A simple one pan dinner recipe, featuring juicy pork chops, spinach, and canned white beans. 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.
This recipe is gluten free and dairy free, no substitutions 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.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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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 few basic ingredients that make up a delicious sauce. definitely not something you want to skip!
🧾Ingredients and Substitutions
- Boneless Pork Chops- We use boneless pork chops because they are affordable and cook quickly. 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.
- Seasonings- Just a basic blend of paprika, garlic powder, kosher salt, and ground black pepper.
- Olive Oil
- Cannellini Beans- We used canned beans. Feel free to substitute any cooked white bean you have on hand. I think cooked fava beans make a wonderful substitution.
- Onions- I use white but yellow onions pr shallots will work as well.
- Chicken Stock- Homemade or store-bought work just fine. Be sure to watch the sodium content.
- 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.
- Dijon Mustard- Any type, regular or grainy work in this recipe.
- 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.
The instructions on this skillet dinner are very simple. If you are fast in the kitchen it will likely take less than 30 minutes.
To start pat your pork chops dry and sprinkle on the seasonings evenly distributing between each side. Sear them for 4 minutes a side in a large skillet over medium-high heat. Remove the pork chops to a plate and set aside.
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.
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.
💭Tips and Tricks
- 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. 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 kales holds up great to 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 with damp paper towel and reheat in the microwave. Voila! Freshly steamed spinach.
🥩More Pork Recipes
If you enjoyed this one pan skillet dinner check out these other pork dinner recipes. From sheet pan dinners to a crock pot roast, we have you covered.
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Pork Chop and Spinach Skillet Dinner
- 4 boneless pork chops, ¾ to 1 inch thick
- 1 teaspoon paprika
- 1 tap garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 1 15 oz can cannellini beans, drained
- ½ medium white onion, thinly sliced into ¼ moons
- 1 cup chicken stock
- 2 tablespoon lemon juice
- 2 tablespoon dijon mustard
- 8 oz 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.
- 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.
- 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.
- Add beans, stock, dijon mustard, and lemon juice. Stir to combine. Bring to a low simmer.
- 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.