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One-Pan Creamy Garlic Pork Chops with Spinach

A perfectly seared pork chop served in a cast iron skillet with creamy garlic sauce and wilted spinach.
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Cook tender pork chops and a rich, creamy garlic sauce all in one skillet for easy weeknight cooking and minimal cleanup.

Ingredients

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  • 4 boneless pork chops (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 tablespoon butter

Instructions

  1. Season the pork chops on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  5. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes until the sauce begins to thicken slightly.
  6. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth.
  7. Return the pork chops to the skillet. Spoon some sauce over the top of each chop.
  8. Add the fresh spinach around the pork chops. Cover the skillet and let it cook for 3 to 5 minutes, or until the pork chops reach an internal temperature of 145 degrees Fahrenheit and the spinach wilts.
  9. Stir in the butter just before serving for extra richness. Serve the pork chops immediately with the sauce poured over them.

Notes

  • To prevent the sauce from breaking, keep the heat on low after adding the cream and Parmesan cheese. Do not boil the sauce once the cheese is added.
  • If you prefer thicker chops, you may need to add 5 to 10 minutes of covered cooking time after returning them to the sauce.
  • You can substitute mushrooms or sun-dried tomatoes for the spinach if desired.

Nutrition

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