Boneless Pork Chops in Creamy Garlic Sauce

Another win from Eatwell101.com---10/10! Have made this a couple of times now and really enjoy it. Roasted potatoes make a great pairing (provided you don't over-roast them like I did for the ones in the video, d'oh!), and next time, I will pair with egg noodles.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/bUEO0z9fptk

Original recipe credit: https://www.eatwell101.com/boneless-pork-chops-in-creamy-garlic-butter-sauce

Recipe below contains my modifications.

Ingredients:

4 boneless pork chops

salt & fresh cracked pepper, to taste

1 tsp. paprika

olive oil

2 T. butter

6 cloves garlic, minced

1 small yellow onion, thinly sliced

1/3 c. chicken stock

1 3/4 c. heavy cream (or half and half)

3 c. baby spinach

1 tsp. Italian seasoning

pinch of crushed red pepper flakes

1/4 c. freshly grated Parmigiano-Reggiano

4 sage leaves, chopped 

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt & pepper (to taste) both sides, then season with the paprika (half for one side, half for other). Place pork chops in pan and cook for 3-5 minutes on each side (or more), depending on thickness of your chops, until completely cooked. Remove from pan, cover with foil, and set aside.

 

2. Add the butter to pan. Once it has melted, add the garlic and onion. Stir and cook for 1-2 minutes.

 

3. Deglaze pan with the chicken stock, stirring and scraping pan to release fond. Stir in the Italian seasoning and red pepper flakes.

 

4. Reduce heat to low, then stir in the heavy cream. Let sauce come to a gentle simmer (you may have to increase heat back up a little).

 

5. Add the spinach leaves. Stir and cook until the leaves have wilted a bit.

 

6. Stir in the Parmigiano-Reggiano and chopped sage until cheese has melted into sauce.

 

7. Return pork, along with any accumulated juices, back to pan. Stir to coat in sauce and reheat. Serve with desired side and enjoy!