Marry Me Pork Chops (Printer-friendly)
Tender pork in a rich creamy sun-dried tomato and parmesan sauce
# What You’ll Need:
→ Pork
01 - 4 boneless pork chops (about 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 (in oil, 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 (optional)
→ Garnish
14 - 2 tablespoons fresh basil, chopped
# How to Make It:
01 - Pat pork chops dry with paper towels and season both sides generously with salt, pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until deeply golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium and add butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in heavy cream and chicken broth, then add sun-dried tomatoes, parmesan cheese, Italian herbs, and red pepper flakes. Simmer for 2-3 minutes, stirring constantly until cheese melts and sauce thickens slightly.
05 - Return pork chops to the skillet, nestling them into the sauce. Cover 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, spooning generous amounts of sauce over each. Garnish with chopped fresh basil and serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Pork chops stay incredibly juicy because they finish cooking right in the cream
02 -
- Never skip the step of letting pork chops rest at room temperature before cooking. Cold meat seizes up and turns tough instantly
- The sauce will continue thickening as it sits off the heat. Plan to add a splash more cream or broth if reheating
03 -
- Grate the parmesan fresh from a wedge. Pre-grated cheese contains cellulose that prevents it from melting smoothly into the sauce
- Always drain sun-dried tomatoes well on paper towels before adding. Excess oil can make the sauce separate and greasy