Creamy Spinach Mushroom Pork Chops recipe features tender pork chops cooked in a rich garlic mushroom sauce with fresh baby spinach and a smooth cream base. This easy dinner idea is perfect for quick weeknight meals or a flavorful family dinner. Made with simple ingredients like olive oil, garlic, and Italian seasoning, this pork chop dish delivers hearty and comforting flavors. Serve alongside mashed potatoes or rice for a complete homemade dinner that’s both satisfying and quick to prepare.

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

Remove pork chops from the fridge about 15–30 minutes before cooking. Season both sides generously with salt and pepper.
Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Once hot, sear the pork chops for 3–5 minutes per side, until golden brown (3 minutes for thinner chops, 5 minutes for up to 1″ thick). Remove chops and set aside.
In the same skillet, add the remaining butter, mushrooms, garlic, and Italian seasoning. Cook for 5–6 minutes until mushrooms release their moisture and it mostly evaporates.
Sprinkle flour over the mushrooms and stir constantly for about 1 minute to cook out the raw flavor.
Pour in chicken broth and lemon juice, stirring well to dissolve the flour. Simmer for 1–2 minutes until the liquid reduces by half.
Stir in the heavy cream.
Return the pork chops to the skillet, cooking for an additional 3–5 minutes until the sauce thickens slightly and the pork reaches an internal temperature of 145°F. Keep the sauce at a gentle simmer—avoid boiling.
Lift the pork chops with tongs and tuck the spinach underneath. Remove skillet from heat and allow the spinach to wilt for 1–2 minutes.
Adjust seasoning with salt and pepper as needed. Serve immediately.

Why You’ll Love This Recipe

This dish combines tender pork chops with a rich, creamy mushroom sauce and fresh spinach, creating a balanced and comforting meal packed with flavor. It’s perfect for easy weeknight dinners or special occasions.

Tips

Let the pork chops come to room temperature before cooking for even doneness.
Use a meat thermometer to ensure perfectly cooked pork (145°F).
Don’t skip the lemon juice—it brightens and balances the richness of the cream sauce.

Variations and Substitutions

Swap baby spinach for kale or Swiss chard for a different leafy green option.
Use half-and-half instead of heavy cream for a lighter sauce.
For dairy-free, substitute butter with olive oil and use coconut cream instead of heavy cream.

FAQs

Can I use bone-in pork chops?
Yes, but adjust cooking time to ensure they’re cooked through.

What can I serve with this dish?
Rice, mashed potatoes, or crusty bread work well to soak up the creamy sauce.

Can I prepare this ahead of time?
It’s best served fresh, but you can make the sauce ahead and reheat gently before adding the pork and spinach.

Serving

Serve the pork chops with your favorite side dishes like roasted vegetables, garlic mashed potatoes, or a simple salad to complete the meal.

Suggestions

Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the creamy sauce and savory pork. For a non-alcoholic option, try sparkling water with a slice of lemon.