Creamy Spinach Mushroom Pork Chops
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== Steps == | == Steps == | ||
| - | # Take the pork chops out of the fridge 15-30 minutes before starting the recipe | + | # Take the pork chops out of the fridge 15-30 minutes before starting the recipe. Season the pork generously with salt & pepper on both sides. |
# In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate. | # In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate. | ||
#;[[File:How-to-make-spinach-mushroom-pork-chops-1.jpg|300x400px]] | #;[[File:How-to-make-spinach-mushroom-pork-chops-1.jpg|300x400px]] | ||
# Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off. | # Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off. | ||
# Sprinkle the flour in and cook for about a minute, stirring nearly constantly. | # Sprinkle the flour in and cook for about a minute, stirring nearly constantly. | ||
| - | #;[[File:How-to-make-spinach-mushroom-pork-chops-2|300x400px]] | + | #;[[File:How-to-make-spinach-mushroom-pork-chops-2.jpg|300x400px]] |
# Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half. | # Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half. | ||
# Stir in the cream. | # Stir in the cream. | ||
# Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it. | # Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it. | ||
| - | #;[[File:How-to-make-spinach-mushroom-pork-chops-3|300x400px]] | + | #;[[File:How-to-make-spinach-mushroom-pork-chops-3.jpg|300x400px]] |
| - | #Add in the spinach ( | + | # Add in the spinach (lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately. |
Current revision as of 19:15, 3 July 2024
Ingredients
- 4 pork chops
- You can use boneless pork chops or bone-in that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
- It's very easy to overcook pork. Use an instant read thermometer and stop at 145F (pink inside is safe to eat).
- 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
Steps
- Take the pork chops out of the fridge 15-30 minutes before starting the recipe. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
- Sprinkle the flour in and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.
- Stir in the cream.
- Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it.
- Add in the spinach (lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately.
