Description
This Creamy Garlic Pork Chops recipe is a quick and delicious dinner option featuring tender boneless pork chops seared to perfection and simmered in a rich garlic cream sauce infused with Italian seasoning, spinach, and Parmesan cheese. Ready in just 30 minutes, this cozy meal blends comforting flavors and simple ingredients for a satisfying weeknight dinner.
Ingredients
Scale
Pork Chops
- 4 pieces Boneless Pork Chops (ribeye or loin, tender cuts)
- 2 tablespoons Olive Oil (or avocado oil as a substitute)
- 1 teaspoon Paprika
- Salt, to taste
- Pepper, to taste
Sauce
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 medium Onion, chopped (yellow onion preferred)
- 1 teaspoon Italian Seasoning
- Red Pepper Flakes, to taste
- 1 cup Chicken or Vegetable Stock (low-sodium recommended)
- ½ cup Half and Half (or Heavy Cream, coconut milk can be used for dairy-free option)
- 2 cups Spinach Leaves (or kale/arugula as substitute)
- ¼ cup Parmesan Cheese, grated (optional)
- Fresh Parsley, for garnishing
Instructions
- Season and Sear the Pork Chops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the boneless pork chops on both sides with paprika, salt, and pepper. Place them in the hot skillet and sear each side for 3-5 minutes until they are cooked through and have a nice golden-brown crust. Remove the pork chops from the skillet and set aside on a plate.
- Prepare the Garlic Onion Base: Reduce the heat to medium-low and add 2 tablespoons of unsalted butter to the same skillet, using the pork cooking juices for extra flavor. Once melted, add minced garlic, chopped onion, Italian seasoning, and a pinch of red pepper flakes. Cook, stirring frequently, until the mixture is fragrant and the onions become translucent, about 1 minute.
- Add Stock and Reduce: Pour 1 cup of chicken or vegetable stock into the skillet. Allow it to simmer and reduce slightly for 3 to 4 minutes, concentrating the flavors and creating a flavorful base for the sauce.
- Incorporate Cream and Thicken Sauce: Stir in ½ cup of half and half (or heavy cream) and continue to cook, letting the sauce come to a gentle simmer. Season with salt and pepper to your liking. Allow the sauce to thicken slightly, which should take a few minutes, stirring occasionally to prevent burning.
- Wilt the Spinach and Add Cheese: Add 2 cups of fresh spinach leaves to the skillet and cook until they just wilt, about 1 to 2 minutes. Stir in ¼ cup of grated Parmesan cheese until it melts and blends smoothly into the sauce, enriching it with a savory depth.
- Return Pork Chops and Finish: Place the seared pork chops back into the skillet, spooning the creamy garlic sauce evenly over the top to coat. Heat together for a minute or two, ensuring the pork chops are warmed through. Garnish with freshly chopped parsley before serving to add a fresh, herbal note and vibrant color.
Notes
- For dairy-free variation, substitute half and half with coconut milk and omit Parmesan cheese or use a dairy-free alternative.
- Choose boneless pork chops cut from the ribeye or loin for the most tender results.
- Adjust red pepper flakes according to your spice preference to control heat.
- Use low-sodium stock to better control the salt levels in the dish.
- Serve with mashed potatoes, steamed rice, or crusty bread to soak up the delicious sauce.
