Marry Me Pork Chops (Print version)
Tender pork in a creamy sun-dried tomato parmesan sauce, ready in 35 minutes.
# What you need:
→ Pork
01 - 4 boneless pork chops, 1 inch thick
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup sun-dried tomatoes, chopped and drained
11 - 1/2 cup freshly grated parmesan cheese
12 - 1 teaspoon dried Italian herbs or herbes de Provence
13 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
14 - 2 tablespoons fresh basil, chopped
# Directions:
01 - Pat pork chops completely dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3-4 minutes per side until deep golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in heavy cream and chicken broth. Add sun-dried tomatoes, parmesan cheese, Italian herbs, and red pepper flakes. Stir continuously for 2-3 minutes until cheese melts completely and sauce begins to thicken.
05 - Return pork chops to the skillet, nestling them into the sauce. Cover with lid and reduce heat to low. Simmer for 7-10 minutes until pork reaches internal temperature of 145°F.
06 - Transfer pork chops to serving plates. Spoon remaining sauce generously over the top. Sprinkle with fresh chopped basil and serve immediately while hot.
# Expert advice:
01 -
- The sauce comes together in minutes but tastes like something from a nice Italian restaurant
- These pork chops stay impossibly tender thanks to finishing them right in the cream
02 -
- Dry pork chops thoroughly before searing or they will steam instead of develop that gorgeous crust
- Let the sauce come to a gentle bubble before returning the pork so everything finishes together
03 -
- Grate your own parmesan cheese right before adding it to the sauce
- Drain sun-dried tomatoes well, but reserve that oil for another use like drizzling over bread