There are pork chop dinners, and then there are these creamy Tuscan boneless pork chops. Thick, juicy pork chops are seared until golden and finished in a silky garlic Parmesan sauce filled with sun-dried tomatoes and fresh spinach. It looks and tastes like a restaurant dinner, but everything comes together in one skillet in about 35 minutes.
The sauce is what makes this recipe impossible to resist. It is rich, garlicky, and creamy, with salty Parmesan and tangy sun-dried tomatoes balancing every bite. Spoon it over a pile of mashed potatoes, buttered noodles, or rice, and you have the kind of cozy dinner everyone wants seconds of.
If creamy skillet dinners are your favorite, you will also love my creamy garlic bacon pork chops. They have the same comforting garlic Parmesan flavor with the addition of crispy bacon. My one-pan pork chops with mushroom and onion gravy are another easy option when you are craving classic comfort food.
For another restaurant-inspired dinner, try this easy pork Marsala with mushrooms and shallots. If it is the creamy Tuscan sauce you cannot get enough of, my pan-seared steak in creamy Tuscan sauce uses the same irresistible combination of garlic, cream, Parmesan, and sun-dried tomatoes.
More Pork Chop Recipes You’ll Love
Why You’ll Love These Creamy Tuscan Pork Chops
- Ready in about 30 minutes
- Made entirely in one skillet
- Uses simple, easy-to-find ingredients
- Rich and creamy without being complicated
- Perfect for busy weeknights or Sunday dinner
- Delicious served with pasta, potatoes, rice, or bread
What Are Tuscan Pork Chops?
Tuscan pork chops are pan-seared pork chops finished in a creamy garlic sauce inspired by the flavors commonly associated with Tuscan-style chicken recipes. The sauce is made with heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and spinach.
While this is not a traditional Italian dish, it combines familiar Italian-inspired ingredients in an easy skillet dinner the entire family can enjoy.
Ingredients for Creamy Tuscan Boneless Pork Chops
Boneless pork chops
Thick-cut boneless pork chops stay juicier than thin chops and are less likely to become overcooked. Look for pork chops that are approximately 1 inch thick.
Seasonings
A combination of salt, black pepper, garlic powder, and Italian seasoning gives the pork plenty of flavor before it is seared.
Flour
A light coating of all-purpose flour helps the pork chops develop a golden crust. It also helps thicken the cream sauce slightly.
Butter and olive oil
Using both butter and olive oil gives the pork chops plenty of flavor while helping prevent the butter from burning.
Garlic
Freshly minced garlic creates the savory base for the Tuscan cream sauce.
Chicken broth
Chicken broth loosens the flavorful browned bits from the bottom of the skillet and keeps the sauce from becoming overly heavy.
Heavy cream
Heavy whipping cream creates the richest, smoothest sauce. Half-and-half may be substituted, but the finished sauce will be thinner.
Parmesan cheese
Freshly grated Parmesan melts more smoothly than packaged shredded cheese and gives the sauce a salty, savory flavor.
Sun-dried tomatoes
Oil-packed sun-dried tomatoes add tangy, concentrated tomato flavor. Drain off the excess oil before slicing them.
Fresh spinach
The spinach wilts directly into the sauce and balances the richness of the cream and cheese.
How to Make Creamy Tuscan Boneless Pork Chops
1. Season the pork chops
Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning. Lightly coat each pork chop with flour and shake off any excess.
Drying the pork first is important because it helps the outside sear instead of steaming in the pan.
2. Sear the pork chops
Heat the olive oil and butter in a large skillet over medium-high heat. Add the pork chops and cook for approximately 3 to 5 minutes per side, depending on their thickness.
Once the pork chops are golden brown, transfer them to a plate. They do not need to be completely cooked at this point because they will finish cooking in the sauce.
3. Make the Tuscan cream sauce
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release all the flavorful browned bits.
Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer gently until it begins to thicken.
4. Add the spinach
Add the fresh spinach to the skillet and stir until it wilts into the creamy sauce. Taste the sauce and adjust the salt and pepper as needed.
5. Finish cooking the pork chops
Return the pork chops and any accumulated juices to the skillet. Spoon some of the Tuscan sauce over the top of each chop.
Reduce the heat to medium-low, cover, and simmer until the pork chops reach an internal temperature of 145°F. Allow them to rest for at least three minutes before serving, in keeping with USDA food-safety guidance.
How to Keep Boneless Pork Chops Tender
Boneless pork chops are lean, which means they can become dry when cooked too long. These simple tips will help keep them tender and juicy:
- Choose pork chops that are about 1 inch thick.
- Pat the pork dry before seasoning it.
- Sear the chops in a hot skillet to create a golden crust.
- Let the pork finish cooking gently in the cream sauce.
- Check the temperature with an instant-read thermometer.
- Remove the pork from the heat once it reaches 145°F.
- Let the chops rest for at least three minutes before serving.
What to Serve With Tuscan Pork Chops
These creamy Tuscan pork chops pair well with just about any simple side dish. Because the sauce is so flavorful, I recommend serving them with something that can soak it up.
Try serving them with:
Creamy Tuscan Boneless Pork Chops
Tender boneless pork chops are pan-seared until golden and simmered in a creamy garlic Parmesan sauce with fresh spinach and sun-dried tomatoes. This easy one-pan Tuscan pork chop dinner is ready in about 35 minutes and tastes delicious with mashed potatoes, pasta, or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
- 4 thick-cut boneless pork chops, approximately 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning, divided
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ½ cup oil-packed sun-dried tomatoes, drained and sliced
- 2 cups fresh baby spinach
- ¼ teaspoon crushed red pepper flakes, optional
- Chopped fresh parsley or basil, for serving
Instructions
- Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, garlic powder, and ½ teaspoon Italian seasoning.
