Looking for a dinner that’s both easy and delicious? These Creamy Pork Chops are smothered in a rich, flavourful sauce with bacon and spinach and guaranteed to be a hit at any table!
Another day. Another creamy dish. Sorry, not sorry. When it comes to sauces, you already know I just looooove anything white, creamy, and full of flavour. Don’t you?! One of my favourite things to do is soak up alllll the creamy sauce with whatever it is I’m eating. Chicken wings (obviously), meatballs, and even french fries. And of course, perfectly seared pork chops fit that bill just right.
So what’s better than pork chops in a succulent creamy sauce?! Pork chops in a succulent creamy sauce with crispy bacon and spinach. Am I right?! It seriously doesn’t get any better than this!
Or wait. Maybe it does get better!
This dish is a total breeze to make and seriously packed with so much flavour. With crispy bacon and a creamy sauce, it’s a total win for everyone at the dinner table. Plus, it pairs perfectly with pretty much anything, from simple sides to more indulgent ones. It’s one of those meals that feels fancy but comes together effortlessly.
Need I say more?! Or have you already got your apron on and your mouth watering?!
INGREDIENTS YOU’LL NEED TO MAKE CREAMY PORK CHOPS WITH BACON AND SPINACH
This delicious pork chop recipe is all about simple, wholesome ingredients coming together to create a rich and flavourful dish. From juicy pork chops to crispy bacon, each component plays a crucial role in building the perfect balance of creaminess and savory goodness. I just know you’re going to love it! Here’s what you’ll need in a little bit more detail:
- Boneless Pork Chops: These are the stars of the dish. Boneless pork chops are lean, tender, and cook up quickly, making them perfect for weeknight meals. Searing them first locks in the juices and creates that golden-brown crust you’ll love. You can use bone-in pork chops if that’s what you prefer or if that’s all you have on hand.
- Bacon: Everything’s better with bacon! Am I right?! The crispy, salty goodness from the bacon not only adds crunch but also infuses the sauce with a deep, smoky flavour that pairs perfectly with the creamy sauce. Feeling adventurous? Try making your own homemade bacon from scratch!
- Frozen Chopped Spinach: Using frozen spinach is a time-saver, plus it adds a pop of green and a hint of earthiness to the dish. Make sure to thaw and drain it well to avoid watering down the sauce. However, you can always use fresh spinach instead of frozen if you prefer or if that’s all you have on hand.
- Heavy Cream: This is where the luxurious creaminess comes from! Heavy cream creates a rich, silky sauce that brings the whole dish together. It’s perfect for coating the pork chops and infusing them with maximum flavour.
- Garlic: A few cloves of minced garlic add a savory punch and aromatic depth to the dish. Garlic is a classic flavour booster that pairs beautifully with both pork and spinach.
- Chicken Broth: Adds moisture and enhances the flavour of the sauce without making it too heavy. It helps deglaze the pan after searing the pork chops, lifting all those delicious browned bits. I used chicken broth for these creamy pork chops. However, beef or vegetable broth also work well.
- Parmesan Cheese (optional): If you want to add even more depth, a sprinkle of Parmesan cheese can provide a nutty, salty flavour to the creamy sauce. This is optional, but if you love cheese as much as I do, it’s a great addition!
- Italian Seasoning and Paprika: These seasonings bring a subtle, herby warmth and a hint of smokiness that complement the richness of the cream and bacon. Don’t have any Italian seasoning on hand? Try making your own from scratch by following my easy recipe for Italian seasoning.
- Onion Powder: Adds a subtle sweetness and depth to the dish without the need for fresh onions. It’s a great way to boost flavour in the creamy sauce.
- Crushed Red Pepper Flakes (not pictured, optional): If you like a little heat, red pepper flakes give the sauce just a bit of spice to balance out the richness.
- Salt and Pepper: Classic seasonings to enhance the natural flavours of the pork and balance out the richness of the sauce. You’ll season the pork chops and adjust the sauce to taste.
- Olive Oil: Used for searing the pork chops to golden perfection. It helps achieve that nice crispy outer layer and ensures the pork doesn’t stick to the pan. You can use a different oil (such as avocado oil) instead, if you prefer.
HOW TO MAKE CREAMY PORK CHOPS (KEY TIPS)
You can find full instructions for how to make these creamy pork chops in the recipe card down below, but here are a few quick tips to keep in mind:
- Before searing, pat your boneless pork chops dry with a clean paper towel. This will absorb any excess moisture which in turn helps the pork chops develop a golden-brown crust instead of steaming in the pan.
- For the best results, use a heavy-bottomed skillet or cast iron pan when making these creamy pork chops. These pans retain and distribute heat evenly, ensuring a perfect sear on the pork chops and helping the sauce thicken smoothly without scorching.
- Don’t overcrowd the pan. Sear the pork chops in batches if needed. Overcrowding the pan can lower the temperature, causing the chops to steam instead of brown.
- Use bacon fat for flavour! After cooking the bacon, keep some of the rendered fat in the pan to cook the garlic and deglaze with chicken broth. This adds extra flavour to the sauce.
