Ingredients
- 4 boneless pork chops, about 1-inch thick
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon juice
Feel free to substitute half-and-half for the heavy cream if you’re looking for a lighter option. And if you’re out of fresh spinach, frozen spinach works just as well—just be sure to thaw and drain it thoroughly before adding it to the sauce.
Instructions
- Begin by patting the pork chops dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the spinach leaves, allowing them to wilt in the sauce. This should take about 2-3 minutes.
- Add the Parmesan cheese, Italian seasoning, and lemon juice. Stir until the cheese has melted and the sauce is smooth.
- Return the pork chops to the skillet, nestling them into the sauce. Allow them to cook for an additional 7-10 minutes, or until cooked through to an internal temperature of 145°F.
- Serve immediately, spooning the creamy garlic spinach sauce over the pork chops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International