PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 Servings
I love this dish so much! Juicy pork chops smothered in the most delicious creamy garlic spinach sauce! Serve this over steamed vegetables, zucchini noodles, or cauliflower rice for a complete meal that your entire family will ask for again!
INGREDIENTS
2 tsp olive oil
2 tbsp butter
3 pork chops, boneless
1 tsp paprika
6 cloves garlic, finely minced
1 small yellow onion, minced
1 3/4 c. half and a half or heavy cream
1/3 c. vegetable or chicken stock
1 tsp Italian seasoning
1/4 c. fresh grated Parmesan cheese, optional
1 tsp crushed red chilli pepper flakes, optional
Fresh chopped parsley
3 c. baby spinach
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. Meanwhile, sprinkle the pork chops on both sides with paprika, salt, and pepper. Once the oil is hot, add the chops to the skillet and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the pork chops varies depending on the thickness of the pork chop. Set the chops aside when done.
Step 2: In the rest of the cooking juices in the same pan, melt the butter. 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 let it be slightly reduced.
Step 3: Adjust the heat to low, then add the half-and-half (or heavy cream). Bring the sauce to a gentle simmer, adjusting the seasoning according to taste.
Step 4: Now, add the spinach leaves to the sauce and let it wilt. Add the Parmesan cheese if using and stir until combined. Let the sauce simmer for a few minutes more or until the cheese has melted through the sauce.
Step 5: Return the pork chops to the pan and sprinkle with parsley. Spoon the sauce over the chops.
Step 6: When done, remove from the heat and serve the pork chops over steamed vegetables, zucchini noodles, or cauliflower rice. Enjoy!
Note:
If desired, you can substitute vegetable stock with 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 tsp paprika
- 6 cloves garlic, finely minced
- 1 small yellow onion, minced
- 1 3/4 c. half and a half or heavy cream
- 1/3 c. vegetable or chicken stock
- 1 tsp Italian seasoning
- 1/4 c. fresh grated Parmesan cheese, optional
- 1 tsp crushed red chilli pepper flakes, optional
- Fresh chopped parsley
- 3 c. baby spinach
- Salt and fresh cracked pepper, to taste
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, sprinkle the pork chops on both sides with paprika, salt, and pepper. Once the oil is hot, add the chops to the skillet and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the pork chops varies depending on the thickness of the pork chop. Set the chops aside when done.
Step 2: In the rest of the cooking juices in the same pan, melt the butter. 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 let it be slightly reduced.
Step 3: Adjust the heat to low, then add the half-and-half (or heavy cream). Bring the sauce to a gentle simmer, adjusting the seasoning according to taste.
Step 4: Now, add the spinach leaves to the sauce and let it wilt. Add the Parmesan cheese if using and stir until combined. Let the sauce simmer for a few minutes more or until the cheese has melted through the sauce.
Step 5: Return the pork chops to the pan and sprinkle with parsley. Spoon the sauce over the chops.
Step 6: When done, remove from the heat and serve the pork chops over steamed vegetables, zucchini noodles, or cauliflower rice. Enjoy!
Notes
If desired, you can substitute vegetable stock with white wine.
