This flavorful boneless pork chop skillet dinner comes together in less than 30 minutes, making it the perfect weeknight meal the whole family can enjoy. The pork is paired with white beans and spinach in a simple pan sauce. A one-pot meal has never had so much flavor!
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This recipe, or some variation of it, is on regular rotation in my house. My husband will always choose pork over chicken. When he is cooking, I know it is going to be something like sheet pan pork chops or pork tenderloin.
But for me, nothing beats this easy peasy one pot weeknight meal. Mainly because it has all the flavor. I am obsessed with over the top flavor and sauces on everything!
📖Why My Recipe Works
- Boneless pork chops are quick to cook and affordable. That makes them perfect for an easy skillet dinner.
- One pan dinner recipe, and it only takes 30 minutes from start to finish.
- lenty of flavor thanks to a lovely, thick mustard sauce that brings this boneless pork chop recipe together! You will be licking your plate to get every last drop of this pan sauce.
🧾Ingredient Notes
- Boneless Pork Chops-You can substitute bone-in chops but it will change the cooking time. Pork chops more than one inch thick may dry out so keep them thin. You can also substitute chicken breasts that have been pounded thin.
- Cannellini Beans- I used canned beans. Feel free to substitute any cooked white bean you have on hand. Cooked fava beans make a wonderful substitution.
- Spinach- Yes, they really need to be fresh leaves. Frozen spinach doesn't work in this recipe. Don't have spinach on hand? Try kale, Swiss chard, or even baby collard greens!
- Onions- I use white onion but yellow onions or shallots will work as well.
- Seasonings- Just a basic blend of paprika, garlic powder, kosher salt, and ground black pepper. For a spicier version, try my harissa seasoning spice.
- Dijon Mustard- Any type, regular or grainy, will work in this recipe.
- Chicken Stock- Homemade or store-bought work just fine. Be sure to watch the sodium content. For a heavily salted stock, you may want to reduce the salt on the chops.
- Lemon Juice- Fresh-squeezed or bottled, either way, the lemon juice provides a bit of brightness to the dish. Out of lemon juice? Try white wine instead.
⏲️How to Make Skillet Pork Chops
- Pat your pork chops dry and sprinkle on the seasonings evenly, distributing them between each side. Drying your meat ensures that it gets a flavorful crust on the outside during cooking.
- Sear the pork chops for 3 to 4 minutes per side. Remove the pork chops to a plate and set them aside. No need to keep them warm.
- Turn the heat down and add your onions. Do not drain the grease or wash the pan! All the good pork bits and juices are going to help flavor your sauce.
- The onions will soften after 2 to 3 minutes. Add the white beans, chicken stock, mustard, and lemon juice, and bring the pan to a low simmer.
- Add pork chops back to the pan and cook until done.
- Once the pork reaches your preferred temperature, add the spinach a handful at a time. Stir to coat with the sauce.
👩🏻🍳 Expert Tips
- Thoroughly pat your pork dry with a paper towel. Dry meat browns better, giving you a nice crispy crust and leaving lots of flavor behind for the sauce.
- When it comes to cutting the onions be sure to keep them thin. You want them thin so they cook quickly.
- Does someone in the house not like the texture of onions? Chop them extra fine and cook 5 minutes longer, they will meld into the sauce.
- To sneak more vegetables into this dish you can add finely diced carrots or chopped tomatoes (canned or fresh).
- To keep things simple, I didn't add fresh herbs to this recipe. But if I have fresh thyme on hand, it makes a lovely addition.
- Pork is done when the internal temperature reaches 145 F degrees. This may mean they are still slightly pink on the inside. For well-done pork cook to 160 F degrees.
- Cook until the greens are just wilted. Not more than a minute.
🥗More Quick Weeknight Dinners
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📖 Recipe Card
Pork Chop Skillet Dinner with White Beans and Spinach
This easy pork chop and spinach skillet is the perfect weeknight dinner-flavorful and on the table in 30 minutes. Tender boneless pork chops are seared and simmered in a tangy mustard-lemon sauce with creamy white beans and wilted spinach. One pan, minimal cleanup, and packed with flavor!
