BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings

This is my favorite pork chop recipe. Succulent pork chops smothered in a delightful creamy garlic spinach sauce. It’s the perfect weeknight dinner that I’m pretty sure everyone will love!

INGREDIENTS :

• 2 tsp olive oil
• 2 tbsp butter
• 3 pork chops, boneless
• 1 tsp paprika
• 6 cloves garlic, finely minced
• 1/3 c. vegetable or chicken stock
• 1 small yellow onion, minced
• 1 3/4 c. half and a half or heavy cream
• 1 tsp Italian seasoning
• Fresh chopped parsley
• 1/4 c. fresh grated Parmesan cheese, optional
• 1 tsp crushed red chili pepper flakes, optional
• 3 c. baby spinach
• Salt and fresh cracked pepper, to taste

DIRECTIONS :

Step 1: In a large skillet, heat the oil over medium-high heat. In the meantime, season both sides of the pork chops with paprika, salt, and pepper. Once the oil is hot, add the pork chops to the skillet and sear for about 3 to 5 minutes per side or until cooked through. Note that the cooking time of the chops depends on their thickness. Set the seared pork chops aside when done.

Step 2: In the same pan with the remaining cooking juices, melt the butter. Then, add the garlic along with the onion, Italian seasoning, and red crushed chili pepper. Stir fry for about 1 minute or until aromatic. Next, pour in the vegetable or chicken stock. Let the mixture slightly reduce.

Step 3: Adjust the heat to low and add the half-and-half or heavy cream to the pan. Let the creamy sauce simmer gently. To taste, adjust the salt and pepper.

Step 4: To the pan, add the spinach leaves and let them wilt. If using, add the Parmesan cheese. Stir and let the sauce simmer for a minute more or until the cheese has melted.

Step 5: Into the pan, return the pork chops, and reheat. Sprinkle with parsley and spoon the sauce over the pork chops. Over steamed, vegetables, zucchini noodles, or cauliflower rice, serve the boneless pork chops with creamy garlic spinach sauce. Enjoy!

Note:

• If desired, you can use dry white wine in place of vegetable stock.

Nutrition Facts:

Energy 513.46 kcal, Fat 30.99 g, Protein 47.38 g, Carbs 12.21 g, Saturated Fat 12.14 g, Polyunsat Fat 4.38 g, Monounsat Fat 11.7 g, Sugar 1.13 g, Cholesterol 154.05 mg, Sodium 472.71 mg, Potassium 1499.57 mg, Fiber 3.98 g