PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 Servings
This is another one-skillet dish that you can easily make in under twenty minutes! Juicy boneless pork chops smothered in a luscious creamy garlic butter sauce. Plus, the spinach in the sauce is a nice touch to this delicious low-carb meal. This is by far the best pork chop recipe in town.
INGREDIENTS
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2 tsp olive oil
2 tbsp butter
3 pork chops, boneless
1/3 c. vegetable or chicken stock
1 tsp paprika
1 3/4 c. half and a half or heavy cream
6 cloves garlic, finely minced
3 c. baby spinach
1 small yellow onion, minced
1 tsp Italian seasoning
Fresh chopped parsley
1 tsp crushed red chilli pepper flakes, optional
1/4 c. fresh grated Parmesan cheese, optional
Salt and fresh cracked pepper, to taste
How to make Boneless Pork Chops in Creamy Garlic Spinach Sauce
Step 1: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and season both sides with paprika, salt, and pepper. Sear the chops for about 3 to 5 minutes per side until cook to your desired doneness. Note that the cooking time of the chops varies depending on their thickness. Set the pork chops aside when done.
Step 2: To the rest of the cooking juices in the same pan, add the butter and let it melt. Once melted, add the garlic, onion, Italian seasoning, and red crushed chilli pepper to the pan and stir-fry for about a minute until aromatic. Pour in the vegetable or chicken stock and continue to cook until the liquid has reduced a little.
Step 3: Adjust the heat to low before adding in the half-and-half or heavy cream. Bring the sauce to a gentle simmer. To taste, season with salt and pepper.
Step 4: To the sauce, add the spinach leaves and let them wilt. If using, add the Parmesan cheese at this point. Let the sauce simmer for a couple of minutes more or until the cheese has melted through the sauce.
Step 6: Return the pork chops to the pan, reheat, and sprinkle with parsley. Over the chops, spoon the sauce. When ready, serve the chops over steamed vegetables, zucchini noodles, or cauliflower rice with the creamy garlic spinach sauce. Enjoy!
Note:
If desired, you can substitute vegetable stock with dry white wine.
Nutrition Facts:
Energy 513.46 cal | Fat 30.99 g | Protein 47.38 g | Carbs 12.21 g | Saturated Fat 12.14 g | Polyunsat Fat 4.38 g | Monounsat Fat 11.7 g | Sugar 1.13 g | Cholesterol 154.05 mg | Sodium 472.71 mg | Potassium 1499.57 mg | Fiber 3.98 g
Ingredients
- 2 tsp olive oil
- 2 tbsp butter
- 3 pork chops, boneless
- 1/3 c. vegetable or chicken stock
- 1 tsp paprika
- 1 3/4 c. half and a half or heavy cream
- 6 cloves garlic, finely minced
- 3 c. baby spinach
- 1 small yellow onion, minced
- 1 tsp Italian seasoning
- Fresh chopped parsley
- 1 tsp crushed red chilli pepper flakes, optional
- 1/4 c. fresh grated Parmesan cheese, optional
- Salt and fresh cracked pepper, to taste
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and season both sides with paprika, salt, and pepper. Sear the chops for about 3 to 5 minutes per side until cook to your desired doneness. Note that the cooking time of the chops varies depending on their thickness. Set the pork chops aside when done.
Step 2: To the rest of the cooking juices in the same pan, add the butter and let it melt. Once melted, add the garlic, onion, Italian seasoning, and red crushed chilli pepper to the pan and stir-fry for about a minute until aromatic. Pour in the vegetable or chicken stock and continue to cook until the liquid has reduced a little.
Step 3: Adjust the heat to low before adding in the half-and-half or heavy cream. Bring the sauce to a gentle simmer. To taste, season with salt and pepper.
Step 4: To the sauce, add the spinach leaves and let them wilt. If using, add the Parmesan cheese at this point. Let the sauce simmer for a couple of minutes more or until the cheese has melted through the sauce.
Step 6: Return the pork chops to the pan, reheat, and sprinkle with parsley. Over the chops, spoon the sauce. When ready, serve the chops over steamed vegetables, zucchini noodles, or cauliflower rice with the creamy garlic spinach sauce. Enjoy!
Notes
If desired, you can substitute vegetable stock with dry white wine.
