Creamy Parmesan Pork Chops
Creamy Parmesan Pork Chops are covered in a creamy sauce flavored with garlic, sliced mushrooms and spinach. Ready in under 30 minutes! Goes great over mashed potatoes, pasta, or white rice.
Servings: 5
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.
Notes
To make this dish spicy, add up to a half teaspoon of crushed red pepper flakes to the sauce.
Nutrition
Calories: 567kcal | Carbohydrates: 8g | Protein: 36g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 674mg | Potassium: 807mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2268IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 2mg