Garlic Parmesan Pork Chops with Creamy Mushroom Zoodles
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $21.00
- Nutrition
- 510 cal · 45g protein
- skillet
- one-pot
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Garlic Parmesan Pork Chops with Creamy Mushroom Zoodles is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $21 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count boneless pork chops
- 16 oz cremini mushrooms
- 3 count zucchini
- 5 oz baby spinach
- 2 cloves garlic
- 4 oz cream cheese
- 2 oz Parmesan cheese
- 1 cup low-sodium chicken broth
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Spiralize the zucchini into noodles and pat dry. Slice the mushrooms if they aren't pre-sliced and mince the garlic.
- Pat the pork chops dry and season both sides with salt, pepper, and the oregano.
- Heat 2 tbsp olive oil in a large skillet over medium-high. Cook the chops 4-5 minutes per side until browned and 145°F inside. Move to a plate and rest while you make the sauce.
- Add the remaining oil and the mushrooms to the skillet. Cook 6 minutes until browned, then stir in the garlic and red pepper flakes for 30 seconds.
- Pour in the broth and add the cream cheese in chunks. Stir until it melts into a smooth sauce, then stir in the Parmesan. Add the spinach and zucchini noodles and toss 2-3 minutes until the spinach wilts and the noodles are just tender.
- Spoon the creamy zoodles onto plates and top each with a pork chop and any juices from the plate.
- Picky eater tip: serve the pork chop plain with the zucchini noodles on the side, with no sauce or mushrooms.
- Make ahead: spiralize the zucchini and slice the mushrooms up to 1 day ahead and store them in the fridge in separate containers.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 45 g
- Carbohydrates
- 12 g
- Fiber
- 2 g
- Sugar
- 3 g
- Fat
- 30 g
- Saturated fat
- 10 g
- Sodium
- 910 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop