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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.

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 it’s fantastic for company as well.

What you’ll need

  • Pork chopsyou 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
  • Italian seasoning – this dried herb blend includes a mix of classic herbs 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
  • Heavy cream – to make the sauce luscious and creamy
  • Spinach – for a pop of freshness
ingredients for spinach mushroom pork chops

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

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How to make mushroom spinach pork chops

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying pork chops and mushrooms in a skillet

Season the pork chops, then sear them on both sides in a skillet in the oil and some of the butter. Transfer to a plate. Sauté the mushrooms in the remaining butter with garlic and Italian seasoning until the water cooks off.

making sauce for spinach mushroom pork chops in a skillet and then adding cream

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.

returning pork chops to a skillet with sauce and adding spinach

Return the pork so it finishes cooking in the sauce, and then add in the spinach right at the end until it wilts. 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.

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.
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
4.88 from 57 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 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

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.

Nutrition

Calories: 469kcal, Carbohydrates: 6g, Protein: 32g, Fat: 35g, Saturated Fat: 18g, Cholesterol: 166mg, Sodium: 254mg, Potassium: 872mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2237IU, Vitamin C: 7mg, Calcium: 66mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iā€™m Natasha.

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4.88 from 57 votes (4 ratings without comment)

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148 Comments

  1. 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.

    1. Natasha says:

      I’m so glad it worked out for you, Michele!

  2. 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.

    1. Natasha says:

      Yay!! That’s so nice to hear!! You’re very welcome, Karen!

  3. 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.

    1. Natasha says:

      Sounds delicious, Mary!!

  4. Sheila omecene says:

    5 stars
    I added Dijon mustard, white wine. Left out Italian seasoning

    1. Natasha says:

      Glad you enjoyed it! šŸ™‚

  5. Christopher R Lane says:

    How long can you refrigerate this recipe

    1. Natasha says:

      I’d say 3-4 days.

  6. Katie says:

    Do you think this will work if I sub the heavy cream for 2% milk?? Looks delicious!

    1. 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.

  7. 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!

    1. Natasha says:

      Wonderful! You’re very welcome! šŸ™‚

  8. Elvia says:

    Sooooooooo good thank you for the recipe

    1. Natasha says:

      You’re welcome!!

  9. Tay says:

    5 stars
    Just made this , so simple and so good ! 10/10 would definitely recommend and will be making again

    1. Miranda @ Salt & Lavender says:

      Great to hear! Glad you liked it, Tay!

  10. Manda T says:

    5 stars
    Delicious and super easy. The whole family ate it, thank you!

    1. Natasha says:

      Excellent!! You’re very welcome!