Quick and Easy Pork Chops with Spinach Cream Sauce: Ready in 25 Minutes
These pork chops with spinach cream sauce are perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. It’s like dining out but in the comfort of your own home.
The pork chops are so tender, and they sit on a bed of creamy spinach sauce that’s just downright indulgent. The fresh spinach adds a pop of color, and the cream and cream cheese create this velvety sauce that you’ll want to pour over everything. Definitely a must-try for any dinner rotation!
If you love cooking with fresh ingredients, you might enjoy growing your spinach—check out this garden-to-table collection of fresh spinach recipes.
Pork Chops with Spinach Cream Sauce
Equipment
- Large skillet
- Tongs or spatula
- Paper Towels
- Knife and cutting board
- Meat thermometer (optional)
Ingredients
- 4 pork chops (about 1/2 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 16 ounces baby spinach
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 ounces cream cheese
- 1/3 cup heavy cream
Instructions
- Season and cook the pork chops. Dry the pork chops with paper towels until they're completely dry. Then, season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the pork chops when the oil is hot. Cook for about 4 minutes on each side until they're brown and the inside reaches 145°F (63°C). Then, move the pork chops to a plate and cover loosely with foil to keep them warm.
- Sauté the spinach. In the same skillet, add the baby spinach. It may seem like a lot at first, but it will quickly wilt down as it cooks. Sauté the spinach for about 2-3 minutes, stirring occasionally until fully wilted. Once wilted, transfer the spinach to a plate lined with paper towels to drain. Press another paper towel on top of the spinach to remove as much excess moisture as possible, making sure the sauce isn’t watery.
- Prepare the garlic and sauce. Lower the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and cook for 1-2 minutes until it becomes fragrant and slightly softened, being careful not to let it burn. Return the drained spinach to the pan and stir to combine with the garlic.
- Make the cream sauce. Add the cream cheese to the skillet in small chunks, stirring constantly until it begins to melt. Gradually pour in the heavy cream, stirring until the cream cheese is fully melted and the sauce is smooth and creamy. Allow the sauce to simmer for 1-2 minutes, thickening slightly. Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper if needed.
- Combine and serve. Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the pork chops to coat them. Cook for an additional 1-2 minutes to allow the flavors to meld together. Serve immediately, either with the sauce spooned over the pork chops or with the pork chops nestled on a bed of creamy spinach sauce. For an extra touch, garnish with freshly ground black pepper or a few fresh spinach leaves.
Notes
More Tips:
Remember, let your pork chops rest at room temperature for 15-20 minutes before cooking. This helps them cook more evenly.
When cooking the pork chops, make sure they have enough space in the pan. They’ll steam rather than sear if they’re too close together, preventing that nice golden-brown crust.
If your sauce takes a little longer, warm the pork chops by covering them loosely with foil. This prevents them from cooling down and keeps them tender.
It’s best to serve this dish immediately while the sauce is still warm and creamy. If you need to wait, keep everything warm on low heat and stir the sauce occasionally to maintain its smooth texture.
If you’re looking for more ways to enjoy spinach, you might also love this spinach dip, which is just as creamy and satisfying.
Key Ingredients and Tools
To make this recipe right, you’ll need a few specific tools and ingredients that might differ from what you typically use. Here’s what you need to know:
- Pork chops: It’s best to choose pork chops with the bone in them for more flavor and juiciness, but boneless ones will work, too, if that’s all you have. You can replace it with boneless pork chops, but remember, they might cook more quickly.
- Heavy cream: This is what makes the sauce rich and creamy. You can find it in the dairy section near the milk and half-and-half. Use half-and-half or whole milk for a lighter sauce if unavailable, but it won’t be as rich.
- Cream cheese: It adds thickness and tang to the sauce. If you’re out of cream cheese, you could substitute it with a small amount of mascarpone, although the sauce might be slightly less tangy.
- Meat thermometer: This tool helps you check that your pork chops are cooked to the perfect internal temperature of 145°F, making sure they’re safe but still juicy.
These items will help you create a tasty and perfectly cooked dish every time. Be sure to have them ready before you start cooking!
Troubleshooting and Help
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the sauce. This will keep your sauce from getting too watery. However, if you’d like to use fresh spinach straight from your garden, check out this guide on how to grow spinach to make sure you always have it on hand.
No worries! You can use mascarpone or even a bit of sour cream instead. Remember that the flavor and texture might be slightly different, but it will still be delicious.
The best way is to use a meat thermometer. You’re looking for an internal temperature of 145°F. If you don’t have a thermometer, the pork should be firm to the touch, and the juices should run clear. If you enjoy pork chops, you may want to consider cooking them in a cast iron skillet for added flavor.
You can cook the pork chops and make the sauce beforehand, but I’d recommend reheating them gently on the stove to keep the sauce nice and creamy. Just be careful not to overcook the pork when reheating.
You can use half-and-half or whole milk if you’re out of heavy cream. The sauce might not be as rich, but it will still taste great!
Hopefully, these answers clear up any questions and help you make this recipe with confidence!
This Pork Chops with Spinach Cream Sauce is a quick and satisfying meal perfect for any night of the week. It’s easy to prepare, flavorful, and sure to become a favorite in your home.
If you’re a fan of pork chop recipes, you might also enjoy Crockpot Pork Chops with Apples for a comforting, slow-cooked variation.
Whether you’re cooking for family or hosting friends, this dish is a great choice that everyone will love. I hope you enjoy making and sharing it with your loved ones.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.