These keto pork chops get smothered in the creamiest spinach-mushroom sauce for the ultimate low-carb dinner, ready in 40 minutes.
Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, heat oil. Add pork chops and cook, turning halfway through, until golden and cooked through, about 5 minutes per side. Transfer to a plate; keep warm.
In same skillet over medium heat, cook mushrooms, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
Add Parmesan, cream, oregano, and red pepper flakes; season with salt and black pepper. Bring sauce to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes more.
Return pork chops to skillet and cook until warmed through, about 5 minutes.
