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Mom’s Weeknight Pork Chops with Creamed Spinach

Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Dietary: Pork, Spinach
Description

This dish is pure comfort and pure nostalgia. Inspired by one of my mom, Gail’s 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: Neufchâtel 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 — the kind of dinner that feels special but still doable on a Tuesday night

Ingredients
    Pork Chops
  • 4 thick-cut boneless pork chops (about 1–1¼ inches thick)
  • 1 tsp Kosher salt (or to taste)
  • 1 tsp freshly cracked black pepper (or to taste)
  • ½–¾ tsp herbs de Provence ((to taste))
  • 1 tbsp olive oil (only if needed)
    • Creamed Spinach
  • 1 tbsp olive oil or butter
  • 1 large red onion, thinly diced (or sliced)
  • 1 red bell pepper, thinly sliced or diced
    • Spinach (choose one):
  • 1 large container fresh baby spinach, or
  • 1 lb frozen spinach, thawed and very well squeezed dry
  • 6 oz Neufchâtel cheese, softened (⅓ less fat than cream cheese)
  • ¼ cup milk or half-and-half (if needed if spinach and vegetable pan juices aren't enough)
  • ¼ tsp nutmeg (optional but classic)
  • 1 tsp Salt (or to taste)
  • 1 tsp pepper (or to taste)
Instructions
    1. Sear the Pork Chops
  1. 1
    Preheat oven to 400°F.
  2. 2
    Pat pork chops dry and season generously with salt and pepper.
  3. 3
    Heat a large oven-safe skillet over medium-high heat.
  4. 4
    Add pork chops and sear undisturbed for 4–5 minutes to fully render the fat and achieve deep browning.
  5. 5
    Flip and sear the second side for 2–3 minutes.
    6. 2. Finish in the Oven
  6. 6
    Transfer the skillet directly to the oven and roast for 6–10 minutes, until pork reaches 140–145°F internally.
  7. 7
    Remove and let rest while preparing the spinach.
    8. 3. Make the Creamed Spinach
  8. 8
    Reduce skillet heat to medium and add olive oil or butter if needed.
  9. 9
    Sauté red onion and red bell pepper for 5–7 minutes, until soft and lightly caramelized.
  10. 10
    Add spinach and cook until wilted (fresh) or warmed through (frozen).
  11. 11
    Stir in Neufchâtel and milk, gently melting into a creamy sauce.
  12. 12
    Season with nutmeg (if using), salt, and pepper to taste.
  13. 13
    Adjust consistency with a splash more milk if needed — creamy and spoonable is the goal.
    14. 4. Serve
  14. 14
    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 — 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
Keywords: Swede Dish, pork chops, creamed spinach, weeknight dinner, comfort food, family recipe, skillet pork chops, Neufchâtel cheese, healthy comfort food, nostalgic dinners
Read it online: https://swededish.com/recipe/moms-weeknight-pork-chops-with-creamed-spinach/
Abby Phillips
Foodie + Boy Mom