Description
This Creamy Garlic Pork Chops recipe is a quick and comforting dinner option ready in just 30 minutes. Tender boneless pork chops are seared to perfection, then simmered in a rich garlic and Parmesan cream sauce with spinach, delivering a deliciously satisfying meal that’s perfect for cozy weeknights.
Ingredients
Scale
Meat
- 4 pieces Boneless Pork Chops (select tender cuts like ribeye or loin)
Pan Sauce
- 2 tablespoons Olive Oil (substitute with avocado oil if preferred)
- 1 teaspoon Paprika (adds depth and smokiness)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Butter (use unsalted to control sodium)
- 4 cloves Garlic (minced, use fresh for best flavor)
- 1 medium Onion (chopped yellow onion preferred)
- 1 teaspoon Italian Seasoning
- Red Pepper Flakes, to taste (adjust according to taste)
- 1 cup Chicken or Vegetable Stock (choose low-sodium versions)
- ½ cup Half and Half (or Heavy Cream) (consider coconut milk for dairy-free option)
- 2 cups Spinach Leaves (can substitute with kale or arugula)
- ¼ cup Parmesan Cheese (optional)
- Fresh Parsley, to taste (for garnishing)
Instructions
- Season and Sear Pork Chops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the boneless pork chops with paprika, salt, and pepper. Sear each chop for 3-5 minutes on each side until cooked through and nicely browned. Remove the pork chops from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, melt 2 tablespoons of unsalted butter in the remaining cooking juices. Add the minced garlic, chopped onion, Italian seasoning, and red pepper flakes. Cook, stirring frequently, until the mixture is fragrant and the onions are translucent, about 1 minute.
- Deglaze and Reduce: Pour in 1 cup of low-sodium chicken or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Allow the stock to simmer and reduce slightly for about 3-4 minutes.
- Add Cream and Thicken Sauce: Stir in ½ cup of half and half, bringing the mixture to a gentle simmer. Season the sauce with salt and pepper to taste. Continue to cook until the sauce thickens slightly, about 2-3 minutes.
- Incorporate Greens and Cheese: Add 2 cups of fresh spinach leaves to the skillet, stirring them into the sauce and letting them wilt for 1-2 minutes. Then, stir in ¼ cup of grated Parmesan cheese until melted and fully combined into the creamy sauce.
- Combine Pork Chops with Sauce: Return the seared pork chops to the skillet, spooning the creamy garlic sauce over each piece to coat. Let everything heat together for about 1-2 minutes so the pork absorbs some of the sauce flavors.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for a warm and hearty meal.
Notes
- For a dairy-free version, substitute half and half with canned coconut milk and omit Parmesan cheese.
- Use low-sodium stock to better control the salt content in the dish.
- Choose tender pork chops like ribeye or loin for the best texture and flavor.
- If spinach is unavailable, kale or arugula can be used as a substitute.
- Adjust red pepper flakes to your preferred spice level.
- This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
