This one-skillet recipe is my go-to for dressing up cheap chops! Inexpensive and loaded with flavor, they are quick to cook on busy nights in a rich cream sauce loaded with peppers, spinach, and beans.
Pork chops are one of my favorite cuts. One I am guilty of not making enough of. But they are loaded with flavor, quick and easy to make on busy weeknights and I love that they are so inexpensive compared to beef.
Now, don’t get me wrong, I love a steak as much as the next girl carnivore, but I also love the challenge of creating something so incredibly mouth-watering that isn’t just a sexy insta-shot for red meat. Pork is my go-to for that and I promise, you will love it!
These chops are incredibly easy to make and remind me of luxurious restaurant quality meals. They are served in a rich pan sauce with cream and sprinkled with fontina right before being served hot.
The spinach, roasted red peppers, and beans make this incredibly filling and loaded with healthy ingredients (I love sneaking spinach into as many dishes as I can! Because it’s loaded with antioxidants and vitamins).
This recipe comes out creamy and rich but is packed with feel-good food. It really is homemade indulgence from start to finish.
Fast crazy sexy pork chops. Yep, you can thank me later.
What You Need
This is one of those recipes where you are likely to have a lot of the basic needs in the pantry. There are no exotic spices or herbs. Jarred roasted red peppers are my magic ingredient for dressing this up and I love testing out different brands to see which I like – currently obsessing over fire-roasted ones.
Heavy cream is a must for the rich sauce but you could use evaporated milk for a lighter version (or if you don’t feel like running to the market for cream). Then drained and rinsed white beans and fresh spinach jazz up the chops. It really is one of those easy meals that can impress just about anyone.
Finding bone-in chops at the local market can be a little hit or miss. I am doing most of my meat shopping online now at Porter Road just because they deliver great quality and I can get exactly what I want.
But, if you are hitting a regular supermarket, check the butcher counter for bone-in chops and pick out the ones you want. With pork, I often find the sizes in the pre-packaged options aren’t even and that makes cooking evenly tricky.
How to Make
A large oven-safe skillet is the hero for this dish – and with it you can go right from the cooktop to the oven. I cook with cast iron so that I never have to worry about ruining pans, so make sure than the pan you use is made to go into the oven before you start. Otherwise, transfer everything to a baking dish before finishing it in the oven.
Sear the chops, and while they rest a few minutes, you will then sautee the onions, add the garlic and mix in the peppers. From there, wilt in the spinach – and use more than you think you will need! 4 or 5 cups wither down to nothing in the heat.
Once everything is prepped, add the beans and whisk in the cream and herbs. Nestle in the chops and finish it all off in the oven where the cream thickens and the fontina melts in a creamy layer over everything.
What to Serve with Tuscan Pork Chops
I serve this over pasta, mainly because I think there are so many flavors already that it doesn’t need much else, but gnocchi or even a creamy polenta would be wonderful under these chops. Make sure to add bonus points and serve with a fresh salad and if you aren’t counting calories, a toasted baguette is wonderful to scoop up the remaining sauce.
Quickly change the flavor profile a bit by adding chopped artichoke, olives, and a splash of lemon for a Mediterranean flair.
Can you substitute boneless chops for bone-in?
You can make these with regular pork chops too – the bone-in version just makes for a pretty finished plate, but getting boneless chops is often a better value for your dollar.
If using boneless chops, reduce the cooking time a bit to make sure not to overcook the chops. No matter how thick your chops are, you want to cook to 145 degrees F for tender juicy slices.
Want more delicious chop inspiration? Try some of my favorite recipes
If you’ve tried these Tuscan Chops please rate the recipe and let me know where you found it in the comments below.
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One-Skillet Tucan Pork Chops
- 10-12″ Cast Iron Skillet or other oven safe skillet
For the Chops
- 2 tbsp butter or oil divided
- 1.5 – 2 lbs bone-in pork chops
- Salt and pepper
For the Sauce:
- ½ Onion
- 4 cloves Garlic
- ¼ cup Roasted Red Peppers
- 4 cups Spinach
- 1 14 oz jar Cannellini beans drained and rinsed
- 1 cup Heavy Cream
Prep the oven:
- Preheat the oven to 375 degrees F.
Sear the chops:
- Melt 1 tablespoon of the butter in a skillet pre-heated oven medium-high heat.
- Pat the pork chops dry and season with salt and pepper.
- Sear the pork chops in the skillet on each side 2 to 5 minutes, until a golden crust forms. If the chop does not easily pull from the pan, the crust has not formed yet. The pork will release easily when the crust has formed. Pulling too soon can cause tearing.
- Remove the chops, cover and set aside.
Saute the Veggies:
- In the same pan, melt the remaining butter and add sautee the onion until soft, 5 minutes. Add the garlic and cook 30 seconds longer.
- Mix in the roasted red pepper and toss to combine.
- Add the spinach. It will overflow the pan and look like too much, but as you stir and the spinach wilts it withers to a minimal portion.
- Toss in the beans.
Make the Sauce:
- Off heat, slowly whisk in the cream, scraping up any browned bits as you do so.
Finish Cooking the Chops:
- Nestle the chops back into the pan.
- Sprinkle fontina cheese over the dish and slide in the oven to cook.
- Cook until the chops read 145 degrees F with an instant-read thermometer, about 5 to 7 minutes longer.
- Serve the chops by arranging on a platter over pasta. Spoon the sauce over the pasta.
- Garnish with chopped tomatoes, minced parsley and salt and pepper, if desired.
- Fresh rosemary goes great in this dish and I love adding a sprig or two if I have some on hand. I will also mince some fresh rosemary and toss it in with the cream as it simmers.
- If you don’t have white cannellini beans, swap in chickpeas.
- Swap Parmesan for the Fontina if you dont have any on hand