Pork Chops with Creamy Mushroom Spinach

· 40 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 3 (about 1 1/2 lb total) Boneless pork chops, about 1 inch thick
• 5 1/2 oz Cremini mushrooms, sliced
• 3 1/2 oz Baby spinach
• 1/4 cup Heavy cream
• 1/4 cup Chicken broth
• 3/4 tbsp Olive oil
• 2 cloves Garlic, minced
• 1/4 tsp Dried thyme
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper

Method (tap to check — screen stays awake)

1. Pat the pork chops dry and season both sides with the salt and pepper.
2. Heat the oil in a large skillet over medium-high heat for about 1 minute, until shimmering. Add the chops and sear for 3–4 minutes per side, until browned; if the pan smokes, lower the heat slightly.
3. Transfer the chops to a plate. They will finish cooking in the sauce, so do not worry if they are not yet at their final temperature.
4. Add the mushrooms to the same skillet and cook over medium heat for 5–6 minutes, stirring occasionally, until browned and their released liquid has evaporated.
5. Stir in the garlic and thyme over medium heat for 30 seconds, until fragrant.
6. Pour in the broth and cream, scraping the browned bits from the pan with a wooden spoon. Simmer gently over medium-low heat for 3 minutes, until the sauce is lightly thickened; do not let it boil hard.
7. Stir in the spinach and cook for 1–2 minutes, until wilted. Return the pork chops and any plate juices to the skillet and simmer gently for 3–5 minutes, until the center of each chop reads 145°F.
8. Rest the chops in the sauce for 3 minutes before serving so the juices settle.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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