Pan Fried Pork Chops Smothered in a Mushroom Spinach Cream Sauce Recipe | How to Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season pork chops with black pepper, kosher salt, granulated onion, and granulated garlic on both sides.

Dredge seasoned pork chops in flour, shaking off excess flour.

Heat olive oil in a skillet to about 350 degrees Fahrenheit.

Add pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.

Remove pork chops and place them on a cookie sheet with a cooling rack; keep warm in an oven set to 170 degrees Fahrenheit.

Pour excess oil from the skillet into a separate pot and wipe out the skillet.

Add red onions to the skillet and sauté until translucent.

Add minced garlic and cook until fragrant, then add white cooking wine to deglaze the pan.

Add sliced mushrooms to the skillet and cook for 3-5 minutes until softened.

Add baby spinach to the skillet and cook until wilted, about 1 minute.

Pour in chicken broth and season with salt and black pepper to taste; let simmer for 4 minutes.

Stir in heavy whipping cream and reduce heat to medium-low; let simmer for about 10 minutes or until thickened to desired consistency.

Plate the pork chops and spoon the mushroom spinach cream sauce over them.

Cooking Techniques

Equipment Needed

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