To make the pork chops:
Season the pork chops on all sides with the garlic powder, Italian seasoning, salt, and pepper.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the pork chops and cook on both sides for 4-5 minutes each or until cooked through.
Remove the pork chops from the pan and set aside.
To make the sauce:
Using the same pan you cooked the pork chops in, add the butter and melt over medium heat. Stir in the onion and cook for 5 minutes, stirring occasionally, until onions are translucent and soft.
Add the spinach to the pan and cook, stirring frequently, for 1-2 minutes, until wilted.
Add the garlic and cook for 30 seconds more, until fragrant.
Add the heavy cream and cream cheese to the pan and cook over medium low heat, whisking constantly, until the cream cheese has melted and the sauce is hot. Stir in the Parmesan and continue whisking until you have a smooth, creamy sauce.
Season the sauce with salt and pepper, to taste. We used about ½ teaspoon of each.
Return the pork chops to the pan and cook over low heat for 1-2 minutes to rewarm the pork chops.
Notes
Pork should be cooked to a minimum internal temperature of 145 degrees.
This recipe also works well with chicken breasts or thighs.
Nutrition
Serving: 1pork chop | Calories: 654kcal | Carbohydrates: 6g | Protein: 35g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 217mg | Sodium: 554mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2344IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 1mg | Net Carbs: 5g
ADVERTISEMENT
