Creamy Pork Chops


Creamy bacon & spinach smothered pork chops

Quick to prepare, this hearty one-pot recipe features juicy pan-seared pork chops enveloped in a creamy Dijon, spinach and bacon sauce. The savory bacon and tangy Dijon kick from these creamy pork chops will have your family coming back for seconds.

Looking for more pork recipes? Try Bacon Wrapped Pork Chops, Roasted Pork Loin or cook pork chops in the air fryer!!

When I first made this pork chop recipe, I made a mistake… I didn’t cook enough pork chops.

Within a few seconds after we gathered around for dinner, everyone was halfway through their chops and exclaiming how delicious these creamy pork chops were. Then, they wanted more!!! But unfortunately, it was all gone, so they had to settle on more roasted asparagus and mashed cauliflower. Don’t repeat my mistake, just double this recipe you are a family of two growing boys and hungry husband!

A creamy spinach sauce covered a boneless pork chop on a white plate with another plate behind and two forks to the right.

Why I love this recipe

  • One pot wonder – From pan searing the pork chops, to making the creamy sauce, it’s all prepared in the same pan. So that means, less clean up and less dishes at the end of the night!
  • Quick, weeknight meal – You’ll have dinner ready in less than 20 minutes from start to finish.
  • The sauce – The highlight of this smothered pork chop recipe is this sauce. Juicy pan-seared pork chops are bathed in a creamy Dijon, spinach and bacon sauce. It’s the perfect harmony of smoky bacon, tangy Dijon in a rich gravy. You’ll want to drown each bite of juicy pork chop in it.


How to make creamy pork chops

With a preparation that takes less than 20 minutes, this dish stands as a testimony to the fact that gourmet meals need not be time-consuming affairs.

  1. Choose your pork chop – Select thin cut, thick cut pork chops, bone out or bone-in pork chops. The cooking time will increase with thick cut and bone-in pork chops.
  2. Prepare the pork – Pat dry pork chops and season.
  3. Pan sear pork chops – Sear the pork chops to form a golden crust on each side in a skillet over medium heat. Remove pork chops once cooked through.
  4. Make creamy sauce for pork chops – Cook chopped bacon in the same skillet until crispy. Remove and set aside. Melt butter in the same skillet and add minced garlic, thyme, heavy cream and Dijon mustard. Cook until thickened.
  5. Add the veggies – Stir in grated parmesan and spinach leaves. Cook until spinach wilts. Then add back in cooked pork chops and bacon.

As the creamy sauce simmers, it infuses the pork with an irresistibly rich flavor that has everyone reaching for seconds.

Ingredients for a pork chop recipe on a marbled counter.

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Creamy Pork Chops Ingredients

  • 24 oz boneless pork chops
  • 2 1/2 tablespoons avocado oil
  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 cup heavy whipping cream
  • 1/4 cup Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 2 cups baby spinach leaves

Creamy Pork Chops Directions

  • Creamy Pork Chops
  • A skillet with creamy pork chops mixed with spinach, thyme and bacon.

    How to tell when pork chops are done cooking

    Determining when pork chops are done cooking is crucial for achieving juicy, tender pork chops but also for food safety.

    • Use a meat thermometer – The most accurate method to check the doneness is by using a meat thermometer. The USDA recommends cooking pork to a minimum internal temperature of 145°F, followed by a 3-minute rest time. In this recipe, we pull the pork after 140°F because we are returning them to the skillet to bath in the sauce a few minutes before serving.
    • Cut in to the meat – If you don’t have a thermometer, make a small cut into the center of the chop to check the color. The color should be white; however, using this method causes some of the juices and flavor to escape.

    Variations & substitutions

    Whether you don’t have certain ingredients or want to add some in, here are a few ideas on what to substitute or change up for different flavor.


    • Chicken – Ha! I guess it’s no longer a pork chop recipe, but this creamy bacon sauce would be delicious over chicken too.
    • Fresh thyme – For more robust flavor, use 1 tablespoon of fresh thyme.
    • Decrease the calories – Omit the bacon, use less oil, use less heavy cream and replace with chicken broth, nut milk or water.
    • Make dairy free – Omit the butter and parmesan cheese. In place of heavy cream, use nut milk or coconut cream and add 1 teaspoon arrowroot powder.


