These juicy pork chops are cooked to perfection, then smothered in a rich and creamy garlic sauce. It’s a cozy meal that’s full of flavor and sure to impress!
Honestly, who can resist garlic? The sauce is so good, I find myself wanting to lick the plate clean. Do you ever catch yourself doing that? 🍽️
I love serving these pork chops with some mashed potatoes or a fresh salad. It makes for a lovely dinner that feels fancy but is super easy to whip up!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add great flavor and moisture, but boneless works just as well. If you’re looking for a lighter option, you could substitute with chicken breasts, adjusting cooking times accordingly.
Mushrooms: Cremini mushrooms are packed with flavor, but white button mushrooms can also work. If you’re not a fan of mushrooms, feel free to skip them or even replace them with sautéed bell peppers for a different taste.
Heavy Cream: While heavy cream gives that rich texture, you can use half-and-half or even coconut milk if you want a lighter version, though the sauce will be less creamy. For a healthier option, add Greek yogurt after removing from heat for a tangy twist.
Spinach: Fresh baby spinach is perfect here, but kale or Swiss chard can also be used. If you’re in a pinch, thawed frozen spinach will work; just make sure to drain it well before adding.
How Do You Achieve Perfectly Seared Pork Chops?
Getting that golden crust on your pork chops requires the right heat and patience. Here’s a simple way to ensure it turns out great:
- Make sure your skillet is hot but not smoking—medium-high heat is ideal.
- Don’t crowd the skillet; if necessary, cook in batches to ensure even browning.
- Resist the urge to flip the chops too early; let them sear well for about 4-5 minutes on each side.
- Use a meat thermometer to check doneness—145°F (63°C) is safe and juicy!
Pork Chops with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 1 cup fresh baby spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
For Serving:
- Cooked white rice or mashed potatoes
How Much Time Will You Need?
This delightful meal takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes seasoning and searing the pork chops, followed by 20 minutes making the creamy sauce and finishing off the dish. It’s quick enough for a weeknight dinner but special enough for a weekend feast!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning both sides of the pork chops with a sprinkle of salt and freshly ground black pepper. This adds flavor and helps to create a delicious crust when cooked. Make sure to season well!
2. Sear the Pork Chops:
In a large skillet (preferably cast iron), heat the olive oil over medium-high heat until it’s hot but not smoking. Carefully add the pork chops to the skillet and sear them until they are golden brown on each side, about 4-5 minutes per side, depending on their thickness. Once done, remove the pork chops from the skillet and place them on a plate. They’ll finish cooking later in the sauce.
3. Make the Sauce:
Lower the heat to medium and add 1 tablespoon of butter to the skillet. Once it’s melted, add the sliced mushrooms and cook them until they are softened and slightly browned, which should take about 5 minutes. Then, add the minced garlic and sauté for another minute until it releases a lovely aroma.
4. Bring it All Together:
Pour in the heavy cream and chicken broth, stirring and scraping the brown bits from the bottom of the pan to mix in all that flavor. If you’d like, stir in the Dijon mustard for added depth. Let the sauce simmer for about 3-5 minutes until it thickens slightly—this will be luscious!
5. Add the Finishing Touches:
Stir in the chopped spinach and the remaining 2 tablespoons of butter. Cook this mixture until the spinach wilts and the sauce becomes creamy and rich.
6. Return the Pork Chops:
Now it’s time to bring everything together! Place the pork chops back into the skillet and spoon some excitedly over the sauce. Let them cook for another 3-4 minutes until they reach an internal temperature of 145°F (63°C). They’ll soak up all those delicious flavors!
7. Serve and Enjoy:
Sprinkle with fresh parsley for a pop of color and serve the pork chops over a bed of cooked white rice or creamy mashed potatoes. Don’t forget to drizzle the creamy garlic mushroom sauce generously on top. Enjoy your delicious dinner!
Can I Substitute Chicken for Pork in This Recipe?
Yes, you can absolutely use chicken breasts or thighs instead of pork chops! Just adjust the cooking time since chicken breasts typically cook faster. Aim for an internal temperature of 165°F (74°C) for safe consumption.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally until heated through.
Can I Make This Dish Ahead of Time?
While the pork chops are best fresh, you can prepare the sauce a day ahead and store it in the fridge. Just reheat the sauce and sear the pork chops fresh when you’re ready to serve for the best texture.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or a non-dairy alternative like coconut milk. For a creamy texture, add Greek yogurt after the sauce is cooked and combined to keep it rich without the heaviness of cream.
