Creamy Tuscan Pork Chops with Spinach and Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality sun-dried tomatoes packed in olive oil. They have a softer texture and a more intense taste than the dry ones.

If you only have dry, rehydrate them in warm water for 10 minutes before using. Also, don’t skip the broth—it adds depth and prevents the sauce from being too heavy.

To make the dish even more Tuscan, add a pinch of red pepper flakes or a teaspoon of Italian seasoning. You can also swap the spinach for kale or Swiss chard, but cook them a bit longer.

If you prefer a thicker sauce, let it simmer a few extra minutes. For a thinner sauce, add more broth. The beauty of this recipe is its flexibility.

Variations

• Chicken Thighs: Substitute boneless, skinless chicken thighs for the pork chops. Cook until they reach 165°F (74°C). The sauce pairs beautifully with chicken.
• Add Mushrooms: Sliced cremini mushrooms add an earthy depth. Sauté them with the sun-dried tomatoes before adding the cream.
• Make It Spicy: Add a pinch of red pepper flakes or a sliced chili pepper with the sun-dried tomatoes for a gentle heat.
• Skip the Pasta: Serve the pork chops and sauce over mashed potatoes, polenta, or with crusty bread to soak up the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of broth or cream to restore the silky texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to loosen it.

You can sear the pork chops and prepare the sauce up to a day in advance. Store them separately in the refrigerator, then combine and simmer gently until heated through. Cook the pasta fresh when ready to serve.

Serving ideas

Serve the pork chops over the fettuccine, spooning extra sauce over the top. A sprinkle of fresh parsley or grated Parmesan would be nice, but it’s not necessary.

This dish is hearty enough to stand alone, but a simple green salad with lemon vinaigrette would be a fresh contrast.

For a family-style meal, bring the skillet to the table and let everyone serve themselves.

The creamy sauce is best enjoyed immediately, while it’s still warm and silky. If you have leftovers, they make a great lunch the next day—just reheat gently.

Frequently asked questions

Recipe card

Creamy Tuscan Pork Chops with Spinach and Sun-Dried Tomatoes

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 cup sun-dried tomatoes (drained and chopped)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cups baby spinach
• 12 oz fettuccine pasta
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

35 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.