These juicy, flavorful Tuscan Smothered Pork Chops bring Italian flair to a classic Southern comfort food! A quick brine keeps these chops super moist, and the creamy herb & garlic Parmesan "gravy" loaded with onions, tomatoes, and spinach will have your family asking for this meal every week.
Course Main Course
Cuisine American, Italian
Keyword smothered pork chops
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Brining Time 30 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 593kcal
Author Erica
Ingredients
4cupswarm water
¼cupkosher saltplus more for seasoning
4thin-cut boneless pork chops1/2-inch thick
½teaspoonseasoning salt
¼teaspoonground black pepper
3tablespoonsunsalted butterdivided
2tablespoonsolive oil
½large yellow onionthinly sliced
4clovesgarlicminced
1 ½cupsfresh tomatoesdiced
6ouncesfresh baby spinach
1cupheavy cream
½tablespoonfresh oreganochopped
½tablespoonfresh basilchopped
½tablespoonfresh rosemarychopped (or 2 teaspoons dried Italian seasoning)
½cupgrated Parmesan cheese
Instructions
Place water in a large mixing bowl and mix in salt until dissolved. Allow to come to room temperature, then place pork chops in brine and refrigerate for 30-60 minutes. Remove chops from brine, pat dry with paper towels, and season with seasoning salt and pepper.
Heat oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is melted.
Add pork chops to skillet and sear for 2-3 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches. Transfer to a plate and keep covered.
Reduce heat to medium and melt remaining butter. Stir in sliced onions and a pinch of salt.
Cook for 5-6 minutes, stirring frequently, until softened.
Add garlic and cook for 30 seconds until fragrant, then stir in tomatoes. Cook for 2-3 minutes until tomatoes are softened. Add spinach and cook 1-2 minutes, until wilted.
Whisk in heavy cream and herbs and bring to a boil. Add Parmesan and simmer, stirring frequently until melted and thickened.
Return pork chops and juices to the skillet. Cook for 2-3 minutes, until pork is completely cooked through. Remove from heat; garnish with parsley and serve.