Creamy Pork Chops

• •
  Vegetable oil(15g)
• •
  Pork Loin

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

• •
  ¼ tsp salt ($0.01)
• •
  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
• •
  Mushrooms, White, Sliced(120g)
• •
  Yellow Onion(115g)
• •
  Garlic(15g)
• •
  Low Sodium Chicken Broth(60g)
• •
  Cream, Heavy Whipping(60g)
• •
  Cream Cheese(57g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

• •
  Spinach(142g)

Instructions

1. 1Pat the pork loin dry with paper towels and season generously with salt and pepper. Slice the onion into thin strips, mince the garlic, and slice the mushrooms.
2. 2Heat vegetable oil in a medium sauté pan over medium-high heat until shimmering. Once hot, carefully place the pork in the pan and cook undisturbed for 3–4 minutes until a golden-brown crust forms on the first side. Flip and cook for another 3–4 minutes until the second side is golden brown and internal temperature reaches 145°F. Remove the pork to a plate and set aside.
3. 3Reduce heat to medium, add the mushrooms and onion to the pan, and sauté for 3–4 minutes, stirring occasionally, until the mushrooms begin to brown and the onion softens.
4. 4Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer for 2–3 minutes until the liquid reduces by half.
6. 6Reduce heat to low, add the heavy cream and cream cheese to the pan, and simmer for 2–4 minutes, stirring frequently, until the cream cheese melts completely and the sauce thickens.
7. 7Stir in the fresh spinach and cook for 2–3 minutes until fully wilted. Return the cooked pork and any accumulated juices to the pan and warm through for 1–2 minutes over low heat.
8. 8Divide the pork chops evenly among 4 airtight containers while hot, distributing the creamy mushroom sauce and spinach equally. Cool to room temperature, seal, and refrigerate for up to 4 days.