Servings: 4
Ingredients
- 4 boneless pork chops ¾ to 1 inch thick
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 15-ounce can cannellini beans drained
- ½ medium medium white onion thinly sliced into ¼ moons
- 1 cup chicken stock
- 2 Tablespoons lemon juice
- 2 Tablespoons dijon mustard
- 8 ounces fresh spinach leaves
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Instructions
- Pat the pork chops thoroughly dry with paper towels. Mix together paprika, garlic powder, salt, and pepper. Sprinkle evenly over both sides of the pork chops.4 boneless pork chops, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat oil in a large skillet over medium-high heat. Add pork chops and turn heat down to medium. Sear until browned, 4 to 5 minutes flip and cook an additional 4 minutes. Transfer the pork chops to a plate and set aside.2 Tablespoons olive oil
- Turn down the heat to medium-low, add onion to skillet and cook 2 to 3 minutes until the onion begins to soften. Additional oil if needed.½ medium medium white onion
- Add beans, stock, dijon mustard, and lemon juice. Stir to combine. Bring to a low simmer.1 cup chicken stock, 2 Tablespoons lemon juice, 2 Tablespoons dijon mustard, 1 15-ounce can cannellini beans
- Add pork chops back to the pan and cook until their internal temperature reaches 145 F degrees., about 3 to 5 minutes.
- Add spinach and stir to coat with the sauce. Cook until spinach is just wilted, 1 to 2 minutes.8 ounces fresh spinach leaves
Notes
Leftovers keep in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave at 80% power for 3 to 4 minutes, or until hot.
That said, I don’t love how spinach reheats—it can get a bit gooey. To avoid that, I either use lacinato kale, which holds up better, or set aside a portion before adding the spinach. When reheating, I top it with fresh spinach, cover with a damp paper towel, and microwave. It steams perfectly.
Equipment
Nutrition
Calories: 383kcal | Carbs: 20g | Protein: 38g | Fat: 18g | Fiber: 6g
Did You Enjoy This Recipe?Leave a comment below. Jump to comments.
Danni M says
Perfect! Made it exactly as written. Thank you for this delicious and easy recipe!
Darla says
This was delicious and is keeper according to my family! Thank you for sharing .
Jk says
Will it work with frozen spinach?
Jen Wooster says
Frozen spinach doesn't work in this recipe. Don't have spinach on hand? Try kale, swiss chard, or even baby collard greens!
Elaine says
I made this for supper last night. I didn't have cannellini or white beans so I used romano beans. I used chili powder instead of paprika.
The sauce and beans were tasty but I overcooked the the pork chops slightly. I will keep an eye on this next time.
Thanks for the great recipe, it was very easy to make.
Katsura Rast says
Is 383kcal per serving? This is a simple yet delicious dish. Yum. Thank you!
Jen Wooster says
Yes per serving. Nutrition calculations are estimates and provided by a 3rd party service.
notsoevil says
Simple yet delicious - we really liked this dish. Thanks. 🙂
Jen Wooster says
Glad you enjoyed!
Sara Welch says
Served this for dinner last night and it did not disappoint; was perfect for a busy weeknight! Easy and delicious too; the whole family loved it!
Jen says
Thank you so much for the review. Glad it was a hit.
Danielle says
I just love easy skillet dinners like this - makes it actually possible to get dinner on the table for my family! thanks for posting this delicious recipe!
Jen says
You are welcome. We all need more quick meal ideas, right?
Vicky says
I love the simplicity of this family meal, but yet it's still full of flavor!
Jo says
This is such a beautiful pork chop recipe! I have everything on hand in my kitchen to make it and it turns out great!
Aimee Mars says
I love the simplicity of this meal! Really it's the perfect weeknight meal too and one I know my entire family will love. I'm putting this on next week's meal plan.
Jen says
Let us know how it turns out!