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Tuscan Sirloin Pork Chops

Treat yourself to restaurant-quality flavor at home with Tuscan Sirloin Pork Chops. Juicy pork chops simmer in a rich, creamy sauce with Parmesan, sun-dried tomatoes, and spinach. Every bite is a soulful taste of Italy that melts in your mouth!​

Cooking time 40 min
Preparation time Prep 15 min
Total time Serves 4

Ingredients

  • 4 sirloin pork chops (about 1 inch thick)​
  • 2 tbsp olive oil​
  • 1 tbsp Creole seasoning​
  • 1 tsp onion powder​
  • 1 tsp garlic powder​
  • ½ tsp smoked paprika​
  • ½ tsp black pepper​
  • ½ tsp salt​
  • 1 cup heavy cream​
  • ½ cup chicken broth​
  • ½ cup sun-dried tomatoes (in oil), drained and chopped​
  • 2 cups fresh spinach​
  • 1 small onion, finely diced​
  • 3 cloves garlic, minced​
  • 1 tbsp butter​
  • ½ cup grated Parmesan cheese​
  • Fresh parsley for garnish (optional)​

Ingredients

  • 4 sirloin pork chops (about 1 inch thick)​
  • 2 tbsp olive oil​
  • 1 tbsp Creole seasoning​
  • 1 tsp onion powder​
  • 1 tsp garlic powder​
  • ½ tsp smoked paprika​
  • ½ tsp black pepper​
  • ½ tsp salt​
  • 1 cup heavy cream​
  • ½ cup chicken broth​
  • ½ cup sun-dried tomatoes (in oil), drained and chopped​
  • 2 cups fresh spinach​
  • 1 small onion, finely diced​
  • 3 cloves garlic, minced​
  • 1 tbsp butter​
  • ½ cup grated Parmesan cheese​
  • Fresh parsley for garnish (optional)​

Directions

  1. Pat the sirloin pork chops dry with a paper towel. In a small bowl, combine Creole seasoning, onion powder, garlic powder, smoked paprika, black pepper, and salt. Rub the pork chops generously with the seasoning mixture.​

  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set them aside.

  3. In the same skillet, melt the butter. Add diced onion and cook until soft, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.

  4. Stir in the sun-dried tomatoes and cook for 2 minutes. Add the chicken broth to deglaze the pan, scraping up any brown bits from the bottom. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined.​

  5. Add the fresh spinach to the sauce and cook until wilted, about 1-2 minutes.

  6. Return the seared pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let them simmer for about 10 minutes until the pork chops reach an internal temperature of 145-160 degrees F with a 3-minute rest.

  7. Garnish with fresh parsley if desired, and serve with your favorite sides like rice, mashed potatoes, or broccoli.

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