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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/creamy-tuscan-pork-chops/