Pork Chop Skillet Dinner

This pork chop skillet dinner with white beans and spinach is your goto for a quick and satisfying meal during busy weeknights. The pork chops sear to a perfect golden brown while the mustardlemon sauce adds a bright tang that lifts the dish. Creamy white beans and fresh spinach bring both texture and nutrition, all cooked in one pan for easy cleanup.

I first made this recipe when I needed something fast after a long day but didn’t want to sacrifice flavor. Now it’s a regular on my table, especially when winter greens are in season.

Ingredients

• Four boneless pork chops between threequarters to one inch thick: These cook evenly and stay juicy
• Paprika: Adds subtle smoky warmth Choose a good quality to maximize flavor
• Garlic powder: Enhances the savory notes Use fresh powder if you can
• Kosher salt: Brings balance Adjust amount to taste
• Black pepper: Adds mild heat Use freshly cracked for best aroma
• Two tablespoons olive oil for searing: Use extra virgin for depth
• One 15ounce can of cannellini beans drained: Creamy texture and mild flavor complement pork
• Half a medium white onion thinly sliced into quarter moon shapes: This softens quickly for sweetness
• One cup chicken stock for simmering: Use low sodium if possible
• Two tablespoons lemon juice: Adds brightness and acidity Freshly squeezed is best
• Two tablespoons Dijon mustard: For tang and depth Choose a good quality brand
• Eight ounces fresh spinach leaves: Wilt quickly and add vibrant color Use fresh not baby spinach

Instructions

Sear the Pork Chops:

Pat the pork chops very dry with paper towels to ensure proper browning. Combine paprika garlic powder salt and pepper then season both sides of the chops evenly. Heat two tablespoons of olive oil in a large skillet over mediumhigh heat. Add pork chops and reduce heat to medium. Cook for four to five minutes until a deep golden crust forms. Flip and cook another four minutes. Transfer chops to a plate and set aside.

Cook the Onion:

Lower heat to mediumlow and add the sliced onion to the skillet. Cook for two to three minutes until the onions begin to soften and turn translucent. Add a splash of olive oil if the pan looks dry.

Make the Sauce and Add Beans:

Add the drained cannellini beans chicken stock Dijon mustard and lemon juice to the onions. Stir everything together and bring the mixture to a gentle simmer to meld the flavors.

Finish Cooking Pork Chops with Sauce:

Return the pork chops to the skillet nestled into the sauce. Simmer for three to five minutes until the internal temperature reaches 145 degrees Fahrenheit ensuring the pork is fully cooked but still tender.

Wilt the Spinach:

Add fresh spinach leaves and stir them through the sauce coating everything well. Cook just until the spinach is wilted about one to two minutes to keep it bright and tender.

One of my favorite ingredients here is the cannellini beans. They add creaminess without overpowering the pork and their subtle nuttiness pairs beautifully with the lemonmustard sauce. I remember the first time I served this to my family everyone went back for seconds and even my picky toddler asked for more greens.

Storage tips

Store leftovers in an airtight container in the refrigerator for three to five days. Reheat gently in the microwave at eighty percent power for three to four minutes. Keep in mind spinach can get a bit soft when reheated so I recommend either using kale instead of spinach or saving some fresh spinach to add when reheating to keep things fresh.

Ingredient substitutions

You can swap cannellini beans for other white beans like great northern or navy beans. Kale or Swiss chard can replace spinach if you prefer a sturdier leafy green. Dijon mustard may be substituted with whole grain mustard for extra texture or yellow mustard for milder flavor.

Serving suggestions

Serve this skillet dinner with warm crusty bread to soak up the sauce or alongside creamy mashed potatoes for a comforting plate. A simple green salad or roasted root vegetables will add variety and balance the richness of the pork.

This skillet dinner is a fast satisfying weeknight meal that balances protein fiber and bright lemon mustard flavors. It reheats well and makes great leftovers.

Your Recipe Questions Answered

→ What cut of pork works best for this dish?

Boneless pork chops, about ¾ to 1 inch thick, work best to ensure even cooking and tender results.

→ Can I substitute fresh spinach with another green?

Yes, kale or Swiss chard can be used as alternatives; they hold up well during reheating and add a different texture.

→ How is the mustard-lemon sauce made?

The sauce combines Dijon mustard and lemon juice stirred into chicken stock and cooked with cannellini beans, creating a tangy and creamy base.

→ What is the ideal internal temperature for the pork chops?

Cook pork chops until they reach 145°F internally for safe and juicy results.

→ How long can leftovers be stored safely?

Store leftovers in an airtight container in the refrigerator for 3 to 5 days for best freshness.