    • Spicy – Add cayenne pepper, red pepper flakes or minced jalapeno for extra kick.
    • Use different vegetables – Add in mushrooms, sun dried tomatoes, zucchini or artichokes for different textures and flavors.
    • Cheese it up – Use different types of cheese like gorgonzola or feta for a change in flavor profile.


    A plate with a slice off a pork chop showing the juicy interior sits on a pool of creamy sauce.

    Instant pot pork chops

    Cooking the pork chops in an Instant Pot can not only intensify the flavors but also make the process even more convenient.

    1. Set Instant Pot to the ‘Sauté’ setting and add avocado oil.
    2. Once hot, add the pork chops and sear them on both sides until they have a nice golden crust (approximately 3-4 minutes on each side). Remove the chops from the pot and set aside.
    3. In the same pot, add the chopped bacon and cook until crisp. Remove bacon from the pot and set aside, leaving the grease in the pot.
    4. Add the butter, minced garlic and thyme to the pot, stirring for about 1 minute.
    5. Stir in the Dijon mustard and heavy whipping cream.
    6. Return pork chops back to the pot. Set valve to “sealing” and “pressure cook” on high for 7-8 minutes (this time might vary based on the thickness of the pork chops).
    7. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
    8. Stir in parmesan cheese and spinach.

    Storage information

    To properly store any leftover pork chops, allow pork chops to cool to room temperature before packing away in an air tight container to store in the refrigerator. Store in the fridge for 3-4 days.

    Although it may change the texture of the cream sauce, freeze this creamy pork chop recipe for up to 1-2 months in a freezer safe container.

    Reheat in the microwave, stove top or oven until heated through.

    Creamy Pork Chops: FAQS

    How to cook juicy pork chops?

    The key to juicy pork chops is to not overcook them. Pan searing pork chops in a cast iron or stainless steel skillet forms a golden crust to seal the moisture and flavor into the meat. Cook the pork chops until they reach an internal temperature of 140°F. Any longer and you risk drying out the meat.

    Is there a lighter alternative to heavy whipping cream that can be used in this recipe?

    The heavy cream is necessary to help create a thick gravy; however, you don't have to add that much cream. Thin out the cream by using half heavy cream and half chicken broth, nut milk or water.

    Can I make this recipe using bone-in pork chops instead of boneless, and would that alter the cooking time?

    Bone-in pork chops tend to be more flavorful and juicer compared to boneless pork chops. However, it does require extra time to cook the chops because the bone acts as insulation. Cover the skillet while the pork is cooking to help heat the meat all the way through. You may need to add an additional 1-3 minutes of cooking time.

    Nutritional information & Macros

    Nutrition Information

    Creamy Pork Chops

    Servings: 4

    Amount Per Serving
    Calories 679
    Fat 56g
    Protein 41g
    Total Carbs 2g
    Net Carbs 2g

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    1. We ABSOLUTELY LOVE your creamy pork chops!! Kinda like gourmet spinach dip. (We go heavy on the spinach with 8oz frozen chopped spinach.)
      I’ve even served this from a crockpot for a potluck. I just cut the chops into 1″ cubes after they’ve been seared.
      Crockpot Potluck sized recipe:
      4 lbs of pork + triple batch of sauce. If the sauce is too thick I thin it a bit with almond milk. Set the crockpot to “WARM” and its DELISH!! And the pork stays tender and moist even while set to WARM for hours.
      Thank you for this recipe! It’s SO easy too. And I love that it can be made a day before.

    2. Another great recipe! I made it exactly as described and served it over some mashed cauliflower with the extra sauce as gravy. My very picky husband adored this. We’ve been doing keto about a year now and you are our go-to for reliably delicious recipes. Thank you!

    3. I just started the Keto Diet and this was the first recipe I prepared. My goodness what a perfect recipe. Easy, cabinet friendly, and best of all, my husband loved it!

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