Creamy Pork Chops with Garlic Sauteed Spinach

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Juicy pork chops prepared in a rich, creamy mushroom sauce with fresh herbs and garlic.

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

PORK CHOPS

  • 5 lb Pork chops, bone-in
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Olive oil , extra virgin
  • 2 tbsp Butter

CREAM SAUCE

  • 1 cup Mushrooms, cremini or button, sliced
  • 1 tbsp Parsley , chopped
  • 4 cloves Garlic, minced
  • ¾ cup Heavy cream
  • To taste Salt
  • To taste Black pepper, freshly ground

SPINACH

  • 2 tbsp Olive oil , virgin
  • 6 cloves Garlic, minced
  • 2 tsp Salt
  • 1 tsp Black pepper, freshly ground
  • 1 ½ lb Spinach
  • 1 tbsp Butter
  • To taste Lemon
  • To taste Salt
  • For garnish Parsley, chopped

METHOD

  • Season pork chops with salt and black pepper. In a large skillet, heat oil and butter over medium-high until butter is melted.
  • Sear pork chops until golden or an internal temperature of 65°C / 145°F is reached, about 3 to 4 minutes per side. Transfer to a plate and set aside.
  • In the same skillet, lower heat to medium and add mushrooms. Cook until browned, about 4 minutes. Scrape up any bits left over from the chops and stir to incorporate.
  • Add parsley and garlic. Sauté until fragrant, about 30 seconds. Add heavy cream and simmer until slightly thickened, about 3-4 minutes. Season with salt and black pepper.
  • Add pork chops back into sauce. Simmer to heat through, about 1 minute. Remove from stove and cover to keep warm.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in spinach, salt, and black pepper. Cover and cook for about 2 minutes.
  • Uncover pot and increase heat to high. Cook spinach until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a serving bowl and top with butter, lemon, and salt.
  • Garnish pork chops with parsley. Serve with spinach.

NOTES

  • You can also chop broccoli stems into pieces the same size as florets and cook at the same time 
  • Sesame seeds, hot sauce and additional scallions can all be used as optional garnishes 
  • Alternatively, you can use sushi or Jasmine rice. Rice can be cooked up to two days in advance if refrigerated