Creamy Pork Chops with Mushrooms and Spinach

This is a low carb, trim healthy mama s recipe using thick cut pork chops.

This pork chop recipe was another huge hit with my family wanting more. The pork chops were boneless and thick cut. I don’t care for cooked spinach but the spinach was great in this recipe, not overpowering at all. As written, this recipe will make a sauce that can be served over mashed cauliflower or even pasta. I had planned on mashed cauliflower, but my freezer was empty.

This recipe is great for busy days.

I made this recipe on a day I went with my hubby. We got up at 2:30 and got home 14 hours later. This was finished in 30 minutes. This was one of the recipes I prepped in the plastic tote. I prep 5 dinners with everything needed in the tote. This one was a pretty tight fit with the mushrooms and bag of spinach.

Here are a few tips

You should have a meat thermometer, especially when cooking pork. You don’t want pork undercooked or overcooked. The temperature of boneless pork chops are considered sate to eat when it has an internal temperature of 145 degrees Fahrenheit.

A couple more tips

If you don’t want as much sauce, don’t add as much liquid. The sauce is great over low carb pasta options or mashed cauliflower. Your family will love it. You can top the dishes with red chili pepper flakes, parsley, parmesan cheese, a little basil, whatever your family likes. This recipe is sure to become a family favorite. If you are interested in how I meal prepped, here is a YouTube video.

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5 from 1 vote

Creamy Pork Chops with Mushrooms and Spinach

Course Main Course

Servings 4

Author Jennifer Overstreet

Ingredients

• 4 Thick Cut, Boneless Pork Chops
• 2 T Olive Oil
• 8 oz Sliced Mushrooms
• 1 T Minced Garlic
• 1/2 C Heavy Cream
• 1/2- 1/14 C Chicken Broth or Water
• 1/2 C Shredded Parmesan Cheese
• 1/2 C Shredded Mozzarella
• 2 oz Cream Cheese You can use 1/3 less fat
• 8 oz Package of Baby Spinach Long stems removed if desired
• 1 t Salt
• 1/2 t Pepper

Your desired toppings and base for the sauce and pork chops

Instructions

• In a large skillet over medium heat add olive oil. Season pork chops on both sides with salt and pepper. Place in skillet.
  
• Turn the chops every 2-4 minutes. You don't want them to burn but get good and brown. When they reach an internal temperature of 145 degrees, remove to a plate and place a piece of foil on top.
  
• Add mushrooms to the skillet and 1/2 cup of broth or water.
  
• Allow mushrooms to cook for a few minutes. Stir so they don't burn. Add more liquid as needed.
  
• Add the pork chops back to the skillet.
  
• Add heavy cream and cheese to the skillet.
  
• Move pork chops to the side, add cream cheese and mix, stir until melted.
  
• Add spinach, all at once or in two batches.
  
• The spinach will quickly wilt into the sauce. Don't forget to add more broth or water as needed.
  
• Submerge pork chops into sauce. Taste the sauce and see if you need to add any salt or pepper or if it is seasoned perfectly.
  
• Serve warm on top of desired base.