Juicy pork chops covered in a creamy sauce flavored with garlic, sliced mushrooms and spinach. For a tasty family meal, you can’t beat these Creamy Parmesan Pork Chops. And it can be on the table in under 30 minutes.
The sauce covering these pork chops is truly delicious. What I like most about this sauce is the large amount of thick, creamy sauce. It’s great served over mashed potatoes, rice, or noodles. Creamy Parmesan Pork Chops make a filling meal that even the kids will enjoy. Ok, they might pick out the spinach and mushrooms.
I like to use the thick-cut pork chops. They seem to cook up more tender and juicier.
This sauce would also be great with chicken.
If you wanted to add a little heat, just add a few pinches of red pepper flakes.
Not only is the sauce creamy and rich, but it has lots of garlic flavor. I add both a clove of garlic and some garlic powder. Why use both? I think they have totally different flavors. If you have a preference for one over the other, just double up on it and skip the other one.
Watch the short video below to see how easy this recipe is to make.
Creamy Parmesan Pork Chops
Ingredients
- 1 tablespoon Vegetable oil
- 5 tablespoons butter, melted
- 5 boneless pork chops (thick-cut)
- salt and pepper
- 8 ounces white or cremini mushrooms, sliced
- 1/2 medium sweet or yellow onion, diced
- 1 garlic clove, minced
- 2 tablespoons flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Add vegetable oil and 1 tablespoon of butter to a large pan. Place over medium-high heat. Season pork chops with salt and pepper and place in pan. Cook 4 to 5 minutes per side or until no longer pink in middle. Remove from pan and place on a plate. Set aside.
- Add mushrooms and onion to pan. If necessary add a little more oil. Cook until mushrooms are browned and onion is soft. Season with salt and pepper. Transfer mushroom/onion mixture to plate with pork chops.
- Add remaining 4 tablespoons butter to the pan. Place over medium heat and cook the garlic in the butter for 1 minute.
- Sprinkle flour into pan. Stir and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream.
- Stir in garlic powder, salt, and pepper.
- Add Parmesan cheese and spinach leaves. Stir well. Return pork chops and mushroom mixture to pan. Heat through and then serve.
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Adapted from The Recipe Critic
More Pork Chop Dinners
This is so delicious! And the recipe is easy to follow. I added in some Tony Cachere’s Cajun seasoning and some crushed red pepper to make it spicy.
Good recipe. I needed to make some changes because I had thick, boneless pork pieces. First I cut the thick pieces in half (length-wise) and washed and patted them dry. Then, sprinkled a jarred mixture of sea salt, garlic powder, and rosemary. Covered and refrigerated for 3 hours. Browned pork as in recipe, then cooked them further (covered) with Pinot wine and chicken broth. To save time I also added the garlic, onion, and canned mushrooms. Medium-low for at least 30 minutes. The pork was no longer pink and easy to pierce with a fork. Removed from pan, added flour mixed w/broth and half-and-half. Used spinach/arugula mixture. Hope these changes are clear.
Can u not do the mushrooms I hate them
I tried this over brown rice and it was DELICIOUS!
Absolutely loved this!! My kids even liked it. I usually only like pork chops breaded and fried but this has for sure changed that! Thank you!
This was best over egg noodles!
This sauce is so good! I’m going to try it with chicken next!