Creamy Spinach Mushroom Pork Chops | One-Pan Skillet Recipe!

If you’re craving a cozy, satisfying dinner that feels a little special without demanding a full afternoon in the kitchen, these Creamy Spinach Mushroom Pork Chops are exactly what you need. Think juicy, golden-seared pork chops nestled in a silky sauce filled with tender mushrooms, sweet shallots, and fresh spinach, all lifted with a touch of Dijon and Parmesan. It’s a restaurant-style dish that’s wonderfully doable on a weeknight, yet elegant enough for company. You’ll get big, comforting flavors, an inviting aroma that fills the kitchen, and a plate that begs for a swipe of crusty bread.

Expect a friendly, fuss-free cooking process with clear steps and smart tips to help you nail the sear, build a sauce with real depth, and bring everything together at just the right moment. By the end, you’ll have a skillet full of warmth ready to share—creamy, savory, and dotted with bright greens.

Why These Creamy Spinach Mushroom Pork Chops Will Win You Over

This is the kind of dish that checks every box: quick enough for a busy evening, rich and comforting on cool nights, and adaptable when you need to swap ingredients. The mushrooms bring an earthy backbone, the spinach adds freshness, and the cream pulls it all together into a velvety sauce that clings beautifully to each bite. The best part? You’ll build layers of flavor right in the same pan, so cleanup is simple and the results taste greater than the sum of their parts.

Ingredients You’ll Need for Creamy Spinach Mushroom Pork Chops

• 4 pork chops, about 1 inch thick (bone-in or boneless) — the star of the dish; thicker chops stay juicier and sear beautifully.
• 1 teaspoon kosher salt, plus more to taste — seasons the meat and brings out natural flavors.
• 1/2 teaspoon black pepper — adds gentle heat and depth.
• 1 teaspoon garlic powder — infuses subtle, all-over savoriness.
• 1/2 teaspoon paprika (optional) — contributes warm color and a mild smoky note.
• 2 tablespoons olive oil — helps achieve a golden, even sear.
• 1 tablespoon unsalted butter — enriches the sear and adds flavor to the sauce base.
• 8 ounces cremini or baby bella mushrooms, sliced — bring earthy richness and meaty texture to the sauce.
• 1 medium shallot (or 1/2 small onion), finely chopped — adds sweetness and complexity.
• 3 garlic cloves, minced — fragrant, savory foundation for the sauce.
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) — herbal lift to balance the creaminess.
• 1/4 cup dry white wine (optional) — for deglazing; adds brightness and complexity.
• 3/4 cup low-sodium chicken broth — forms the savory body of the sauce.
• 3/4 cup heavy cream — creates a lush, silky texture.
• 1 teaspoon Dijon mustard — helps emulsify and adds a subtle tang.
• 1/4 cup grated Parmesan cheese — deepens umami and aids in thickening.
• 4 cups baby spinach — wilts into the sauce for a fresh, green finish.
• 1–2 teaspoons fresh lemon juice — brightens the sauce and balances richness.
• Pinch red pepper flakes (optional) — a hint of gentle heat.
• Chopped fresh parsley, for garnish — fresh, clean finish and color.
• Optional thickening alternative: 1 teaspoon cornstarch mixed with 1 tablespoon water — use if you prefer a thicker sauce with half-and-half instead of heavy cream.

Step-by-Step: How to Cook Creamy Spinach Mushroom Pork Chops

1. Pat the pork chops dry on both sides with paper towels. Season with salt, black pepper, garlic powder, and paprika if using. Dry surfaces sear better, giving you that golden crust and locked-in juiciness.
2. Heat a large skillet (preferably stainless steel or cast iron) over medium-high until hot. Add the olive oil and butter. When the butter foams, lay in the chops without overcrowding. Sear 3–4 minutes per side until richly browned. The internal temperature should reach about 135–140°F at this stage; the chops will finish cooking in the sauce. Transfer to a plate and tent loosely with foil to rest.
3. In the same skillet, add the mushrooms. If the pan looks dry, add a drizzle of oil. Cook undisturbed for 2–3 minutes to brown, then stir and continue until the mushrooms are golden and have released most of their moisture. A good mushroom sear builds deep flavor.
4. Stir in the chopped shallot with a pinch of salt, cooking 1–2 minutes until softened. Add the minced garlic and thyme; cook 30 seconds, just until fragrant. Avoid browning the garlic.
5. Deglaze with the white wine (if using), scraping up the browned bits from the bottom of the pan. Let it bubble for 1–2 minutes to reduce by about half. If not using wine, add 1/4 cup of the chicken broth and deglaze the same way.
6. Pour in the remaining chicken broth and bring to a lively simmer. Reduce by about one-third to concentrate flavor, 2–3 minutes.
7. Lower the heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer gently, not vigorously, for 3–4 minutes until the sauce starts to thicken enough to coat the back of a spoon. Keep the heat moderate to prevent the cream from breaking.
8. Stir in the Parmesan until melted and smooth. Taste and adjust salt and pepper as needed. If you prefer extra richness, add another small knob of butter; if you need a thicker sauce, simmer a minute longer or whisk in the cornstarch slurry and simmer briefly.
9. Add the baby spinach and toss in the hot sauce just until wilted, 30–60 seconds. Squeeze in the lemon juice and add a pinch of red pepper flakes if you like gentle heat.
10. Return the pork chops and any resting juices to the pan, nestling them into the sauce. Simmer on low for 3–5 minutes, turning once, until the chops reach 145°F at the thickest part. This gentle finish keeps the pork juicy and tender.
11. Turn off the heat. Let everything rest in the pan for 2 minutes so the juices settle and the sauce slightly thickens. Garnish with parsley and serve hot.

