Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Garlicky Pork Chops with Mushrooms, Spinach & Crispy Polenta

Fast, colorful, and deeply satisfying, this pork chop skillet leans into spring with mushrooms, spinach, and sweet cherry tomatoes in a garlicky pan sauce. Served over crisp-edged polenta rounds, it feels a little rustic, a little date-night, and fully weeknight-friendly.

Generated image of the dish

Ingredients

  • Boneless Pork Loin Center-Cut Chops
    1 lb 7.29
  • San Gennaro Traditional Italian Polenta
    18 oz 4.49
  • Simple Truth Organic® Sliced White Mushrooms
    8 oz 3.79
  • Organic Spinach
    1 ct 3.49
  • Private Selection® Fresh Petite Cherry Snacking Tomatoes
    10 oz 3.99
  • Garlic
    1 ct 1.50
  • Organic Italian Parsley
    1 ct 2.49
  • Olive oil
    2 tbsp
  • Butter
    1 tbsp
  • Chicken broth or water
    1/3 cup
  • Kosher salt
    1 1/4 tsp
  • Black pepper
    3/4 tsp
  • Red pepper flakes
    pinch
  • Gabbiano Chianti Classico Red Wine
    750 ml $13.99 (sale)

Instructions

  1. Slice the 18-ounce tube of polenta into 8 rounds and pat dry. Mince 2 cloves garlic. Halve the 10 ounces cherry tomatoes. Chop 2 tablespoons parsley. Pat dry the 1 pound boneless pork chops and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the polenta rounds and cook 3 to 4 minutes per side until golden and lightly crisp. Transfer to a plate.
  3. Add the remaining 1 tablespoon olive oil to the skillet and sear the pork chops 3 to 4 minutes per side until browned and cooked through. Transfer to a plate to rest.
  4. Lower the heat to medium. Add the mushrooms and cook 4 minutes until browned. Stir in the garlic and a pinch of red pepper flakes for 30 seconds. Add the cherry tomatoes and cook 2 to 3 minutes until they soften and release juices.
  5. Add 1/3 cup chicken broth or water and 1 tablespoon butter, stirring into a light sauce. Add the spinach and cook just until wilted. Stir in half the parsley.
  6. Return the pork chops to the pan for 1 minute to coat with the sauce.
  7. Plate the crisp polenta rounds, spoon the mushroom-tomato-spinach mixture over and around them, and top with the pork chops. Finish with the remaining parsley.

Cook time: 35 minutes

Estimated cost: $9-12

Health notes: Approx. 640 calories per serving. About 35g protein, 30g carbohydrates, 40g fat, 4g fiber. A satisfying, protein-forward dinner with vegetables built right into the sauce.

Drink pairing: Chianti or Pinot Noir both pair well here. Chianti loves the tomato and pork combination, while Pinot Noir keeps things softer and earthier with the mushrooms.

Wine picks:

  • Gabbiano Chianti Classico Red Wine $13.99 (sale) 750 ml
  • The Four Graces Pinot Noir (Oregon) $19.99 (sale) 750 ml

Why it works: Two approaches that both suit this skillet: a Chianti to play up the cherry-tomato brightness and savory pork, or a Willamette Pinot Noir to echo the mushrooms and gentle garlic butter sauce without overpowering the polenta. Pick the Chianti if you want a brighter, more savory match; pick the Pinot for earthier, silkier interplay with the mushrooms and spinach.

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You asked

I got thick cut bone in pork chops. how do I cook them differently?

Careme

For thick-cut bone-in pork chops, use a sear-and-finish method. Do this instead: - Season the same way. - Sear in a skillet over medium-high heat with oil for 3 to 4 minutes per side until well browned. - Then reduce heat to medium-low, cover loosely, and cook 4 to 8 minutes more, flipping once, until the center reaches 140–145°F. - Rest 5 minutes before serving. If they’re very thick, oven finish works best: - After searing, transfer the skillet to a 400°F oven for 5 to 10 minutes, or until 140–145°F. - Rest 5 minutes. Tips: - Bone-in chops take longer than boneless. - Avoid high heat the whole time or the outside can overcook before the center is done. - Make the mushroom-tomato-spinach sauce after the pork rests, or remove the chops and keep warm while you finish the sauce.

You asked

What can I do if i am missing parsley

Careme

You can skip it, or swap in another fresh, mild herb if you have one. Best substitutes from your list: - Organic Basil or basil: use a little less than parsley - Organic Italian Parsley: same amount if that’s what you meant - Dill: use lightly for a fresher flavor - Rosemary: very small amount, finely chopped - Green onions: good for fresh finish instead of herb flavor If you have none of those: - Add a squeeze of lemon at the end - Use a little extra black pepper - Finish with a drizzle of olive oil Best simple fix for this dish: skip the parsley and finish with lemon juice.

You asked

update for one serving?

Careme

Yes—halve it for 1 serving. Use: - Boneless pork loin center-cut chop: 1/2 lb - San Gennaro polenta: 9 oz - Sliced white mushrooms: 4 oz - Organic spinach: about 2 to 2 1/2 cups loosely packed - Cherry tomatoes: 5 oz - Garlic: 1 clove - Parsley: 1 tbsp chopped - Olive oil: 1 tbsp total - Butter: 1 1/2 tsp - Chicken broth or water: 2 to 3 tbsp - Kosher salt: about 5/8 tsp total - Black pepper: about 3/8 tsp - Red pepper flakes: small pinch Timing stays about the same: - Polenta: 3 to 4 minutes per side - Pork: 3 to 4 minutes per side - Mushrooms: about 4 minutes - Tomatoes/sauce/spinach: 3 to 4 minutes For 1 serving, make 4 polenta rounds and plate the pork over half the sauce, with the rest around the polenta. If you want, I can rewrite the full recipe in a clean 1-serving version.

Recipe score: 8/10

Planned by Careme.