Creamy Pork Chops

5 from 5 votes

This easy recipe for Creamy Pork Chops is made with mushrooms, spinach, and a rich pan sauce. It's a quick dinner the whole family will love!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Total Cost: $7.77 recipe / $1.94 serving

Servings: servings

Author: Melissa Nolan

Ingredients

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.

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Notes

*I recommend taking the pork chops out of the refrigerator 10-15 minutes before you cook them so they can come closer to room temperature. Pork does not have to reach the internal temperature of 165°F when done cooking. The safe temperature of pork starts at 145°F.

**Don't salt the mushrooms, as this will draw out moisture and prevent browning.

***I like to use Better Than Bouillon to make broths to keep costs low. I used ¼ tsp of bouillon and ¼ cup of water. The recipe calls for chicken broth, but you can deglaze with wine as well.

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