Boneless Pork Chops in Creamy Garlic Spinach Sauce – Easy Juicy Dinner Recipe
These Boneless Pork Chops in Creamy Garlic Spinach Sauce are tender, juicy, and smothered in a rich garlic cream sauce with spinach. An easy, flavorful dinner recipe perfect for weeknights or comfort food lovers.
Equipment
- Skillet or frying pan (nonstick or stainless steel)
- Wooden spoon or spatula
- Knife and chopping board
- Measuring Cups and Spoons
- Meat thermometer
Ingredients
For the Pork Chops
- 4 boneless pork chops, about 1-inch thick
- Salt and pepper, to taste
- 1 tsp garlic powder
- Optional: ½ tsp paprika
For the Creamy Garlic Spinach Sauce
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese or 2 tbsp cream cheese
- 1–2 tsp butter or olive oil
- Optional: 1 small shallot, minced, or 2 tbsp white wine
- Salt, pepper, and optional pinch of nutmeg, to taste
Instructions
Prep the Pork Chops
- Pat pork dry and season with salt, pepper, garlic powder, and paprika.Let sit 10 minutes.
Sear the Pork Chops
- Heat butter or olive oil in a skillet over medium-high heat.Sear chops 3–4 minutes per side until golden brown. Remove and set aside.
Make the Creamy Garlic Spinach Sauce
- Sauté garlic (and shallots if using) in the skillet.Add cream and reduce slightly.Stir in Parmesan or cream cheese until smooth.Add spinach, cooking until wilted. Season with salt, pepper, and nutmeg.
Finish the Pork Chops in Sauce
- Return pork chops to the skillet.Spoon sauce over chops and simmer 3–5 minutes until cooked through (internal temp 145°F).
Garnish & Serve
- Sprinkle with fresh herbs (parsley or chives).Serve warm with cauliflower rice, mashed cauliflower, or roasted vegetables.
Notes
- Use 1–1.5 inch thick boneless pork chops for even cooking.
- Salting zucchini (or pork in this case) and patting dry improves searing.
- Use fresh spinach to prevent watery sauce; drain frozen spinach thoroughly.
- Mix cheeses for a creamy, golden sauce.
- Prep ingredients ahead to save time.
- Refrigerate leftovers in airtight container up to 3 days; reheat gently.
- Avoid freezing cream sauce — it may separate upon thawing.
- Optional variations: add mushrooms, extra cheese, or fresh herbs for flavor twists.