One-Pan Creamy Dijon Pork Chops With Spinach

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick; 1 1/2 lb total) or 4 small chicken breasts (1 1/2 lb total)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tsp honey
• 1/4 cup heavy cream
• 4 packed cups baby spinach (about 4 oz)
• 1 tbsp lemon juice (optional)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Pat meat dry; season with 1 tsp salt and pepper; lightly dust with flour.
• 2) Sear in oil and butter over medium-high heat until browned; remove to a plate.
• 3) Lower heat to medium; sauté garlic 30 seconds.
• 4) Add broth; scrape up browned bits; whisk in Dijon and honey; simmer 2 minutes.
• 5) Return meat; simmer gently until cooked (pork 145°F, chicken 165°F).
• 6) Stir in cream; simmer 1–2 minutes until glossy.
• 7) Add spinach to wilt; finish with lemon/parsley; serve with microwave potatoes or rice.

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Why You’ll Love This Recipe

• One pan, big flavor: the Dijon-garlic pan sauce tastes like something from a restaurant.
• Fast and forgiving: ready in about 30 minutes with simple ingredients.
• Flexible: works beautifully with pork chops or chicken.
• Complete meal vibes: wilted spinach in the sauce means a veggie side is built in.

Grocery List

• Produce: garlic, baby spinach, lemon (optional), parsley (optional)
• Meat: boneless pork chops (or chicken breasts)
• Dairy: unsalted butter, heavy cream
• Pantry: Dijon mustard, low-sodium chicken broth, olive oil, honey, all-purpose flour, kosher salt, black pepper

Full Ingredients

Protein

• 4 boneless pork chops, about 1 inch thick (about 1 1/2 lb total) or 4 small chicken breasts (about 1 1/2 lb total)
• 1 tsp kosher salt (for seasoning the meat)
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour (for light dredge; helps browning and thickens sauce)

For Searing

• 1 tbsp olive oil
• 1 tbsp unsalted butter

Creamy Dijon Pan Sauce

• 3 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tsp honey
• 1/4 tsp kosher salt (for the sauce, plus more to taste)
• 1/4 cup heavy cream
• 1 tbsp lemon juice (optional, for brightness)

To Finish

• 4 packed cups baby spinach (about 4 oz)
• 1 tbsp chopped fresh parsley (optional)

Easy Serving Options (Choose One)

• Microwave baby potatoes: 1 1/2 lb baby potatoes + 2 tbsp water + 1 tbsp butter + 1/4 tsp salt
• Rice: 2 cups cooked hot rice (white or brown)

Step-by-Step Instructions

Step 1: Prep and season the pork (or chicken)

Pat the pork chops (or chicken breasts) very dry with paper towels—this helps you get a better sear. Sprinkle both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 1 tbsp flour lightly over both sides and rub it in so there’s a thin, even coating.

Step 2: Sear until deeply browned

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter. When the butter melts and the foaming subsides, add the meat in a single layer.

Sear pork chops for 3–4 minutes per side, or until nicely browned. If using chicken breasts, sear 4–5 minutes per side (you’re building color now; they’ll finish cooking in the sauce). Transfer to a plate and set aside.

Step 3: Sauté the garlic (quickly)

Reduce the heat to medium. Add the minced garlic to the same pan and stir constantly for 30 seconds, just until fragrant. If it starts to brown too fast, lower the heat slightly.

Step 4: Deglaze and build the Dijon sauce

Pour in 3/4 cup chicken broth and immediately scrape up the browned bits from the bottom of the pan with a wooden spoon. Whisk in 2 tbsp Dijon mustard, 1 tsp honey, and 1/4 tsp kosher salt. Bring to a simmer and cook for 2 minutes to slightly reduce.

Step 5: Finish cooking the meat gently in the sauce

Return the pork chops (or chicken) to the pan along with any juices on the plate. Reduce heat to low so the sauce simmers gently (avoid a hard boil).

Cook until the meat reaches a safe internal temperature, flipping once halfway through:

• Pork: cook to 145°F (usually 4–6 minutes depending on thickness)
• Chicken: cook to 165°F (usually 6–10 minutes depending on thickness)

Step 6: Add cream and simmer until glossy

Remove the meat to the plate again (this prevents overcooking while you finish the sauce). Stir in 1/4 cup heavy cream and simmer on low for 1–2 minutes, stirring, until the sauce looks slightly thickened and glossy.

If you like a brighter, punchier sauce, stir in 1 tbsp lemon juice.

Step 7: Wilt the spinach in the sauce

Add 4 packed cups baby spinach to the pan a handful at a time, stirring until wilted, about 1–2 minutes. Taste the sauce and add a pinch more salt or pepper if needed.

Step 8: Serve and spoon sauce over everything

Return the meat to the pan briefly to rewarm (about 30 seconds). Serve pork chops (or chicken) with plenty of creamy Dijon sauce and spinach spooned over the top. Finish with 1 tbsp chopped parsley if you’d like.

To serve with microwave potatoes: Place 1 1/2 lb baby potatoes in a microwave-safe bowl with 2 tbsp water. Cover tightly (lid or plate). Microwave on High for 8–10 minutes, stirring once halfway through, until easily pierced with a fork. Drain, add 1 tbsp butter and 1/4 tsp salt, and lightly smash. Spoon the pan sauce over the potatoes.

Pro Tips

• Use a thermometer. Pull pork at 145°F (it will stay juicy) and chicken at 165°F.
• Don’t rush the sear. Browning equals flavor; let the first side cook undisturbed until it releases easily.
• Keep the sauce at a gentle simmer after adding cream. High heat can cause the sauce to reduce too fast and get overly salty.
• Thin or thicken to your liking. If the sauce gets too thick, splash in 1–2 tbsp broth. If too thin, simmer 1–2 minutes longer.
• Spinach goes in last. It only needs a minute or two to wilt and stay vibrant.

Variations

• Mushroom Dijon: After searing the meat, sauté 8 oz sliced mushrooms in the pan for 5 minutes, then add garlic and continue the recipe.
• Herby mustard cream: Add 1 tsp dried thyme (or 1 tbsp fresh) when you whisk in the Dijon; finish with extra parsley.
• Extra tangy: Add 1 tsp capers (drained) or an extra 1 tsp Dijon at the very end.

Storage & Make-Ahead

Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce (cream sauces can tighten when chilled). For best texture, cook fresh spinach at reheating time if you’re planning ahead; otherwise, leftover spinach is still tasty, just softer.

Nutrition (per serving)

Approximate, for pork version and sauce/spinach only (not including potatoes or rice): 430 calories; 34 g protein; 27 g fat; 8 g carbohydrates; 2 g fiber; 4 g sugar; 780 mg sodium.