Creamy Pork Chops with Garlic Sauteed Spinach

pork_chops

Enjoy pork chops smothered in a creamy mushroom sauce, alongside a healthy serving of spinach

YIELD

4 Servings

TOTAL TIME

30 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Pork, chops, bone-in

2.2 kg / 5 lb

4 chops

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Butter

30 g

30 g

Mushrooms, cremini or button, sliced

100 g

1 cup

Parsley, chopped

4 g

1 tbsp

Thyme, chopped

2 g

½ tbsp

Garlic, minced

12 g

4 cloves

Heavy Cream

180 g

185 mL / ¾ cup

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Olive oil, extra virgin

30 g 

30 mL / 2 tbsp

Garlic, minced

18 g

6 cloves

Salt

4 g

2 tsp 

Black pepper, freshly ground

2 g

1 tsp

Spinach, rinsed and dried

1½ lb

2 bunches

Butter

15 g

1 tbsp

Lemon

to taste

-

Salt

to taste

-

Parsley, chopped

For garnish

-

Thyme, chopped

For garnish

-

METHOD

  1. Season pork chops with salt and black pepper. In a large skillet, heat oil and butter over medium-high until butter is melted.
  2. Sear pork chops until golden or an internal temperature of 65°C / 145°F is reached, about 3-4 minutes per side. Transfer to a plate and set aside.
  3. 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. 
  4. Add parsley, thyme and garlic. Sauté until fragrant, about 30 seconds. 
  5. Add heavy cream and simmer until slightly thickened, about 3-4 minutes. Season with salt and black pepper. 
  6. Add pork chops back into sauce. Simmer to heat through, about 1 minute. Remove from stove and cover to keep warm. 
  7. 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. 
  8. 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. 
  9. Garnish pork chops with parsley and thyme. Serve with spinach. 

NOTES

  • Alternatively, you can use boneless pork chops 
  • Garnish spinach with sea salt if you have it. Otherwise, Kosher salt works well