Ingredients
For the Pork Chops
4 thick-cut boneless pork chops, about 1 inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, finely chopped
¼ cup freshly grated Parmesan cheese
For the Creamy Sauce
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 cup fresh baby spinach
½ cup sliced mushrooms, optional
1 tablespoon fresh parsley, chopped
For the Pasta
12 oz spaghetti or fettuccine
1 tablespoon salt for the pasta water
1 tablespoon butter
1 small garlic clove, minced
¼ cup grated Parmesan cheese
2–3 tablespoons reserved pasta water
Instructions
- Prepare the Pork Chops
Pat the pork chops completely dry with paper towels. This helps them develop a beautiful golden-brown crust when they hit the pan.
Season both sides generously with salt, black pepper, paprika, onion powder, and Italian seasoning. Press the seasoning gently into the meat so it sticks well. - Sear the Pork Chops
Heat a large heavy skillet over medium-high heat. Add the olive oil and butter.
Once the butter is melted and begins to foam, carefully place the pork chops into the hot skillet.
Cook for about 4–5 minutes on the first side, without moving them too much, until deeply golden and beautifully caramelized.
Flip the pork chops and cook for another 3–5 minutes, depending on their thickness.
Add the minced garlic and a little butter to the pan during the final minute. Spoon the garlic butter over the pork chops several times.
The pork should reach 145°F (63°C) in the thickest part. Remove the pork chops from the skillet and let them rest for about 5 minutes. - Cook the Pasta
While the pork is cooking, bring a large pot of salted water to a boil.
Add the spaghetti or fettuccine and cook according to the package directions until al dente.
Before draining, reserve about ½ cup of the pasta water.
Drain the pasta and set it aside. - Make the Creamy Garlic Parmesan Sauce
Using the same skillet, reduce the heat to medium.
Add 1 tablespoon of butter and the minced garlic. Cook for about 30 seconds until fragrant.
If using mushrooms, add the sliced mushrooms and cook for 3–4 minutes until softened and lightly browned.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon. Those browned bits are packed with flavor.
Slowly add the heavy cream and stir everything together.
Add the Italian seasoning, black pepper, and Parmesan cheese. Stir continuously until the Parmesan melts and the sauce becomes smooth and creamy.
Add the fresh spinach and cook for 1–2 minutes until it wilts into the sauce.
If the sauce becomes too thick, add a splash of the reserved pasta water until you reach a silky, creamy consistency. - Add the Pasta
Add the cooked spaghetti directly into the creamy sauce.
Toss gently until every strand of pasta is coated with the garlic Parmesan sauce.
Add a little more Parmesan cheese and freshly chopped parsley. - Finish the Pork Chops
Return the rested pork chops to the skillet and spoon some of the creamy garlic Parmesan sauce over the top.
Let them warm through gently for about 1–2 minutes. Do not overcook them.
The finished pork chops should have a beautifully browned exterior, a juicy center, and a rich creamy sauce coating the surface. - Serve
Place a generous portion of creamy Parmesan pasta onto each plate.
Top with a golden-brown pork chop and spoon the creamy spinach and garlic sauce over the meat and pasta.
Finish with freshly grated Parmesan, chopped parsley, and a small pinch of black pepper.
Serve immediately while everything is hot and creamy.
Tip: For the most tender pork chops, avoid cutting into them immediately after cooking. Letting them rest for several minutes allows the juices to redistribute, keeping the meat moist and flavorful.