Back to Recipes

Pork Chops with Mustard Cream Sauce, Mushrooms and Sautéed Spinach

Mandy Tanner

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Category

Pork Chops

Tender Kurobuta Pork Chops are browned, then finished in an easy-yet-elegant mustard cream sauce with mushrooms. Sautéed spinach makes a great pairing for this meal which cooks up quickly for a busy weeknight dinner, in under 30 minutes.

Pork Chops with Mustard Cream Sauce, Mushrooms and Sautéed Spinach

Ingredients

    blank

    • 4 Kurobuta boneless pork chops

    • SRF Perfect Pork Rub, as needed

    • 1 tablespoon grapeseed oil, or vegetable oil

    • 1 tablespoon butter

    • 2 tablespoon shallot, or onion, finely chopped

    • 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried

    • 6 to 8 medium cremini mushrooms, or button mushrooms, sliced

    • 1 cup chicken broth, unsalted or low sodium

    • ½ cup heavy cream

    • 2 tablespoon Dijon mustard

    blank

    • 1 tablespoon olive oil

    • 10 ounces fresh baby spinach, or spinach leaves

    • Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed

    Directions

      blank

      1. Season the pork chops on all sides with SRF Perfect pork rub. In a small bowl, whisk together the cream and Dijon, until combined.

      2. * In a large deep skillet or braiser with a lid over medium heat, add the oil. Add the pork chops and brown, turning once, for 2 to 3 minutes on each side. Remove the pork from the pan and set aside.

      3. Add the butter, shallots, thyme, and mushrooms and cook, stirring constantly for 2 to 3 minutes until lightly browned.

      4. Add the chicken broth, and cream and Dijon mixture and bring to a simmer.

      5. Add the pork chops back to the pan, and cover with a lid. Reduce the heat to medium-low and cook for 15 to 20 minutes or until the internal temperature of the pork reaches 145°F.

      blank

      1. In a large skillet over medium heat, add the oil, spinach and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Cook until wilted and serve warm.

      2. For serving, place sauteed spinach on serving dish and top with a pork chop. Spoon the mustard cream sauce and mushrooms over the pork, as desired. Enjoy!