With no ingredient prep and only one skillet, these one pan boneless pork chops with spinach and mushrooms make the ultimate easy weeknight meal. No cutting board, no prep. One pan, and done in 30 minutes.
Sprinkle Ranch seasoning liberally on one side of the pork chops while they're still in the package.
Melt 1 tbsp butter in a large skillet over medium to medium high heat. Place pork chops seasoning-side down in the pan. Sprinkle Ranch seasoning liberally on the other side of the pork chops to coat.
Cook pork chops for 6-10 minutes, depending on thickness, flipping once after 3-5 minutes. If you cook longer than that they will be dry as dust and you won't want to eat them. Not moving them while they cook helps them get a nice bit of caramelized brown on the chops.
Set chops aside and add about half a cup of white wine to deglaze, scraping up all the browned (or blackened) bits that stick to your pan to make a nice rich brown sauce. Melt in 1 more tbsp of butter and stir to combine. Set the sauce aside in a small bowl.
Melt another 1 tbsp of butter in the pan and add mushrooms, trying to get as much mushroom surface area in contact with the pan as possible. Do not disturb for at least 2 minutes (you want them to get nice and caramelized too). Shake the pan or stir it up with your spatula and cook for another 2 minutes without disturbing to brown the other side of the mushrooms.
When mushrooms are browned and cooked to your liking, add in spinach a handful at a time, stirring in between to wilt. When all the spinach is barely wilted, remove from heat.
The spinach and mushrooms should only take 5 or so minutes to cook, which is a good amount of time for your pork chops to rest so they stay juicy when you cut them.
Serve pork chops alongside the spinach and mushrooms, and drizzle both meat and veggies with lots of sauce (the best part!).