Garlic-Parmesan Pork Chops with Spinach, Mushrooms & Zucchini Noodles

Directions

1. 1. Wash and dry the produce, then trim the zucchini and use a julienne or regular peeler to create noodles; place in a small bowl and set aside.
2. 2. Preheat a nonstick skillet over medium-high heat.
3. 3. Pat the pork chops dry and season them on both sides with salt and pepper, then start them in the hot skillet with a little oil until browned and cooked through, about 3–4 minutes per side. Transfer chops to a plate and loosely cover with foil.
4. 4. Slice the cremini mushrooms thinly and mince the garlic.
5. 5. Return the skillet to medium heat and add a bit more oil; cook the mushrooms and garlic until the mushrooms soften, about 4–5 minutes.
6. 6. Cut the cream cheese into small pieces and grate the Parmesan cheese.
7. 7. Stir in the cream cheese, Parmesan, broth, and spices; simmer, stirring occasionally, until the cheese melts and the sauce thickens, about 3–4 minutes.
8. 8. Add the spinach and zucchini noodles to the skillet in handfuls, allowing each addition to wilt slightly before adding more.
9. 9. Return the pork chops to the skillet, turning to coat them with the sauce; serve portions with the saucy vegetables.
10. 10. Plate the pork chops with the saucy vegetables and enjoy.