Baked Pork Chops with Creamy Spinach and Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 1/2 lb / 1.13 kg total)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 1/2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups)
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp dried thyme
• 5 oz baby spinach (about 5 packed cups)
• 1 tbsp lemon juice (optional, for brightness)

Do This

• 1. Heat oven to 375°F (190°C). Pat chops dry; season with salt, pepper, and smoked paprika.
• 2. Sear chops in oil in an oven-safe skillet over medium-high heat, 2–3 minutes per side. Transfer to a plate.
• 3. Melt butter; sauté onion with a pinch of salt until soft and golden, 8–10 minutes. Add garlic for 30 seconds.
• 4. Stir in flour for 1 minute, then whisk in broth. Simmer 2 minutes; whisk in cream, Dijon, and thyme.
• 5. Stir in spinach until wilted; taste and adjust seasoning.
• 6. Nestle chops (and juices) into sauce; bake uncovered 18–22 minutes, until pork reaches 145°F (63°C).
• 7. Rest 5 minutes, spoon the creamy spinach-onion gravy over the chops, and serve.

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Why You’ll Love This Recipe

• Comfort-food gravy without fuss: The sauce cooks right in the pan and gently thickens in the oven.
• Juicy pork chops: A quick sear plus an oven finish helps keep the chops tender.
• One-pan, family-style: Everything comes together in a single skillet for easy serving and cleanup.
• Big flavor from simple ingredients: Sweet onions, garlicky spinach, and a creamy pan gravy make it feel special.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, 5 oz baby spinach, 1 lemon (optional)
• Meat: 4 bone-in pork chops (1 to 1 1/4 inches thick)
• Dairy: unsalted butter, heavy cream
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, kosher salt, black pepper, smoked paprika, dried thyme

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 1/2 lb / 1.13 kg total)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 1/2 tbsp olive oil

Creamy Spinach & Onion Gravy

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups / 200 g)
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp dried thyme
• 5 oz baby spinach (about 5 packed cups / 140 g)
• 1 tbsp lemon juice (optional, brightens the gravy at the end)
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and season the pork

Position a rack in the middle of the oven and preheat to 375°F (190°C).

Pat the pork chops very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 1/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.

Step 2: Sear the chops for flavor

Heat a large oven-safe skillet (12-inch cast iron or stainless steel works well) over medium-high heat. Add 1 1/2 tbsp olive oil and heat until it shimmers.

Add the pork chops in a single layer and sear for 2–3 minutes per side, until nicely browned. You are not cooking them through yet; you are building flavor. Transfer chops to a plate and keep any juices (they go back into the gravy).

Step 3: Cook the onions until soft and golden

Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, add the sliced onion with a small pinch of salt.

Cook, stirring often, until the onion is softened and turning golden, about 8–10 minutes. Don’t rush this step; the onions are a major source of savory sweetness in the gravy.

Step 4: Add garlic and build a quick roux

Add the minced garlic and stir for 30 seconds, just until fragrant.

Sprinkle in 3 tbsp flour and stir constantly for 1 minute. The flour should coat the onions and absorb the fat, forming a paste (this is what thickens the sauce into a gravy-like texture).

Step 5: Whisk in broth and cream for a smooth gravy

Slowly pour in 1 1/2 cups chicken broth, whisking or stirring vigorously to prevent lumps. Bring to a gentle simmer and cook for 2 minutes, stirring, until slightly thickened.

Whisk in 3/4 cup heavy cream, 1 tbsp Dijon mustard, and 1/2 tsp dried thyme. Simmer for 1 minute to meld flavors. Taste and adjust with a little more salt and pepper if needed (keep in mind the sauce will concentrate slightly in the oven).

Step 6: Wilt the spinach into the sauce

Add the 5 oz baby spinach a handful at a time, stirring until wilted. This takes about 1–2 minutes. The sauce should look creamy, speckled green, and thick enough to coat a spoon.

Step 7: Bake the pork chops in the creamy sauce

Turn off the heat. Nestle the seared pork chops back into the skillet and pour in any accumulated juices from the plate.

Transfer the skillet to the oven and bake uncovered at 375°F (190°C) for 18–22 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).

Remove from the oven and let rest in the skillet for 5 minutes. The gravy will gently settle and thicken as it stands. If using, stir in 1 tbsp lemon juice right before serving for a fresher finish.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry quickly. Pull them at 145°F (63°C) and rest 5 minutes.
• Choose thicker chops: Aim for 1 to 1 1/4 inches thick. Thin chops tend to overcook before the gravy finishes.
• Prevent lumpy gravy: When adding broth, pour slowly while whisking, and scrape the pan to dissolve the flavorful browned bits.
• Adjust thickness easily: If the sauce is too thick after baking, stir in 1–3 tbsp warm broth. If too thin, simmer on the stovetop for 2–4 minutes after the chops are done (remove chops to rest first).
• Don’t skip the onion time: Those 8–10 minutes are what turn the sauce from “creamy” to “savory, family-style gravy.”

Variations

• Mushroom boost: Add 8 oz sliced cremini mushrooms with the onions (you may need an extra 2–3 minutes sauté time).
• Extra-herby: Swap dried thyme for 1 tbsp chopped fresh thyme or 1 tbsp chopped fresh parsley stirred in at the end.
• Lighter cream option: Use 1/2 cup half-and-half plus 1/4 cup whole milk instead of heavy cream. The gravy will be slightly less rich and may be a touch thinner.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat, adding a splash of broth (about 1–2 tbsp per chop) to loosen the gravy. Avoid boiling, which can tighten the pork and cause the sauce to separate. For make-ahead, you can slice the onion and mince the garlic up to 24 hours in advance and refrigerate; you can also measure out the dry seasonings and flour ahead of time.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 41 g protein, 40 g fat, 9 g carbohydrates, 2 g fiber, 3 g sugar, 820 mg sodium.