Mom’s Weeknight Pork Chops with Creamed Spinach
Description
This dish is pure comfort and pure nostalgia. Inspired by one of my mom, Gailโs most-loved weeknight dinners, these pork chops with creamed spinach are simple, satisfying, and endlessly reliable. My Swede Dish version keeps the soul of her recipe intact while making a few gentle updates: Neufchรขtel cheese instead of full-fat cream cheese, colorful pan-roasted red onion and red bell pepper, and thick-cut pork chops seared until the fat fully renders before finishing in the oven. The result is rich without being heavy โ the kind of dinner that feels special but still doable on a Tuesday night
Ingredients
Pork Chops
Creamed Spinach
Spinach (choose one):
Instructions
1. Sear the Pork Chops
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Preheat oven to 400ยฐF.
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Pat pork chops dry and season generously with salt and pepper.
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Heat a large oven-safe skillet over medium-high heat.
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Add pork chops and sear undisturbed for 4โ5 minutes to fully render the fat and achieve deep browning.
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Flip and sear the second side for 2โ3 minutes.
2. Finish in the Oven
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Transfer the skillet directly to the oven and roast for 6โ10 minutes, until pork reaches 140โ145ยฐF internally.
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Remove and let rest while preparing the spinach.
3. Make the Creamed Spinach
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Reduce skillet heat to medium and add olive oil or butter if needed.
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Sautรฉ red onion and red bell pepper for 5โ7 minutes, until soft and lightly caramelized.
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Add spinach and cook until wilted (fresh) or warmed through (frozen).
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Stir in Neufchรขtel and milk, gently melting into a creamy sauce.
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Season with nutmeg (if using), salt, and pepper to taste.
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Adjust consistency with a splash more milk if needed โ creamy and spoonable is the goal.
4. Serve
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Spoon generous amounts of creamed spinach over each rested pork chop. Serve straight from the skillet for cozy, family-style vibes.
Note
Swede Dish Spinach Note (The Heart of the Recipe)
This recipe has always welcomed flexibility โ and spinach is no exception.
- Fresh baby spinach (what I used): lighter, brighter, and beautifully wilted.
- Frozen spinach (what my mom Gail always used): richer, denser, and deeply nostalgic.
Both are equally delicious and completely interchangeable, so use what you have on hand. That adaptability is exactly what made this dish a weeknight staple in our house.
Serving Ideas
- Creamy mashed potatoes or buttered egg noodles
- Rice or barley
- Roasted carrots or green beans
- A crisp cucumber salad to balance the richness
