Tender mushroom pork chops are smothered in a creamy mushroom sauce with wilted spinach. A one-skillet dinner recipe that is ready in just a half hour from start to finish, this recipe doesn’t use canned cream of mushroom soup, and is gluten free.
This recipe contains affiliate links.
Do you have certain foods that you love but for whatever reason don’t make often? For me, that’s pork chops. Aldo and I both LOVE pork chops, I LOVE how easy and quick it is to cook them, and LOVE how many different ways you can cook them, yet for some reason I never think to cook pork chops until Aldo asks me to.
And then when I do cook pork chops, we lick our plates clean and I wonder why we don’t make them more often. Just like we did after this dinner of smothered pork chops with mushroom gravy.
This mushroom pork chop recipe is a one-skillet dish (like most of my pork chop recipes!), so there really is no excuse for not cooking this often. I love the creamy mushroom sauce with sauteed onions and wilted spinach. The sauce has so much flavor and is just amazing when spooned over the pork chops and over some rice or noodles. Go ahead, smother your plate with the mushroom sauce.
I stayed away from canned cream of mushroom soup to make these pork chops with mushroom sauce. This mushroom sauce is made from scratch and takes just as little effort as it does to open a can. There’s no need to use the canned stuff that is loaded with sodium. 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. If not, just skip over this paragraph and go straight to the recipe below. I’ll walk you through everything. 🙂
Tender mushroom pork chops are smothered in a creamy mushroom sauce with wilted spinach. A one-skillet dinner recipe that is ready in just a half hour from start to finish, this recipe doesn't use canned cream of mushroom soup, and is gluten free.
- 4 pork chops (I used bone-in, center-cut)
- Salt & pepper , to taste
- 4 tablespoons vegetable oil
- 4 tablespoons butter (or substitute vegetable oil)
- 8 oz sliced white mushrooms (about 2 cups)
- 2 small yellow onions , thinly sliced (or one large)
- 3 garlic cloves , minced
- 1/4 teaspoon dried thyme
- 1 cup chicken stock
- 1 tablespoon corn starch
- 1/4 cup + 2 tablespoons half and half
- 2 cups baby spinach , tightly packed (see notes)
- Optional garnish: diced scallions or parsley leaves
Season the pork chops generously on both sides with salt and pepper. In a large skillet, heat the vegetable oil. Gently place the pork chops into the skillet and cook over high heat for 5 minutes on each side. Do not disturb the pork chops while cooking so that a nice golden brown crust can form.
Carefully remove the pork chops from the skillet onto a large plate (it is OK if they are not fully cooked yet). Add the butter, mushrooms, onion, and garlic to the skillet and stir fry over medium-high heat for about 5 minutes.
In a medium bowl, whisk together the chicken stock and the corn starch until no corn starch clumps remain. Make sure you whisk constantly and add the corn starch slowly!
Add the chicken stock + corn starch mixture and half and half to the skillet, and stir. Add the baby spinach and stir. Cover and continue cooking for 2-3 minutes, or until the baby spinach starts to wilt. You might need to stir a few times to get all the spinach covered in the sauce and wilted.
Add the pork chops back into the skillet and cover with the creamy mushroom-spinach sauce. Cover with a lid and cook for 2-3 minutes, or until the pork chops are fully cooked. Remove from heat and garnish with scallions or parsley leaves. Serve warm, spooning the mushroom sauce over the pork chops and over your favorite side dish.
You can use up to 4 cups of spinach leaves in this recipe, if you want to increase your vegetable intake. You might need to add the spinach in two batches, allowing the first 2 cups to cook down a bit before adding more spinach