Description
Tender boneless pork chops cooked to perfection in a creamy garlic sauce infused with Italian herbs and spinach, ready in just 30 minutes. This dish combines the richness of butter and Parmesan with the freshness of fresh garlic and spinach, making it an ideal cozy dinner that’s both flavorful and satisfying.
Ingredients
Scale
Protein
- 4 pieces Boneless Pork Chops (Select tender cuts like ribeye or loin)
Oils and Fats
- 2 tablespoons Olive Oil (Substitute with avocado oil if preferred)
- 2 tablespoons Butter (Use unsalted to control sodium)
Spices and Seasonings
- 1 teaspoon Paprika (Adds depth and smokiness)
- Salt to taste
- Pepper to taste
- 1 teaspoon Italian Seasoning
- Red Pepper Flakes to taste (Adjust according to taste)
Vegetables and Aromatics
- 4 cloves Garlic (Minced, use fresh for best flavor)
- 1 medium Onion (Chopped yellow onion preferred)
- 2 cups Spinach Leaves (Can substitute with kale or arugula)
Liquids and Dairy
- 1 cup Chicken or Vegetable Stock (Choose low-sodium versions)
- ½ cup Half and Half (or Heavy Cream) (Consider coconut milk for dairy-free option)
- ¼ cup Parmesan Cheese (Optional)
Garnish
- Fresh Parsley to taste (For garnishing)
Instructions
- Prepare the Pork Chops: Season the pork chops generously on both sides with salt, pepper, and paprika to enhance their flavor. Pat dry to ensure a good sear.
- Brown the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until golden brown and almost cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and chopped onion. Cook for 2-3 minutes until the onions are translucent and garlic is fragrant, being careful not to burn the garlic.
- Build the Sauce: Sprinkle in Italian seasoning and red pepper flakes, stir well. Pour in chicken or vegetable stock and half and half, scraping any browned bits from the bottom of the pan for extra flavor. Bring to a gentle simmer.
- Simmer with Pork Chops: Return the pork chops to the skillet. Cook uncovered for 8-10 minutes, spooning sauce over the chops occasionally, until they reach an internal temperature of 145°F (63°C) and the sauce thickens slightly.
- Add Greens and Cheese: Stir in spinach and cook until wilted, about 1-2 minutes. Remove skillet from heat and sprinkle Parmesan cheese over the top, stirring to incorporate the cheese into the sauce.
- Garnish and Serve: Garnish with freshly chopped parsley before serving. Serve the pork chops hot with the creamy garlic sauce spooned over them, perfect alongside mashed potatoes or crusty bread.
Notes
- Use boneless pork chops of even thickness for consistent cooking.
- If you prefer a dairy-free version, substitute half and half with coconut milk and omit Parmesan cheese.
- Adjust red pepper flakes to control the heat level of the sauce.
- Let the pork chops rest a few minutes after cooking to retain their juices.
- Serve with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
