Creamy Tuscan Pork Chops with Spinach and Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before starting, pat the pork chops dry and season them with salt and pepper. Have the sun-dried tomatoes chopped and the spinach ready.

Bring a large pot of salted water to a boil for the pasta, but don’t add the pasta until the sauce is nearly done. Also, measure the cream and broth so you can add them quickly when the time comes.

Instructions

Sear and Build the Sauce

1. 1Season and Sear the Pork Chops
   Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the chops until deeply golden, about 3-4 minutes per side. Transfer to a plate and set aside. Let it rest for 3 minutes before slicing.
   Look for The chops should have a golden-brown crust on both sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan; sear in batches if needed.
2. 2Build the Creamy Sauce
   In the same skillet, reduce the heat to medium. Add the sun-dried tomatoes and cook for 1 minute, stirring. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
   Look for The sauce will bubble gently and start to thicken slightly.
   Tip Scraping the bottom releases flavor into the sauce.

After this phase, the pork chops have a golden-brown crust and the sauce is bubbling gently. The sun-dried tomatoes have softened and released their flavor into the cream.

The sauce should be smooth and slightly thickened, with no lumps. The kitchen smells rich and savory.

Simmer and Add Spinach

3. 3Simmer the Chops in the Sauce
   Return the pork chops to the skillet, nestling them into the sauce. Simmer over medium-low heat, turning once, until the chops are cooked through and the sauce has thickened slightly, about 8-10 minutes. Let it rest for 3 minutes before slicing.
   Look for The sauce will cling to the back of a spoon and the chops will be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce reduces too much, add a splash of broth or water.
4. 4Wilt the Spinach
   Add the baby spinach to the skillet, a handful at a time, stirring gently until it wilts into the sauce. Cook for 1-2 minutes until the spinach is bright green and tender.
   Look for The spinach will shrink dramatically and turn bright green.
   Tip Add it in batches so it wilts evenly.

The pork chops are nearly cooked through and the sauce has reduced to a velvety consistency. The spinach has wilted into the sauce, turning it a light green. The chops are tender and the sauce is glossy. Everything looks cohesive and inviting.

Cook Pasta and Combine

5. 5Cook the Pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve pasta water to loosen the sauce if needed.
6. 6Combine and Serve
   Add the drained fettuccine to the skillet with the sauce and toss to coat. If the sauce seems thick, add a splash of reserved pasta water. Serve immediately, with the pork chops on top of the pasta.
   Look for The pasta is coated in creamy sauce and the pork is glistening.
   Tip Serve right away for the best texture.

The pasta is cooked al dente and coated with the creamy sauce. The pork chops sit on top, glistening. The dish looks like a restaurant-quality meal, with the sauce clinging to every strand of pasta and the spinach distributed throughout.

Common mistakes

One common mistake is overcooking the pork chops, which makes them tough and dry. Use a meat thermometer to avoid this. Another is adding the spinach too early—it will become mushy and lose its color.

Add it just a few minutes before serving. Also, don’t skip searing the chops; it’s essential for flavor. If the sauce gets too thick, add a splash of pasta water or broth to loosen it.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) in the thickest part, and the meat is opaque with no pink.

The sauce should be thick enough to coat the back of a spoon, and the spinach should be fully wilted and bright green. The pasta should be al dente—tender but with a slight bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest