Pork Chop Skillet Dinner Spinach

This easy pork chop and spinach skillet is the perfect weeknight dinner full of flavor and ready in just 30 minutes. Tender boneless pork chops get a beautiful sear before simmering in a tangy mustard and lemon sauce with creamy white beans and fresh spinach. It all cooks in one pan for minimal cleanup and maximum taste.

I started making this recipe last winter when I wanted a comforting but light dinner. Now it’s a favorite anytime I need something satisfying without spending hours in the kitchen.

Ingredients

• Four boneless pork chops: about three quarters to one inch thick for even cooking and tenderness
• Paprika: to give a smoky depth choose a good quality one for the best flavor
• Garlic powder: adds a mellow garlic punch and helps season the pork evenly
• Kosher salt: is preferred for its clean saltiness and ease of control
• Black pepper: freshly ground gives a subtle spicy heat
• Olive oil: for searing pork chops to a golden brown and creating the sauce base
• One 15ounce can cannellini beans: drained to add creaminess and fiber rinse well if you prefer less sodium
• Half a medium white onion: sliced thinly to soften quickly and add sweetness
• One cup chicken stock: to build flavor in the sauce while keeping it light
• Two tablespoons lemon juice: for brightness and balancing richness
• Two tablespoons Dijon mustard: adds a sharp tang and creamy texture to the sauce
• Eight ounces fresh spinach leaves: that wilt down nicely and add a healthy vibrant color

Instructions

Sear the Pork Chops:

Pat the pork chops completely dry with paper towels to ensure a good crust. Combine paprika, garlic powder, kosher salt, and black pepper in a small bowl. Sprinkle the seasoning evenly on both sides of the pork chops. Heat olive oil in a large skillet over mediumhigh heat until shimmering. Add the pork chops and lower the heat to medium. Cook for four to five minutes until browned on the first side, then flip and cook another four minutes. Remove chops from the skillet and transfer to a plate, set aside.

Cook the Onions:

Lower the heat to mediumlow and add the sliced onions to the skillet. Cook for two to three minutes until the onions begin to soften and become translucent, stirring occasionally. Add a bit more oil if the pan looks dry to keep onions from sticking or burning.

Make the Sauce:

Add the drained cannellini beans, chicken stock, Dijon mustard, and lemon juice to the skillet with the onions. Stir thoroughly to combine all ingredients. Bring the mixture to a low simmer so the sauce starts to thicken and flavors meld.

Finish the Pork:

Return the pork chops to the skillet carefully nestling them into the sauce. Continue to simmer the chops in the sauce for three to five minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit.

Add Spinach:

Add the fresh spinach to the skillet and stir gently to coat the leaves with sauce. Cook just until the spinach is wilted, about one to two minutes, ensuring it remains bright and vibrant.

My favorite part is the mustard and lemon sauce which brings a unique zing that brightens the hearty beans and pork. I remember making this when friends came over last fall and everyone went back for seconds quick, simple, and delicious.

Storage Tips

Store leftovers in an airtight container in the refrigerator for three to five days. When reheating, do so gently in the microwave at 80 percent power for three to four minutes until hot. To keep the greens vibrant, try topping with fresh spinach before microwaving and cover with a damp paper towel so the spinach steams nicely instead of turning mushy.

Ingredient Substitutions

Pork chops can be swapped for bonein chops or thickcut chicken breasts if preferred adjust cooking times accordingly. White beans can be replaced with cannellini or Great Northern beans depending on what you have on hand. Olive oil can be exchanged for avocado oil or another neutral oil suitable for searing. Spinach can be swapped for kale or Swiss chard especially if you want sturdier greens that hold up better after reheating.

Serving Suggestions

Serve with crusty bread to soak up the mustard-lemon sauce or a side of rice or mashed potatoes for a more filling meal. A light green salad with a citrus vinaigrette complements the tangy flavors well. Drizzle some extra lemon juice on top just before serving to brighten the whole dish.

This one pan pork chop skillet is quick, flavorful, and perfect for weeknight dinners. It comes together in about 30 minutes and reheats well for easy leftovers.

Common Questions About Recipes

→ How do I get tender pork chops in this dish?

Patting the pork chops dry before seasoning and searing them over medium-high heat helps develop a caramelized crust, locking in juices for tender results.

→ Can I use other greens besides spinach?

Yes, kale or Swiss chard are great alternatives that hold up well during cooking and offer a slightly different texture and flavor.

→ What is the purpose of the mustard and lemon sauce?

The dijon mustard and lemon juice create a tangy, bright sauce that balances the richness of the pork and creamy beans, enhancing overall flavor.

→ Can I prepare this dish ahead of time?

You can prepare components in advance, but adding spinach just before serving preserves its fresh texture and vibrant color.

→ What side dishes pair well with this skillet meal?

This dish is hearty on its own, but a simple green salad or crusty bread complements it nicely without overpowering the flavors.