Creamy Spinach Artichoke Pork Chops

These just may be the best pork chops we’ve ever had! Savory and hearty, our Creamy Spinach Artichoke Pork Chops are an amazing addition to any line-up. Thick-cut boneless pork chops are seared to a nice and crispy exterior and then slathered in spinach artichoke dip. Last, add a little cream and a delicious sauce is created to drizzle over this incredible entree.

Our Creamy Spinach Artichoke Pork Chops in a black skillet with a fork and knife on top.

My husband and I are both from Florida and therefore, grew up shopping at Publix. A staple in our refrigerator is their Spinach Artichoke Dip. Our whole family devours it. When it came to creating this recipe, I wanted to use this delicious ingredients for something more than just a dip. Well, this DOES NOT disappoint! It has quickly become my husband’s favorite meal!

What temperature do I have to cook pork to?

Pork, like chicken should be cooked to an internal temperature of 165 F. There are amazing meat thermometers for sale that aid in this distinction. Another good indicator that your pork is cooked is when the juice, after being cut into, run clear.

Does a cast iron skillet cook better than a regular pan?

In our opinion, yes – we LOVE cooking in a cast iron skillet when possible! A cast iron skillet (CIS) is super heavy and allows for really nice, even cooking. The CIS holds flavors from previously cooked meals and creates its own non-stick affect. Many non-stick pans have a coating that is being debated on its health risks. It also is versatile and can be used in an oven or on a grill. We love our results when cooking with a CIS over a non-stick pan.

The ingredients for our Creamy Spinach Artichoke Pork Chops on a table, all spread out.

Ingredients for our Creamy Spinach Artichoke Pork Chops:

  • Thick-Cut Pork Chops
  • Half and Half
  • Flour
  • Spinach Artichoke Dip
  • Parmesan (Garnish)

How to make our Creamy Spinach Artichoke Pork Chops:

First, you will want to rinse the pork chops in cold water and pat dry. Place the flour in a shallow bowl or a plate. Next, coat the pork in flour.

A plate with flour on it and pork is being dredged in it before cooking.

Place cast iron skillet on the stovetop and turn the heat to medium high. Drizzle about 1 tablespoon of olive oil in the skillet and swirl around so that the base of the skillet is coated.

Place the pork chops in the heated skillet and cook for about 5 minutes on each side.

Flour coated pork chops being heated on a black skillet on a stovetop.

Once cooked on both sides, coat both sides of pork chops with 1/2 cup of artichoke dip. Return to skillet, cover and cook for 2 minutes on each side. Remove pork and set aside on a plate.

Toasted pork chops after being cooked for 10 minutes with artichoke dip being added on top.
3 pork chops in a skillet being bathed in artichoke dip.

With the heat still on, stir in remaining 1/2 cup of artichoke dip and 1/2 cup of half and half. Whisk until fully incorporated. This step should only take 2-3 minutes.

Add pork back to skillet and cook for an additional 3 minutes, coating the pork in the chop. Serve and enjoy.

Our Creamy Spinach Artichoke Pork Chops on a placemat before being served.

This is one of those meals that you can’t help but just indulge in. The flavors are so wonderful and it tastes like the perfect comfort food. We love to place the pork on a bed of hot rice and drizzle the two with the creamy sauce. Match it up with a great Spinach Walnut Salad or a side on Quick Broccoli.

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Yield: 4 Servings

Creamy Spinach Artichoke Pork Chops

Creamy Spinach Artichoke Pork Chops
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1/2 Cup of Flour
  • 1 1/4 Pound Pork chops or porkloin
  • 1/2 Cup Half and Half
  • 1 1/2 Cup Artichoke Dip
  • 1 TBS Olive Oil
  • Parmesan Cheese to garnish

Instructions

  1. Rinse pork in cold water and pat dry.
  2. Place flour in a shallow dish and coat pork in flour.
  3. Cook on medium high heat for 5 minutes on each side.
  4. Cover both sides of pork chops with 1/4 cup of artichoke dip.
  5. Return to heated skillet, cover, and cook for 3 minutes on each side.
  6. Remove pork and set aside. Stir in remaining 1/2 cup of artichoke dip and 1/2 cup of half and half. Mix until fully incorporated.
  7. Add pork back to skillet and cook for an additional 3 minutes, coating the pork in the chop.
  8. Serve and enjoy! Garnish with parmesan is desired.

Notes

Pork should always have an internal temperature of 165 F to be deemed safe for consumption.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 631Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 179mgSodium: 474mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 49g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



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