Pork Chop Skillet Dinner

This easy pork chop and spinach skillet is a perfect weeknight dinner option that combines tender boneless pork chops with creamy white beans and vibrant spinach all cooked in a tangy mustardlemon sauce. With just one pan to clean, you get a flavorful meal on the table in about 30 minutes. It’s balanced, satisfying, and great for busy nights when you want something homemade without the fuss.

I first tried this recipe when I needed a quick meal after a long day and it instantly became a family favorite. Everyone loves the creamy beans and the way the spinach just gently wilts into the sauce.

Ingredients

• Pork chops: Four boneless pork chops about three quarters to one inch thick choose chops with a bit of marbling for juiciness
• Paprika: adds a smoky depth, look for a good quality one to elevate the flavor
• Garlic powder: essential for a subtle garlicky warmth, use fresh if possible for best aroma
• Kosher salt: draws out flavor and seasons the meat evenly
• Black pepper: fresh cracked preferred for a punch of spice
• Olive oil: for searing pick extra virgin for a richer taste
• Cannellini beans: One 15ounce can cannellini beans drained creamy texture to balance the pork, rinse to reduce sodium
• White onion: Half a medium white onion sliced thinly into quarter moons adds sweetness and texture
• Chicken stock: One cup chicken stock use low sodium for control over salt levels
• Lemon juice: Two tablespoons lemon juice fresh squeezed for the best bright acid note
• Dijon mustard: Two tablespoons Dijon mustard creamy and tangy, complements the lemon perfectly
• Spinach: Eight ounces fresh spinach leaves use baby spinach if you prefer tender leaves, make sure they are fresh and vibrant

Instructions

Pat and season the pork chops:

Pat the pork chops thoroughly dry with paper towels. Combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this spice mix evenly over both sides of the pork chops to build a flavorful crust.

Sear the pork chops:

Heat olive oil in a large skillet over mediumhigh heat until shimmering. Add the pork chops and immediately reduce heat to medium to sear them properly. Cook for 4 to 5 minutes without moving them so a golden crust forms. Flip the pork chops and cook for another 4 minutes until the other side is browned. Transfer the pork chops to a plate and set aside to rest.

Sauté the onions:

Reduce heat to mediumlow and add the sliced onions to the skillet. Sauté for 2 to 3 minutes until softened and translucent. Add a touch more oil if the pan looks dry.

Make the sauce and simmer:

Pour in the cannellini beans, chicken stock, Dijon mustard, and lemon juice. Stir everything together carefully to combine the creamy beans and tangy sauce. Bring the mixture to a low simmer allowing the flavors to meld together.

Return and finish cooking:

Nestle the pork chops back into the skillet with the sauce. Cook for an additional 3 to 5 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit, ensuring it is cooked through but still juicy.

Add the spinach:

Add the fresh spinach and gently stir to coat with the sauce. Cook for just 1 to 2 minutes until the spinach is wilted but still bright green and tender.

The beans are my favorite part of this dish because they soak up the lemon and mustard sauce beautifully while adding creamy texture. I remember the first time I served this to my family the kids asked for seconds and even my picky eater asked what was in the sauce, so it’s definitely a crowd pleaser.

Storage Tips

Store leftovers in an airtight container in the fridge for three to five days. When reheating, use 80 percent microwave power to prevent the pork from drying out. Spinach can become a little mushy if reheated so I like to add fresh spinach after reheating or swap it for kale, which holds up better.

Ingredient Substitutions

If you cannot find cannellini beans, great northern or navy beans will work well in this recipe. Swap Dijon mustard for whole grain mustard for a bit more texture and a rustic flavor. Baby kale or Swiss chard can replace spinach if you want a heartier green that won’t get as soft.

Serving Suggestions

Serve this skillet dinner with crusty bread to soak up the tangy sauce or over a bed of creamy mashed potatoes or rice to make the meal even heartier. A simple green salad on the side balances the plate perfectly.

This skillet is quick, flavorful, and ideal for busy weeknights. Serve with crusty bread or over mashed potatoes for a heartier meal.

Common Questions About Recipes

→ What cut of pork is best for this dish?

Boneless pork chops about ¾ to 1 inch thick work best as they cook evenly and stay tender when seared and simmered.

→ Can I substitute the white beans used here?

Cannellini beans provide a creamy texture, but you can use other white beans like navy or great northern beans as a substitute.

→ How do I avoid overcooking the spinach?

Add the spinach last and stir only until it just wilts, usually 1 to 2 minutes, to preserve its texture and vibrant color.

→ Is it possible to prepare this dish ahead of time?

This meal can be made ahead and stored in an airtight container for 3 to 5 days. Reheat gently to avoid overcooking the spinach.

→ What is the flavor profile of the sauce?

The sauce combines tangy Dijon mustard and bright lemon juice for a zesty complement to the savory pork and creamy beans.

→ What cooking equipment is recommended?

A large sauté pan or skillet allows for even searing and easy simmering all in one pan, minimizing cleanup.