Go Back
+ servings
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.
Course Main Course
Cuisine American
Keyword creamy pork chops, creamy spinach mushroom pork chops
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 469kcal


  • 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


  • 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.
  • 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.


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