Creamy Tuscan Pork Bites are an easy skillet dinner with tender pieces of pork in a creamy, cheesy sauce. Add in garlic, sun-dried tomatoes, and spinach, and you have a cozy meal that comes together fast!
My Garlic Pork Bites are a reader favorite, so I wanted to make another pork bite recipe to add to the dinner rotation. This one has a rich, creamy sauce that makes every bite extra good. And if you love these Tuscan flavors, be sure to try my Creamy Tuscan Chicken, too. Both are easy, creamy, and full of flavor!
Ingredients & Substitutions
- Pork: Use boneless pork chops, cut into 1-inch pieces. Boneless pork loin can also be used. Season the pork with kosher salt, black pepper, and Italian seasoning before cooking.
- Olive oil and butter: Olive oil is used to sear the pork, while butter adds richness to the sauce. You can use all butter if preferred.
- Garlic: Freshly minced garlic gives the sauce the best flavor. Garlic powder can be used in a pinch, but fresh garlic is best.
- Chicken broth: Adds flavor to the sauce and helps loosen the browned bits from the skillet. Vegetable broth can also be used.
- Heavy cream: Creates the rich, creamy sauce. I recommend heavy cream for the best texture.
- Parmesan: Freshly grated Parmesan melts into the sauce and adds a salty, cheesy flavor. For the smoothest sauce, grate it yourself.
- Dijon mustard: Adds a little tang and helps balance the creamy sauce. Yellow mustard can be used, but the flavor will be a little sharper and more noticeable.
- Baby spinach: Fresh baby spinach wilts quickly into the warm sauce. You can use more or less depending on how much spinach you like.
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes add a sweet, tangy flavor. Drain them well before chopping.
- Parsley: Fresh parsley adds color and a little freshness when serving.
FAQs
Can I use pork loin instead of pork chops?
Yes! Boneless pork loin works well in this recipe. Cut it into 1-inch pieces and cook it the same way, making sure the pork reaches an internal temperature of 145°F.
Can I use yellow mustard instead of Dijon?
Yes. Yellow mustard can be used in the same amount, but it will have a slightly stronger, sharper flavor. Dijon has a milder, more savory flavor that I prefer in the creamy sauce.
Can I use dry-packed sun-dried tomatoes?
Yes! Dry-packed sun-dried tomatoes can be used instead of oil-packed. They may be a little chewier, so I recommend soaking them in warm water for about 10 minutes to soften them. Drain and chop them before adding them to the skillet.
Can I make Creamy Tuscan Pork Bites ahead of time?
Yes, but this dish is best served right after it is made. The sauce can thicken as it sits, so when reheating, add a splash of chicken broth or heavy cream to loosen it up.
What to Serve with Creamy Tuscan Pork Bites
The creamy sauce is so good, you will want something to soak up every bit of it! Here are a few of my favorite ways to serve these pork bites:
- Pasta: Serve the pork and sauce over pasta for a hearty, filling meal.
- Mashed potatoes: Creamy mashed potatoes (or cauliflower mashed potatoes) pair perfectly with the rich sauce.
- Rice: White rice, brown rice, or even cauliflower rice are easy options.
- Crusty bread: A loaf of crusty bread like my French baguette is perfect for scooping up the extra sauce.
How to Store Creamy Tuscan Pork Bites
Refrigerator: Let the pork bites cool, then store them in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or heavy cream to loosen the sauce. You can also microwave individual portions in short intervals, stirring between each.
Freezer: I don’t recommend freezing this dish. The creamy sauce can separate when thawed and reheated, which can change the texture.
Creamy Tuscan Pork Bites
Ingredients
- 1 ½ pounds boneless pork chops, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- ½ cup chicken broth
- 1 cup (238 g) heavy cream
- ½ cup (50 g) Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 cup (30 g) baby spinach
- ½ cup oil-packed sun-dried tomatoes, drained, chopped
- Fresh parsley, chopped, for garnish
Instructions
- Pat the pork pieces dry with paper towels. Season with the salt, pepper, and Italian seasoning, tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork in a single layer, working in batches if needed to avoid overcrowding the skillet. Cook for 5 to 6 minutes, flipping halfway through, until browned and the internal temperature reaches 145°F. Transfer the pork to a plate and loosely tent with foil.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the garlic and cook for about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, Parmesan, and Dijon mustard. Stir and simmer for 2 to 3 minutes, or until the sauce thickens.
- Add the spinach and sun-dried tomatoes. Stir and cook until the spinach has wilted.
- Return the pork and any juices from the plate to the skillet. Toss to coat the pork in the sauce. Simmer for 1 to 2 minutes, just until the pork is warmed through.
- Garnish with fresh parsley and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
