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 5minutes
Cook Time 25minutes
Brining Time 30minutes
Total Time 1hour
¼cupkosher saltplus more for seasoning
4thin-cut boneless pork chops1/2-inch thick
¼teaspoonground black pepper
½large yellow onionthinly sliced
1 ½cupsfresh tomatoesdiced
6ouncesfresh baby spinach
½tablespoonfresh rosemarychopped (or 2 teaspoons dried Italian seasoning)
½cupgrated Parmesan cheese
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.