Creamy Spinach Mushroom Pork Chops

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• 4 each pork chops (see notes)
  Ingredient note

  Source: 4 pork chops (see notes)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 2 tablespoons butter (divided)
  Ingredient note

  Source: 2 tablespoons butter (divided)
• 8 ounces cremini or white mushrooms (sliced)
  Ingredient note

  Source: 8 ounces cremini or white mushrooms (sliced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning
  Ingredient note

  Source: 1/4 teaspoon Italian seasoning
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 1/2 cup chicken broth
  Ingredient note

  Source: 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
  Ingredient note

  Source: 1/2 teaspoon lemon juice
• 3/4 cup heavy/whipping cream
  Ingredient note

  Source: 3/4 cup heavy/whipping cream
• 2 cups fresh baby spinach
  Ingredient note

  Source: 2 cups (packed) fresh baby spinach

1. Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
2. In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
3. Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they've released their water and the water has just about cooked off.
4. Sprinkle the flour in and cook for about a minute, stirring nearly constantly.
5. Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.
6. Stir in the cream.
7. Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it.
8. Add in the spinach (I just lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt & pepper if needed, then serve immediately.