- Thaw and drain the frozen spinach well. Be sure to completely thaw and squeeze out excess moisture from the frozen spinach. Too much water will thin out the sauce and make it less creamy.
- Control the sauce consistency. If the sauce is too thick, you can thin it out with a splash of chicken broth. If it’s too thin, let it simmer for a bit longer to reduce and thicken.
- Use heavy cream (at least 33%) for best results. Stick to heavy cream for the sauce as it reduces well without curdling. Avoid lighter creams, which may result in a thinner or separated sauce.
- Let the pork chops rest for a few minutes after searing to keep them juicy. Adding them back to the sauce later will help them absorb more flavour.
- Taste and adjust seasonings. Before serving, taste the sauce and adjust the salt, pepper, or even add a dash of crushed red pepper flakes for heat. This ensures the flavours are well-balanced and that nothing is missing from the dish!
FREQUENTLY ASKED QUESTIONS
Pork chops and bacon are both delicious pork products, but they come from different parts of the pig and are prepared differently. Pork chops are cut from the loin of the pig, typically the area between the shoulder and the hip, and are known for their lean, tender meat. Bacon, on the other hand, is made from the belly or side of the pig and is cured and often smoked, resulting in its distinctive rich, fatty, and smoky flavour.
We use both in this creamy pork chops with bacon and spinach recipe! The bacon adds a crispy texture and smoky depth to the creamy sauce, complementing the tender pork chops perfectly. While they come from different parts and have unique preparations, together they create a delicious and irresistible flavour profile in this dish.
The secret to moist pork chops lies in a combination of proper preparation and cooking techniques. Start by patting the pork chops dry before seasoning to ensure a good sear, which locks in juices. Searing them in a hot, heavy-bottomed skillet creates a flavourful crust while keeping the inside tender.
For this creamy pork chops with bacon and spinach recipe, cooking the chops to just the right internal temperature—145°F (63°C)—is key. Allow them to rest briefly after searing to let the juices redistribute. Adding them back to the creamy sauce helps the pork chops soak up additional moisture and flavour, keeping them succulent and flavourful throughout.
Choosing between baking or pan-frying pork chops depends on your desired outcome and recipe. Pan-frying is excellent for achieving a crispy, caramelized exterior and quickly cooking the pork chops, as it allows for a rich, flavourful crust that enhances dishes like this one. This method also lets you deglaze the pan with chicken broth, capturing all those delicious browned bits to enrich your sauce.
On the other hand, baking is a more hands-off approach and can be ideal for larger quantities or for a more even cooking. However, it might not deliver the same crispy texture as pan-frying. For this recipe, I prefer pan-frying to create a perfectly seared chop that pairs beautifully with the creamy, bacon-infused sauce. However, you can always bake them instead if you prefer!
To store leftover creamy pork chops, let the chops cool to room temperature before transferring them to an airtight container. This helps preserve their moisture and prevents the creamy sauce from separating. Store the leftovers in the refrigerator for up to 3-4 days.
If you want to keep them for a longer period, you can freeze them. To do so, place the pork chops and sauce in a freezer-safe container or resealable bag, removing as much air as possible, and freeze for up to 2-3 months. When reheating, do so gently on the stove over low heat or in the microwave, stirring occasionally to ensure the sauce remains creamy and the pork chops stay tender.
LOVE PORK CHOPS? TRY MY OVEN BAKED PORK CHOP RECIPE NEXT!
MORE TASTY PORK RECIPES
EASY BROCCOLI AND PORK STIR-FRY
GARLIC AND GINGER GROUND PORK MEATBALLS
STUFFED PORK TENDERLOIN WITH CRANBERRIES, GOAT CHEESE, AND CARAMELIZED ONIONS
LOVE THIS RECIPE? PIN IT FOR LATER!
CREAMY PORK CHOPS
Ingredients
- 4 Boneless Pork Chops
- Salt and Pepper to taste
- 1 tbsp Olive Oil
- 4 slices Bacon chopped
- 3 Cloves Garlic minced
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese grated
- 1 tsp Italian Seasoning
- 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Crushed Red Pepper Flakes optional, for a bit of heat
- 2 cups Frozen Chopped Spinach thawed and drained
- Fresh Parsley chopped, for garnish
Instructions
- Pat the pork chops dry with a paper towel.
- Season both sides generously with salt and pepper.
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the skillet.
- In the same skillet with the bacon fat, add the olive oil. Increase the heat to medium-high and sear the pork chops for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes. Stir in the heavy cream, Parmesan cheese, Italian seasoning, paprika, onion powder, and crushed red pepper flakes (if using). Stir until the sauce is smooth and creamy.
- Add the thawed and drained spinach to the skillet. Stir it into the creamy sauce until well combined. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Return the pork chops and the crispy bacon to the skillet. Spoon some of the sauce over the pork chops, ensuring they are well coated. Let everything simmer together for 5-7 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F/63°C).
- Garnish with freshly chopped parsley and serve the creamy pork chops hot with the sauce drizzled over the top.
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