PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings
Lush boneless pork chops smothered in a mouthwatering creamy garlic spinach sauce. It’s the perfect weeknight meal for busy days. Serve these flavor-packed pork chops over cauliflower rice, zucchini noodles, or steamed veggies. And do not forget to spoon the creamy sauce over.
INGREDIENTS
2 tsp olive oil
2 tbsp butter
3 pork chops, boneless
3 c. baby spinach
1 tsp paprika
6 cloves garlic, finely minced
1/3 c. vegetable or chicken stock
1 small yellow onion, minced
1 3/4 c. half and a half or heavy cream
1 tsp Italian seasoning
Salt and fresh cracked pepper, to taste
Fresh chopped parsley
1 tsp crushed red chili pepper flakes, optional
1/4 c. fresh grated Parmesan cheese, optional
HOW TO MAKE BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE
Step 1: In a large skillet, heat the oil over medium-high heat. Season both sides of the pork chops with paprika, salt, and pepper. In the hot oil, place the pork chops and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the chops varies depending on their thickness. Set the seared pork chops aside when done.
Step 2: In the same pan, melt the butter in the remaining cooking juices. Then, add the garlic, along with the onion, Italian seasoning, and red crushed chili pepper. Stir-fry for about 1 minute or until aromatic. Pour in the vegetable or chicken stock. Let the liquid be slightly reduced.
Step 3: Adjust the heat to low, then add the half-and-half or heavy cream to the skillet. Bring the sauce to a gentle simmer and adjust the salt and pepper according to taste.
Step 4: For the cream sauce, add the spinach and let it wilt. Next, whisk in the Parmesan cheese if using. Let the sauce simmer for a few seconds more until the cheese has melted.
Step 5: Return the pork chops to the pan and gently reheat. Sprinkle with parsley and spoon the sauce over. When done, serve the boneless pork chops right away with the creamy garlic spinach sauce over cauliflower rice, zucchini noodles, or steamed veggies. Enjoy!
Note:
If desired, you can use dry white wine in place of vegetable stock.
Nutrition Facts:
Energy 513.46 kcal, 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, Sugars 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
- 3 c. baby spinach
- 1 tsp paprika
- 6 cloves garlic, finely minced
- 1/3 c. vegetable or chicken stock
- 1 small yellow onion, minced
- 1 3/4 c. half and a half or heavy cream
- 1 tsp Italian seasoning
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley
- 1 tsp crushed red chili pepper flakes, optional
- 1/4 c. fresh grated Parmesan cheese, optional
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Season both sides of the pork chops with paprika, salt, and pepper. In the hot oil, place the pork chops and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the chops varies depending on their thickness. Set the seared pork chops aside when done.
Step 2: In the same pan, melt the butter in the remaining cooking juices. Then, add the garlic, along with the onion, Italian seasoning, and red crushed chili pepper. Stir-fry for about 1 minute or until aromatic. Pour in the vegetable or chicken stock. Let the liquid be slightly reduced.
Step 3: Adjust the heat to low, then add the half-and-half or heavy cream to the skillet. Bring the sauce to a gentle simmer and adjust the salt and pepper according to taste.
Step 4: For the cream sauce, add the spinach and let it wilt. Next, whisk in the Parmesan cheese if using. Let the sauce simmer for a few seconds more until the cheese has melted.
Step 5: Return the pork chops to the pan and gently reheat. Sprinkle with parsley and spoon the sauce over. When done, serve the boneless pork chops right away with the creamy garlic spinach sauce over cauliflower rice, zucchini noodles, or steamed veggies. Enjoy!
Notes
If desired, you can use dry white wine in place of vegetable stock.