Prep, Cook Time, and When Dinner’s Ready

• Prep time: About 15 minutes (slicing mushrooms, chopping shallot/garlic, seasoning chops)
• Cook time: 25–30 minutes (searing, making the sauce, final simmer)
• Total time: 40–45 minutes
• Yield: Serves 4 generously
• Resting: 5 minutes for the chops after searing; 2 minutes off heat before serving to let the sauce settle

You’ll know the dish is ready when the sauce is glossy and lightly thickened, the spinach is just wilted (not dark or overcooked), and the pork reaches a safe 145°F internal temperature.

Helpful Tips for Flawless Results

• Start with room-temperature chops. Let the pork sit out for 15–20 minutes before cooking to promote even cooking and a better sear.
• Don’t rush the mushroom browning. Give them space and time to caramelize; this is where the sauce gets much of its savory depth.
• Build flavor in layers. The fond on the pan (those brown bits) is gold—scrape it up when deglazing for a sauce that tastes slow-cooked.
• Keep the cream at a gentle simmer. Boiling can cause separation. If the pan gets too hot, lower the heat and stir.
• Use a thermometer. Pull the pork at 145°F for perfect juiciness. Overcooking is the quickest route to dryness.
• Adjust thickness to your liking. Simmer longer to reduce, or add a small cornstarch slurry if you used half-and-half instead of cream.
• Finish with acid. A splash of lemon juice brightens the richness and makes the flavors pop.
• Serve smart. This sauce loves mashed potatoes, rice, polenta, noodles, or cauliflower mash to catch every drop.

Nutrition at a Glance

Approximate per serving (1 pork chop with sauce), assuming heavy cream and Parmesan as listed. Values will vary with specific ingredients and portion sizes:

• Calories: ~560
• Protein: ~42 g
• Total Carbohydrates: ~9 g
• Dietary Fiber: ~2 g
• Total Fat: ~37 g
• Saturated Fat: ~17 g
• Sugars: ~3 g
• Sodium: ~820 mg

To lighten it up, try half-and-half with a small cornstarch slurry, reduce the oil slightly, and use a lighter hand with Parmesan. For a dairy-free version, full-fat coconut milk works nicely; add extra lemon and herbs to balance richness.

Questions You Might Have

Can I use bone-in chops instead of boneless?

Absolutely. Bone-in chops are excellent here and often even juicier. They may need an extra minute or two to reach 145°F, so rely on your thermometer to be sure.

What can I substitute for heavy cream?

Half-and-half works if you add a 1 teaspoon cornstarch and 1 tablespoon water slurry to help thicken. For dairy-free, use unsweetened full-fat coconut milk and skip the Parmesan or replace it with a dairy-free alternative.

Can I make this ahead?

You can sear the chops and make the sauce up to a day in advance. Reheat gently on low, adding a splash of broth to loosen the sauce, then wilt in the spinach just before serving so it stays bright and tender.

Wrapping It Up: Final Thoughts

There’s something so comforting about gathering around a table to a dish that feels both nurturing and a little indulgent. These Creamy Spinach Mushroom Pork Chops deliver exactly that—rich, savory flavors, a velvety sauce, and tender meat that makes every bite satisfying. Once you get the rhythm of searing, deglazing, and gently simmering, you’ll have a new go-to recipe that’s as reliable on a Tuesday as it is for a weekend dinner with friends. Pair it with a favorite side, pass the bread for scooping up sauce, and enjoy the way good food brings people closer.

Most of all, have fun in the process. With a few mindful steps and a dash of patience, you’ll create something beautiful and comforting from simple ingredients. And that’s the joy of cooking—turning everyday moments into memorable meals you’ll want to make again and again.