If you’re using boneless pork chops you could probably add one or two more to the sauce if you need more servings but definitely stay with 4 pieces if you are using bone-in pork chops. Save my name, email, and website in this browser for the next time I comment. Pork chops need to be cooked to a minimum of 140-145F. I am so glad you liked the recipe overall, thanks for the feedback! more information Accept. Then add the garlic and sauté for 30 seconds. This site uses Akismet to reduce spam. Email pitches and press trip invites to shortcutsaver@gmail.com. Just FYI to those of you cooking by yourself, prep first! Definitely a recipe to save– again, flavor was excellent– but timing was way too long for me. In a medium bowl, whisk together the chicken stock and the corn starch until no corn starch clumps remain. In a pan add oil and pork chops and cook over medium high … Tender mushroom pork chops are smothered in a creamy mushroom sauce with wilted spinach. Just like we did after this dinner of smothered pork chops with mushroom gravy. Hi Ellen! Honey Sriracha Pork Chops with Stiry Fry Veggies – a one skillet recipe! Do they have more available?? We still have some sauce left. You might need to stir a few times to get all the spinach covered in the sauce and wilted. You might need to add the spinach in two batches, allowing the first 2 cups to cook down a bit before adding more spinach. Add flour and stir with mushrooms, blend half & half into the mixture. The mushroom cream sauce is out of this world and our chops were moist and tender. Thank you so much for sharing this wonderful recipe!! ). Aldo and I both LOVE pork chops. This is a great 12 inch pan to use for recipes like this. By continuing to use the site, you agree to the use of cookies. And I only added about a tablespoon of butter by mistake, but it was still delicious. Add the pork chops back into the skillet and cover with the creamy mushroom-spinach sauce. Remove from heat and garnish with scallions or parsley leaves. If not, just skip over this paragraph and go straight to the recipe below. I added that to the recipe. Thanks for calling that out to me. My bad! Season both sides of the pork chops with salt and pepper to your liking. I served it with some sautéd potato and silver beet from another first time recipe. . . Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom … Place sliced onion pieces on the bottom of a glass baking dish. Cover with a lid and cook for 2-3 minutes, or until the pork chops are fully cooked. Thanks so much! We will definitely keep this recipe for future use. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. So glad to hear that! This mushroom pork chop recipe is a one-skillet dish (like most of my pork chop recipes! Serve warm, spooning the mushroom sauce over the pork chops and over your favorite side dish. When all the spinach is barely wilted, remove from heat. So needed help for that part. Excellent recipe! Alison McFadden is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I’ll walk you through everything. I picked up a mystery box from a restaurant service with oversupply due to COVID-19 lockdown, in it were some pork chops and google led me to your recipe. It actually turned out better than I thought it would and definitely wanted more. Chicken Thighs in Spinach Mustard Cream Sauce, Low Carb Creamy Spinach & Mushroom Chicken. Using the same pan, add butter and sliced mushrooms to pan and sauté for about 5 mins or until soft. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. I thicken the sauce with a bit of corn starch because I wanted to keep it gluten free, but if you are comfortable with switching things up in recipes, feel free to make a roux with flour. But when I do cook pork chops, we lick our plates clean and I wonder why we don’t make them more often…. ), so there really is no excuse for not cooking this often. I actually only had one huge bone-in Frenched pork chop. Add chicken broth, thyme, salt, and pepper, and bring to a simmer. Remove from … There’s no need to use the canned stuff that is loaded with sodium. Add pork chops back to the skillet and cover with the mushroom sauce. Add spinach to the pan and cook until wilted in the sauce. In a pan add oil and pork chops and cook over medium high heat until the pork chops are cooked thoroughly at 145 F internal temp and brown on both sides. Cook mushrooms for 5-7 minutes until softened. Definitely just got my second box – they’re quite big so for a single person it takes me a while to get through and I was able to make this again. Do not disturb the pork chops while cooking so that a nice golden brown crust can form. Yes that’s exactly right! Love that it worked out with your mega pork chop… and a little extra sauce is always a good thing in my book! While pork chops cook, begin gravy. In a large skillet, heat the vegetable oil. I would give you both hugs if I could. A lid that fits the pan is good to have for this recipe, because covering the pork chops with a lid in steps 4 and 5 of the recipe will make sure they cook through faster, and will cook all the spinach without having to stir frequently. I simmered some dried celery, dried carrots and dried onions for about an hour, drained the vegetables from the broth and used what was called for in the recipe. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Thank you!! I’ll add a note to the cooking instructions. Pork Chops & Mushrooms Recipe: How to Make It | Taste of Home I still used the same amount of other ingredients. Cover and continue cooking for 2-3 minutes, or until the baby spinach starts to wilt. I LOVE how easy and quick it is to cook them. If you want to be a part of our keto community, join us on Facebook where we post keto recipes and tips all day! The sauce was delicious on the rice as well and I usually prefer my rice on the side plain!! This recipe will work with any kind of pork chops you have one hand. The cooking time can certainly vary depending on your skillet, amount of heat you use, and the size and even dryness of your pork chops. I like that you used half and half instead of heavy cream. Everything tasted awesome but 5 minutes per side in the beginning was far too much. We just finished our Mushroom Pork Chops with Spinach Skillet and all we can say is WOW, WOW, WOW!!! Add the chicken stock + corn starch mixture and half and half to the skillet, and stir. These Creamy Mushroom & Spinach Pork Chops is an easy, delicious meal that is done in under 30 minutes and only requires one pan to make! My only issue was I thought I could prep while the chops cooked but it made it very difficult to cook the veggies while mixing the corn starch in. lol. We really enjoyed this recipe! You can use an instant-read meat thermometer if want to be extra sure you’ve cooked the pork chops enough. Add the baby spinach and stir. For me, that’s pork chops. If you liked this recipe, don’t forget to leave me a comment below and let me know! Your email address will not be published. The sauce makes the recipe! If you follow this recipe, it is pretty much impossible to undercook the pork chops (unless they are super thick) because you’ll be simmering the pork chops in the sauce. Go ahead, smother your plate with the mushroom sauce. Make sure you sign up for my newsletter to get notifications of new recipes! * The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Thanks for stopping by to let me know! Filed Under: 30 minutes or less, Dinner, Meat Tagged With: gluten free, Mushrooms, onion, pork chops, Sauce, spinach. Cover with a lid and cook for 2-3 minutes, or until the pork chops are fully cooked. Share this post by clicking the buttons below: Tender mushroom pork chops are smothered in a creamy mushroom sauce with baby spinach. Quick, easy and tasty.