Creamy Tuscan Pork Chops with Spinach and Sun-Dried Tomatoes

This creamy Tuscan pork chop dinner is the kind of meal that feels special but comes together in about 30 minutes. Bone-in chops are seared until golden, then simmered in a velvety sauce made with sun-dried tomatoes, heavy cream, and chicken broth.

Baby spinach wilts right into the sauce, adding color and freshness. Toss in some fettuccine and you have a complete, comforting dinner that tastes like it came from a trattoria.

These pork chops are the ultimate weeknight upgrade. The sauce is rich and tangy from the sun-dried tomatoes, with a silky texture that coats every strand of pasta. The spinach adds a fresh, earthy note that balances the cream.

Serve it straight from the skillet for a rustic look, or plate it individually for a more formal presentation. Either way, it’s a dish that will have everyone asking for seconds.

Ingredients

Why this recipe works

Searing the pork chops first creates a deep, savory crust that adds flavor to the entire dish. The browned bits left in the pan are gold—they dissolve into the sauce as it simmers, giving it a rich, complex taste.

This is the same technique used in classic pan sauces, and it’s the secret to making the sauce taste like it’s been cooking for hours.

Simmering the chops gently in the cream sauce keeps them moist and tender. The bone-in chops are ideal because they add extra flavor and help prevent the meat from drying out.

The sauce reduces slightly, concentrating its flavors, and the spinach wilts into it, creating a cohesive, luxurious dish that’s greater than the sum of its parts.

Notes and substitutions

Use bone-in pork chops that are about 1 inch thick. Thinner chops will cook faster, so adjust the simmering time. If you can find them, rib chops are especially flavorful. The sun-dried tomatoes come in jars with oil—drain and chop them before adding. They add a sweet-tart punch that’s essential to the dish.

Heavy cream gives the sauce its signature richness. You can substitute half-and-half for a lighter version, but the sauce will be thinner. For the pasta, any long noodle works—fettuccine is classic, but tagliatelle or pappardelle are also excellent. If you don’t have chicken broth, vegetable broth or even water will work.

• heavy cream: half-and-half or a splash of milk for a lighter sauce (will be less thick)
• chicken broth: vegetable broth or dry white wine (adds brightness)
• sun-dried tomatoes: cherry tomatoes, halved and sautéed briefly (not as intense)
• fettuccine: pappardelle, tagliatelle, or any long pasta

Equipment

• Large skillet or Dutch oven
• Pot for pasta
• Tongs
• Measuring cups and spoons
• Wooden spoon