I used to think pork chops were tricky to get right, but this Creamy Pork Chops recipe completely changed my mind. It’s one of my favorite easy dinners because it turns simple, budget-friendly ingredients into something that tastes like it came from a restaurant. Think tender pork, a velvety spinach and mushroom cream sauce, and just the right amount of garlic. This easy pork chop recipe comes together in about 35 minutes, so it’s perfect for weeknights but still impressive enough for company.
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Easy Recipe for Creamy Pork Chops
I love mushrooms, so I made sure to pack the sauce for this dish with plenty, along with spinach, for extra nutrition and color! These garlic pork chops are bathed in a rich, creamy pan sauce that coats every bite. Great for a hearty meal or fancy dinner, this recipe and my tried-and-true tips will take the guesswork out of cooking pork to perfection. Not to mention, it’s perfect for meal prep, and I’d never turn down the chance to enjoy these creamy chops again the next day!
Budget-Saving Tip
Shop around for the best deal on larger value ‘family-sized’ packs of boneless pork chops. I scored a great deal on a larger pack and only needed 4 of the 5 chops, so I saved money and had a bonus chop left (which I’m going to use to make our air fryer pork chop recipe for lunch this week!)
Creamy Pork Chops
Servings 4 servingsIngredients
- 1 Tbsp vegetable oil ($0.04)
- 4 pork center-cut loin chops, boneless* ($4.00)
- ¼ tsp salt ($0.01)
- ¼ tsp freshly cracked black pepper ($0.04)
- ½ cup mushrooms, cleaned and quartered (about 4oz)** ($0.94)
- 1 small yellow onion, small dice (a little over a cup, 115g) ($0.78)
- 2 garlic cloves, minced (1 Tbsp) ($0.12)
- ¼ cup chicken broth*** ($0.02)
- ¼ cup heavy cream ($0.42)
- 2 oz cream cheese ($0.44)
- 2 cups fresh spinach, packed (5 oz) ($0.96)
Instructions
- Heat the oil in a medium sauté pan over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
- Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set aside on a plate while you make the sauce.
- Turn the heat to medium and add mushrooms and onions. Sauté for 3-4 minutes until the mushrooms start to brown.
- Add the garlic to the pan and continue cooking for 1 minute.
- Deglaze the pan with the chicken broth and let it reduce by half, 2-3 minutes.
- Next, add heavy cream and cream cheese and simmer for about 2-4 minutes. Cook until your sauce has thickened and cream cheese has melted.
- Lastly, add in the fresh spinach and cook for 2-3 minutes until wilted.
- Return the pork and any juices back into the sauce to warm through.
See how we calculate recipe costs here.
Equipment
- Medium Sauté Pan
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Creamy Pork Chops step-by-step photos
Gather all of your ingredients.
Cook the pork: Add 1 Tbsp vegetable oil to a medium sauté pan and heat over medium heat. While you wait for the oil to get hot, pat 4 boneless pork center-cut loin chops dry with a paper towel and season with ¼ tsp salt and ¼ tsp freshly cracked black pepper.
When the oil and pan are hot, carefully place the pork chops in the pan. Cook the pork chops, undisturbed, for 3-4 minutes on each side. A nice golden-brown crust should form on each side. Remove the pork from the skillet and set it aside for now while you make the sauce.
Make the sauce: Reduce the heat to medium and add ½ cup cleaned and quartered mushrooms and 1 small diced onion. Sauté them for 3-4 minutes or until the mushrooms start to brown.
Add 2 cloves minced garlic to the sautéed mushrooms and onion and cook for a further 1 minute.
Now use ¼ cup chicken broth to deglaze the pan and then reduce it by half. This took me about 2-3 minutes.
Pour in ¼ cup heavy cream and 2 oz cream cheese and simmer for 2-4 minutes. Keep cooking until the sauce thickens nicely and the cream cheese fully melts.
Add the spinach: Finally, add in 2 cups fresh spinach and let it wilt into the sauce for 2-3 minutes.
Serve: Place the pork chops back into the skillet (along with any juices that have accumulated on the plate) and let them warm back through. Serve your creamy pork chops with your favorite sides, and enjoy!
Recipe Tips & Suggestions
- The secret to juicy pork chops: don’t overcook them. Aim for an internal temperature of 145°F. Use a meat thermometer if you can—it really helps. Also, I recommend taking the chops out of the fridge 10–15 minutes before cooking to take the chill off. This helps them cook more evenly and stops the outside from overcooking before the inside is done.
- Add any additional veggies to the pan. I think tomatoes, artichokes, asparagus, etc., would be complementary to these creamy mushroom pork chops. Add them in with (or instead of) the mushrooms.
- Use a sauté pan big enough for all the chops. If they’re too crowded, they’ll steam instead of sear. Cook in batches if needed to get a nice golden crust.
- Use boneless center-cut loin chops. I recommend boneless for this recipe because they cook quickly, but if you’re using a different cut (or bone-in pork chops), you’ll need to adjust the cooking time accordingly. Don’t forget pork is done once the internal temperature reaches 145°F.
- Deglazing the pan builds major flavor. After searing the pork, the browned bits left in the pan (called fond) get loosened up with broth to form the base of your creamy garlic mushroom sauce. Don’t skip this step!
How to Serve Creamy Pork Chops
I love these creamy pork chops with mashed potatoes, but seasoned rice or egg noodles are great for soaking up the creamy sauce, too. For something lighter, try a Greek salad with plenty of briny olives and crumbled feta or lemony sautéed asparagus for a fresh contrast. Blistered tomatoes are also a favorite of mine; just toss cherry or plum tomatoes in a hot pan with a little oil until the skins start to burst. Or go with roasted broccoli for a hands-off veggie side that adds a nice bit of crispness.
Storage & Reheating
Leftovers will keep in the fridge for 3-4 days in an airtight container. Reheat gently on the stovetop over low heat, and add a splash of heavy cream, half-and-half, or milk to loosen up the sauce as it warms. I wouldn’t recommend freezing this one, as creamy sauces can separate and get grainy once thawed.
