Creamy Pork Chops with Spinach

Creamy pork chops with spinach is a wonderful comfort meal. This recipe has shallots, mushrooms and spinach in a creamy delicious sauce. Also, the amount of flavor in these pork chops is amazing. So if you are looking for a new recipe with pork chops, give this one a try.

One important thing you will need to make this dish is a deep cooking skillet or Dutch oven. Any type of pot that can brown the chops and then also simmer the pork chops in the sauce will work. So, the flavor is enhanced by using the drippings to brown the veggies. In addition, the heavy cream and cream of mushroom, make a creamy rich sauce that you will not be able to get enough of. So let’s get started!

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Ingredients

6 thick pork chops
1/4 cup of olive oil or enough to cover the bottom of your cooking skillet
1 can cream of mushroom – 10 1/2 oz (298g)
4 shallots – sliced longwise
1 cup heavy cream
2 – 4 ounce cans of pieces & stems mushrooms (113g)
16 ounce bag of whole leaf frozen spinach
1/2 cup of water

Seasonings to sprinkle over pork chops

Garlic powder
Onion powder
Worcestershire sauce
Spanish style paprika,
Coarse black pepper
Garlic salt
Seasoning salt
Tony Chacheres creole seasoning
Dried parsley flakes
Mushroom seasoning (optional)

Supplies

Deep cooking skillet
Large container or mixing bowl
Cutting board
Sharp knife
Measuring cup

Directions For Creamy Pork Chops with Spinach

Wash off the pork chops in cold water and set in a large container or mixing bowl.
Next, season the pork chops by lightly shaking on both sides with: garlic powder, onion powder, Worcestershire sauce, Spanish style paprika, coarse black pepper, garlic salt, Tony Chacheres creole seasoning, seasoning salt, parsley flakes and mushroom seasoning.

Then, peel the outer shell off the shallots and the slice them into thin slices.

Next, heat olive oil in large deep pan to medium high heat. So it is important that you use a deep cooking pan or even a Dutch oven, because after you add everything the chops need a deep pan to simmer in. Then add in the pork chops.

Now, brown the pork chops for about 8 minutes on each side.

So once the pork chops are browned on each side, remove them from the pan and set to the side on a plate.

Now, make sure there is still some oil in the pan or add another tablespoon or two. So, all the drippings from browned pork chops have provided a seasoned base for browning the veggies.

Next, sauté the shallots for 2-3 minutes.

Then add in the cans of mushrooms (undrained) and continue cooking for another 3 minutes.

Now, add in the cream of mushroom soup and stir well.

Next, add in the frozen spinach with a 1/2 cup of water and stir well.

Then add in the cup of heavy cream and stir. Now it is time to add back in the pork chops, along with any drippings the pork chops left on the plate.
Simmer on low heat for 45 minutes to 1 hour or until pork chops are very tender. So the length of time will depend on the thickness of the pork chops. Then cover the pot and as it simmers, stir occasionally (like every 15 minutes). So, if your heat is too high or the liquid starts to boil away, add more water 1/4 cup at a time.