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One pan pork chops with a creamy sauce

One-Skillet Tucan Pork Chops

A fast and flavorful one-pan meal with pork chops and smothered in a creamy sauce is a perfect weeknight recipe ready in 35 minutes!
Course Main Course
Cuisine American, Fusion, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 856kcal


  • 10-12" Cast Iron Skillet or other oven safe skillet


For the Chops

  • 2 tablespoon 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

For Garnish

  • Tomatoes
  • Parsley
  • Salt
  • Pepper


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.


The thickness of your chops will greatly change the cook time. This recipe was made with 1” bone-in chops. Pork chops should be cooked to an internal temperature of 145 degrees.


  • 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


Serving: 1g | Calories: 856kcal | Carbohydrates: 22g | Protein: 70g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 302mg | Sodium: 609mg | Potassium: 1278mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3926IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 5mg