- Place the flour in a shallow dish. Lightly coat each pork chop with flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the pork chops to the hot skillet. Sear for 3 to 5 minutes per side, or until golden brown. Transfer the pork chops to a clean plate. They do not need to be completely cooked at this point.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for approximately 30 seconds, stirring constantly.
- Pour in the chicken broth. Scrape the bottom of the skillet with a wooden spoon to release the flavorful browned bits.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, remaining ½ teaspoon Italian seasoning, and crushed red pepper flakes, if using.
- Bring the sauce to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until it begins to thicken. Do not allow the sauce to boil rapidly.
- Add the fresh spinach and stir until it wilts into the cream sauce.
- Return the pork chops and any accumulated juices to the skillet. Spoon some of the Tuscan cream sauce over each pork chop.
- Reduce the heat to medium-low. Cover and simmer for 4 to 8 minutes, depending on the thickness of the chops, until the thickest portion of each pork chop reaches an internal temperature of 145°F.
- Remove the skillet from the heat and allow the pork chops to rest for at least 3 minutes.
- Garnish with chopped parsley or basil. Serve the pork chops with plenty of creamy Tuscan sauce spooned over the top.
Notes
- Choose boneless pork chops that are approximately 1 inch thick. Thin pork chops cook quickly and can become dry.
- Cooking time will vary depending on the thickness of the pork chops. Use an instant-read thermometer to prevent overcooking.
- Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
- Keep the sauce at a gentle simmer after adding the heavy cream. Boiling it rapidly can cause the sauce to separate.
- If the sauce becomes too thick, stir in a splash of chicken broth.
- If the sauce is too thin, let it simmer uncovered for a few additional minutes before returning the pork chops to the skillet.
- Taste the finished sauce before adding additional salt. Parmesan, chicken broth, and sun-dried tomatoes can all be salty.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently in a covered skillet over low heat with a splash of broth or heavy cream.
Make It Your Own
This Tuscan pork chop recipe is easy to adjust with ingredients you already have in your kitchen.
Add mushrooms
Sauté sliced cremini or white mushrooms after removing the pork chops. Once they are browned, add the garlic and continue with the sauce.
Add bacon
Cook chopped bacon in the skillet first, remove it, and use a small amount of the bacon fat to sear the pork. Sprinkle the cooked bacon over the finished dish.
Make it spicy
Add crushed red pepper flakes to the cream sauce for a gentle kick.
Use bone-in pork chops
Bone-in chops work well but may take longer to cook. Always use the internal temperature rather than relying only on cooking time.
Substitute kale
Finely chopped kale can replace the spinach. Add it a few minutes earlier because it takes longer to soften.
Use chicken
Boneless chicken breasts or chicken thighs can be prepared with the same creamy Tuscan sauce. Adjust the cooking time and cook chicken to 165°F.
Tips for the Best Tuscan Cream Sauce
Keep the sauce at a gentle simmer after adding the heavy cream. Boiling it aggressively can cause the sauce to separate.
Use freshly grated Parmesan cheese whenever possible. Pre-shredded cheese often contains ingredients that keep it from melting smoothly.
If the sauce becomes too thick, stir in a splash of chicken broth. If it looks too thin, simmer it uncovered for a few additional minutes before returning the pork chops to the skillet.
Wait until the sauce is finished before adding much extra salt. Parmesan cheese, chicken broth, and sun-dried tomatoes can all be salty.
How to Store Leftover Pork Chops
Place leftover pork chops and cream sauce in an airtight container and refrigerate them for up to three days.
Cream sauces can change texture after freezing, so this recipe is best enjoyed fresh or refrigerated rather than frozen.
How to Reheat Creamy Pork Chops
Reheat the pork chops gently in a covered skillet over low heat. Add a splash of chicken broth or heavy cream to loosen the sauce as it warms.
Avoid cooking the pork over high heat, which can make the chops tough and cause the cream sauce to separate.
Frequently Asked Questions
Can I use thin boneless pork chops?
Yes, but thin pork chops cook very quickly. Sear them for approximately 2 minutes per side, remove them from the skillet, and return them to the sauce only long enough to warm through.
Can I use milk instead of heavy cream?
Whole milk can be used, but it will create a much thinner sauce and is more likely to curdle. Heavy cream produces the smoothest and richest results.
Why are my pork chops tough?
Tough pork chops are usually overcooked. Use a meat thermometer and remove the chops from the heat when their centers reach 145°F.
Can I make Tuscan pork chops without spinach?
Yes. Leave out the spinach or replace it with kale, Swiss chard, mushrooms, or chopped artichoke hearts.
Can I prepare this recipe ahead of time?
The sauce can be prepared in advance, but the pork chops will have the best texture when cooked shortly before serving. Store the sauce separately and gently reheat it before adding freshly cooked pork chops.
Final Thoughts
These creamy Tuscan boneless pork chops turn an inexpensive package of pork into a rich, comforting dinner that feels special without requiring hours in the kitchen. The combination of golden pork chops, garlic Parmesan cream sauce, sun-dried tomatoes, and spinach makes every bite flavorful.
Serve them over mashed potatoes or pasta with plenty of sauce spooned over the top for an easy one-pan dinner your family will ask for again.
