Last updated on November 28th, 2018.
Tender mushroom pork chops are smothered in a creamy mushroom sauce with baby 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.
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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 unless Aldo asks me to.
But 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.
About that creamy mushroom sauce…
I love the creamy mushroom sauce with sauteed onions and wilted baby 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. 🙂
Pork Cooking Temperatures
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. But I wanted to include a link to this handy Pork Temperature Cooking Guide so you can refer to it.
Pork chops need to be cooked to a minimum of 140-145F. You can use an instant-read meat thermometer if want to be extra sure you’ve cooked the pork chops enough.
I cooked these mushrooms in a 12-inch pan with a lid. The large pan is great for this recipe because it won’t crowd the pork chops, and it fits in lots of spinach without having to add the spinach in two batches.
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.
If you don’t have a lid that fits your skillet, just watch the skillet closely as you cook to make sure the liquid does not evaporate before the pork chops are cooked, and make sure to carefully stir the baby spinach so that it cooks down into the sauce. This is a great 12 inch pan to use for recipes like this.
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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