Marry Me Pork Chops (Printer-friendly)
Tender pork chops in a rich, creamy sun-dried tomato parmesan sauce
# What You'll 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
# How To Make It:
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 deeply golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same 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, scraping up any browned bits from the bottom of the skillet. 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 chops reach internal temperature of 145°F.
06 - Transfer pork chops to serving plates. Spoon generous amounts of sauce over each chop. Sprinkle with fresh chopped basil and serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- Letting the pork rest for 5 minutes after cooking keeps it juicy
- The sauce continues to thicken as it stands off the heat
03 -
- Warm your cream slightly before adding it to prevent curdling
- Grate the parmesan fresh from a wedge for the smoothest sauce