Smothered Pork Chops
- 9 boneless pork chops
- salt and pepper, to taste
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 6 tablespoons butter
- 1/3 cup garlic, finely minced
- 2 large yellow onions, minced
- 1 cup vegetable or chicken stock
- 4 cups heavy cream
- 9 cups baby spinach
- 1 tablespoon Italian seasoning
- 2 teaspoons crushed red pepper flakes
- 3/4 cup fresh grated Parmesan cheese
- Fresh chopped parsley for garnish
Begin by heating olive oil in a large skillet over medium-high heat. Season your pork chops on both sides with a blend of paprika, salt, and pepper. Once the skillet is hot, lay the pork chops in and sear each side for 3-5 minutes, depending on their thickness, until they’re cooked as you prefer. After searing, transfer the pork chops to a plate and keep them warm.
In the same skillet, melt butter into the flavorful remnants left by the pork. Stir in the minced garlic, onions, Italian seasoning, and red pepper flakes. Cook until the garlic is aromatic and onions are translucent, roughly one minute. Pour in the stock to deglaze the pan, scraping up any tasty bits stuck to the bottom, and let it simmer briefly to reduce slightly.
Lower the heat to let the sauce gently simmer, then pour in the heavy cream. Stir and allow it to come to a slow simmer. Season with additional salt and pepper if needed.
Introduce the baby spinach to the sauce, stirring until it wilts and blends into the creamy mixture. Sprinkle in the grated Parmesan cheese and watch as it melts into the sauce, creating a rich and velvety texture.
Return the pork chops to the skillet, nestling them into the sauce. Reheat them gently and garnish with chopped parsley. Baste the chops with some of the sauce for an extra burst of flavor.
Serve these creamy garlic spinach pork chops over a bed of steamed vegetables, zucchini noodles, or cauliflower rice for a complete meal that’s sure to impress.