A simple one pan dinner recipe, featuring juicy pork chops, spinach, and canned white beans. This flavorful boneless pork chop one skillet dinner comes together in less than 30 minutes making it the perfect weeknight meal the whole family can enjoy.
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This recipe is naturally gluten-free and dairy-free, no substitutions are needed. And can we just talk about the mustard sauce? It is everything. You will be licking your plate to get every last drop of this pan sauce.
This recipe, or some variation of it, is on regular rotation in the Peel house. Like our sheet pan pork chops with squash and cranberries, there are a few basic ingredients that make up a delicious sauce. Definitely not something you want to skip!
📖Why This Recipe Works
Boneless pork chops are quick to cook and affordable. That makes them perfect for an easy skillet dinner.
Add in canned beans, onion, and fresh spinach for a quick cooking meal. But it has plenty of flavors thanks to a lovely thick sauce that brings this boneless pork chop recipe together!
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 boneless skinless chicken breasts that have been pounded thin.
Cannellini Beans- We used canned beans. Feel free to substitute any cooked white bean you have on hand. Cooked fava beans make a wonderful substitution.
Fresh Spinach Leaves- 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! Really any fresh green you like will work.
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.
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.
The instructions on this skillet dinner are very simple. If you are fast in the kitchen it will likely take less than 30 minutes.
Step 1- Season
To start 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.
Step 2- Sear
In this recipe, we sear the pork chops then remove them while we caramelize the sliced onion. This ensures the pork chops do not overcook and dry out.
Heat your oil in a large skillet over medium-high heat. 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.
Step 3- Caramelize
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. I like to cut the onions into a quarter-moon shape. You want them thin so they cook quickly.
The onions will soften after 2 to 3 minutes. Add the white beans, chicken stock, mustard, and lemon juice. Stir to combine and then bring the pan to a low simmer.
Step 4- Sauce and Simmer
Add the canned beans, mustard, lemon juice, and chicken broth. Stir to combine scraping up any brown bits. Bring to a low simmer over medium heat.
Add pork chops back to the pan and cook until done. 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.
Once the pork reaches your preferred temperature add the spinach a handful at a time. Stir to coat with the sauce and cook until the greens are just wilted. Not more than a minute.
- 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 can do half moons if you prefer chunkier onions. 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 we didn't add fresh herbs to this recipe. But if I have fresh thyme on hand it makes a lovely addition.
Leftovers can be stored in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave on 80% power for 3 to 4 minutes, or until thoroughly warmed.
But if I am being honest, I am not a huge fan of this dish reheated. The spinach can get a little gooey. If I am planning on having leftovers I do one of two things.
I either use lacinato kale in place of the spinach. This type of kale holds up great for reheating.
Or I separate out what I want for the leftover portion before adding the spinach. When I am ready to reheat I add the fresh spinach cover it with a damp paper towel and reheat it in the microwave. Voila! Freshly steamed spinach.
🥗More Quick Weeknight Dinners
If you enjoyed this one pan skillet dinner check out these other easy weeknight dinner recipes.
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Pork Chop and Spinach Skillet Dinner
- 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 oz can cannellini beans drained
- ½ edium 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
- 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 edium 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 oz 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
- See post for storing and reheating leftovers.