Creamy Pork Chops with Mushrooms and Spinach
Servings 4
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.
