared pork chops in a skillet

    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. šŸ™‚
    • 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). 

    creamy pork chops with spinach and mushrooms on a plate with mashed potatoes

    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:

    • Creamy Garlic Pork Chops
    • Smothered Pork Chops
    • Creamy Balsamic Pork Tenderloin
    • Honey Soy Pork Chops
    • Easy Pan Seared Pork Chops Recipe
    • Ranch Pork Chops

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

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

    creamy spinach mushroom pork chops in a skillet

    Creamy Spinach Mushroom Pork Chops

    These spinach mushroom pork chops have a creamy garlic sauce that comes together quickly and makes an excellent weeknight dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    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
    Previous Post: « Chicken Alfredo Gnocchi Bake
    Next Post: Cajun Scalloped Potatoes »

    Reader Interactions

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    1. Kim CHATTERLEY says

      February 25, 2021 at 6:31 PM

      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
      • Natasha says

        February 25, 2021 at 8:04 PM

        Excellent!! So happy you enjoyed it, Kim.

        Reply
        • Beth says

          April 11, 2021 at 8:10 AM

          Can you freeze this?

          Reply
          • Natasha says

            April 11, 2021 at 10:11 AM

            I don't recommend it. Cream sauces usually don't freeze/thaw/reheat too well.

            Reply
    2. Lauren says

      December 23, 2020 at 12:42 PM

      Is it possible to sub anything for the heavy whipped cream? Coconut milk maybe?

      Reply
      • Natasha says

        December 23, 2020 at 1:20 PM

        You could try, but the flavor will be a bit coconutty.

        Reply
    3. Marti Munns says

      December 13, 2020 at 9:04 AM

      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
      • Natasha says

        December 13, 2020 at 2:42 PM

        I think that will be delicious! šŸ™‚ You're very welcome. Happy holiday to you! I miss Vegas... we were supposed to visit twice since March. šŸ™

        Reply
      • Sarah says

        February 18, 2021 at 5:23 AM

        How did it go in the slow cooker. ? I’m now going to give it a go myself !

        Reply
    4. Mathilde says

      December 12, 2020 at 6:47 PM

      So good! Just did it for dinner tonight. I swapped the spinach with kale since I had a bunch left in the fridge.

      Reply
      • Natasha says

        December 13, 2020 at 2:45 PM

        So pleased you enjoyed it!! šŸ™‚

        Reply

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