This skillet pork with mustard cream and spinach is the kind of weeknight dinner that tastes restaurant-level but cooks in one pan. You’ll sear the pork until golden, build a tangy mustard cream sauce in the same skillet, then wilt in spinach for a fast, cozy meal.
Why you’ll love this recipe
- One-skillet dinner with minimal cleanup
- Mustard cream sauce is tangy, savory, and fast
- Spinach cooks right in the sauce for an easy side
- Flexible: works with pork chops, cutlets, or tenderloin medallions
Ingredients you’ll need
- Pork: boneless pork chops or pork cutlets (about 1 to 1 1/4 inches thick for chops)
- Kosher salt and black pepper
- All-purpose flour (light dusting helps browning and thickens the sauce)
- Olive oil and a little butter
- Shallot or onion, finely chopped
- Garlic
- Chicken broth (or stock)
- Dijon mustard (the main flavor)
- Whole-grain mustard (optional, for texture)
- Heavy cream (or half-and-half for a lighter sauce)
- Baby spinach
- Fresh lemon juice (optional, brightens at the end)
How to make skillet pork with mustard cream and spinach
Use a large skillet so the pork sears instead of steaming. A 12-inch stainless steel or cast iron skillet works great.
- Season the pork well with salt and pepper. Lightly dust with flour and shake off excess.
- Heat olive oil and butter in the skillet over medium-high heat. Sear pork until deeply golden, about 3 to 5 minutes per side (depending on thickness). Transfer to a plate.
- Reduce heat to medium. Add shallot and cook until softened, 1 to 2 minutes. Stir in garlic for 30 seconds.
- Pour in chicken broth, scraping up browned bits. Simmer 2 minutes.
- Whisk in Dijon (and whole-grain mustard if using), then stir in cream. Simmer until slightly thickened, 2 to 4 minutes.
- Add spinach in handfuls, stirring until just wilted.
- Return pork (and any juices) to the skillet and simmer gently until pork is cooked through (145°F). Turn off heat and finish with a small squeeze of lemon juice if you like.
Tips for the best mustard cream sauce
- Don’t rush the sear: deep browning equals better sauce.
- Keep the simmer gentle after adding cream to prevent splitting.
- Adjust thickness: simmer a bit longer to reduce, or add a splash of broth to loosen.
- Taste before salting: mustards vary in saltiness and tang.
What to serve with mustard cream pork
- Mashed potatoes or roasted baby potatoes (perfect for the sauce)
- Buttered egg noodles
- Steamed rice or brown rice
- Crusty bread and a simple salad
- Roasted asparagus, green beans, or mushrooms
Storage and reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.
- Freezing isn’t ideal because cream sauces can separate, but it works in a pinch; thaw overnight and reheat slowly.
Skillet Pork with Mustard Cream and Spinach (Recipe)
Serves: 4
Time: 30 minutes
Ingredients
- 4 boneless pork chops (about 1 to 1 1/4 inches thick) or 6 to 8 pork cutlets
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped (or 1/4 small yellow onion)
- 2 garlic cloves, minced
- 3/4 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard (optional)
- 1/2 cup heavy cream (or half-and-half)
- 5 to 6 cups baby spinach (about 5 ounces)
- 1 to 2 teaspoons lemon juice (optional)
Directions
- Pat pork dry. Season with salt and pepper, then lightly coat with flour.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear pork until browned, 3 to 5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add shallot and cook 1 to 2 minutes. Add garlic and cook 30 seconds.
- Add chicken broth and scrape up browned bits. Simmer 2 minutes.
- Stir in Dijon (and whole-grain mustard if using). Add cream and simmer 2 to 4 minutes, until lightly thickened.
- Add spinach in handfuls, stirring until wilted.
- Return pork to the skillet and cook until pork reaches 145°F, 2 to 5 minutes depending on thickness. Finish with lemon juice if desired. Serve hot with the sauce spooned over.
