Creamy Garlic Spinach Pork Chops Recipe

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 boneless pork chops (about 6–7 oz each, 1-inch thick)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/2 tsp smoked paprika, 1/2 tsp garlic powder
• 2 tbsp all-purpose flour (optional, for light dredge)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 5 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 3/4 cup half-and-half
• 1 tsp Dijon mustard
• 6 oz baby spinach (about 6 packed cups)
• 1/4 cup finely grated Parmesan (optional, helps thicken)
• 1 tsp lemon juice

Do This

• 1. Pat pork chops dry; season with salt, pepper, paprika, and garlic powder. Lightly dredge in flour (optional).
• 2. Sear in olive oil in a large skillet over medium-high heat, 3–4 minutes per side; remove to a plate.
• 3. Lower heat to medium; add butter and garlic, cook 30–45 seconds until fragrant.
• 4. Pour in chicken broth and scrape up browned bits; simmer 3 minutes.
• 5. Stir in half-and-half and Dijon; simmer 3–5 minutes until lightly thickened.
• 6. Add spinach (and Parmesan if using); stir until wilted, 1–2 minutes. Finish with lemon juice.
• 7. Return pork to skillet; simmer gently until pork reaches 145°F internal, 2–4 minutes. Rest 3 minutes and serve with sauce.

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Why You’ll Love This Recipe

• One skillet, big comfort: seared pork chops plus a silky garlic-spinach cream sauce.
• Light but satisfying: half-and-half keeps the sauce creamy without feeling heavy.
• Weeknight-friendly: ready in about 30 minutes, with simple ingredients.
• Homestyle flavor: browned pan bits turn into a sauce that tastes like you cooked all day.

Grocery List

• Produce: 5 garlic cloves, 6 oz baby spinach, 1 lemon (for 1 tsp juice)
• Meat: 4 boneless pork chops (6–7 oz each, about 1-inch thick)
• Dairy: unsalted butter, half-and-half, Parmesan (optional)
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, garlic powder, all-purpose flour (optional), low-sodium chicken broth, Dijon mustard

Full Ingredients

For the pork chops

• 4 boneless pork chops (about 6–7 oz each, 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour (optional, helps with browning and lightly thickens sauce)
• 1 tbsp olive oil

For the spinach garlic cream sauce

• 1 tbsp unsalted butter
• 5 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 3/4 cup half-and-half
• 1 tsp Dijon mustard
• 6 oz baby spinach (about 6 packed cups)
• 1/4 cup finely grated Parmesan (optional)
• 1 tsp lemon juice

Optional for serving

• Mashed potatoes, buttered noodles, or rice
• Crusty bread to mop up extra sauce

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops dry with paper towels (this helps them brown instead of steaming). Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder.

If you want a slightly thicker sauce and extra browning, lightly dredge the chops with 2 tbsp flour. Shake off any excess so the coating stays thin.

Step 2: Sear the pork chops

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.

Add the pork chops and sear 3–4 minutes on the first side without moving them much, until deeply browned. Flip and sear the second side for 3–4 minutes.

Transfer the chops to a plate. They will finish cooking in the sauce, so don’t worry if they’re not fully done yet.

Step 3: Sauté the garlic gently

Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, add the minced garlic and cook for 30–45 seconds, stirring constantly.

Keep the garlic moving so it turns fragrant but doesn’t brown (browned garlic can taste bitter in a cream sauce).

Step 4: Deglaze with broth and build flavor

Pour in 3/4 cup chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pan; that’s where a lot of the flavor is.

Bring to a gentle simmer and cook for 3 minutes to slightly reduce.

Step 5: Add half-and-half and thicken lightly

Stir in 3/4 cup half-and-half and 1 tsp Dijon mustard. Keep the heat at a gentle simmer (avoid a hard boil). Simmer for 3–5 minutes, stirring occasionally, until the sauce looks slightly thickened and creamy.

If using, stir in 1/4 cup finely grated Parmesan and let it melt completely; it will add a little body and a savory edge.

Step 6: Wilt the spinach and brighten the sauce

Add the spinach in handfuls, stirring as it wilts. This should take 1–2 minutes total.

Stir in 1 tsp lemon juice. Taste the sauce and adjust seasoning if needed (a pinch of salt or a few grinds of pepper can make it pop).

Step 7: Finish cooking the pork in the sauce

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently for 2–4 minutes, flipping once, until the thickest part of the chop reaches an internal temperature of 145°F.

Turn off the heat and let the chops rest in the skillet for 3 minutes. Spoon the creamy spinach-garlic sauce over the top and serve hot.

Pro Tips

• Use a thermometer: Pork is juiciest at 145°F. Overcooking is the main reason pork chops turn dry.
• Keep the cream gentle: Once half-and-half goes in, aim for a bare simmer to prevent splitting.
• Don’t skip the scrape: Those browned bits (fond) from searing dissolve into the broth and become instant “homestyle gravy” flavor.
• Control sauce thickness: If the sauce gets too thick, splash in 1–3 tbsp broth. If too thin, simmer 1–2 minutes longer.
• Spinach volume shrinks fast: Start with 6 packed cups; it will cook down to a small amount.

Variations

• Mushroom spinach cream sauce: After searing the pork, sauté 8 oz sliced cremini mushrooms in the butter for 5–6 minutes before adding garlic.
• Herby ranch-style: Add 1 tsp chopped fresh thyme (or 1/2 tsp dried) to the broth and finish with extra black pepper.
• Extra light: Swap half-and-half for 2/3 cup whole milk plus 1/3 cup broth. Simmer a bit longer to thicken, and keep heat very low.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through, adding 1–2 tbsp broth or water to loosen the sauce if needed. Avoid boiling during reheating to keep the cream sauce smooth. For make-ahead ease, you can mince the garlic and measure out the broth, half-and-half, and seasonings up to 24 hours in advance; keep refrigerated.

Nutrition (per serving)

Approximate, per serving (1 pork chop plus sauce): 410 calories, 37 g protein, 25 g fat, 6 g carbohydrates, 1 g fiber, 2 g sugars, 720 mg sodium. Values vary by chop size and whether flour/Parmesan is used.