Description
This Creamy Garlic Pork Chops recipe offers a rich, savory dinner option that can be prepared in just 30 minutes. Tender boneless pork chops are seared to perfection, then simmered in a luscious garlic and herb cream sauce with spinach and Parmesan cheese. Ideal for a cozy meal, this dish combines simple ingredients into a flavorful, comforting entree.
Ingredients
Scale
Pork Chops
- 4 pieces Boneless Pork Chops (ribeye or loin cuts preferred)
- 2 tablespoons Olive Oil (or avocado oil as substitute)
- 1 teaspoon Paprika
- Salt, to taste
- Pepper, to taste
Sauce
- 2 tablespoons Butter (unsalted)
- 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)
- ½ cup Half and Half (or Heavy Cream; coconut milk for dairy-free option)
- 2 cups Spinach Leaves (or substitute kale or arugula)
- ¼ cup Parmesan Cheese (grated, optional)
Garnish
- Fresh Parsley (chopped, to taste)
Instructions
- Season and Sear Pork Chops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the boneless pork chops evenly with paprika, salt, and pepper. Place them in the hot skillet and sear each side for 3-5 minutes until browned and cooked through. Remove the pork chops from the skillet and set aside.
- Prepare the Garlic Onion Base: Lower the heat to medium-low and add 2 tablespoons of butter into the same skillet with the cooking juices. Once melted, add minced garlic, chopped onion, Italian seasoning, and red pepper flakes. Cook and stir for about 1 minute until the mixture is fragrant and the onions start to soften.
- Add and Reduce Stock: Pour in 1 cup of chicken or vegetable stock. Allow it to simmer and reduce slightly over 3-4 minutes, intensifying the flavor of the sauce base.
- Incorporate Cream and Thicken: Stir in ½ cup of half and half and bring the mixture to a gentle simmer. Season with additional salt and pepper as needed. Let the sauce thicken slightly, stirring occasionally to ensure it doesn’t stick.
- Add Greens and Cheese: Add 2 cups of fresh spinach leaves to the skillet. Stir gently as the spinach wilts over 1-2 minutes. Then, incorporate ¼ cup of grated Parmesan cheese, stirring until it melts fully into the sauce, creating a creamy texture.
- Return Pork Chops and Finish: Place the seared pork chops back into the skillet, spooning the creamy sauce over each piece to coat. Allow them to warm through for a minute. Garnish with freshly chopped parsley before serving to add a fresh, color contrast.
Notes
- For a dairy-free option, substitute half and half with coconut milk and omit Parmesan cheese.
- Choose boneless pork chops that are tender, such as ribeye or loin, for best results.
- To control sodium intake, use low-sodium chicken or vegetable stock and unsalted butter.
- Adjust red pepper flakes to control the heat level of the sauce.
- Leftover pork chops can be stored in the refrigerator for up to 3 days and reheated on the stovetop gently.
