Marry Me Pork Chops (Printable version)
Tender pork in a creamy sun-dried tomato and 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
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 seasoning into meat.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Sear pork chops 3-4 minutes per side until deep golden brown crust forms. Transfer to plate and reserve.
03 - Reduce heat to medium. Add butter to skillet and melt. Sauté minced garlic 30 seconds until fragrant, being careful not to burn.
04 - Pour in heavy cream and chicken broth. Add sun-dried tomatoes, parmesan cheese, Italian herbs, and red pepper flakes. Simmer 2-3 minutes, stirring constantly until cheese melts and sauce thickens slightly.
05 - Return pork chops to skillet, nestling into sauce. Cover and reduce heat to low. Simmer 7-10 minutes until internal temperature reaches 145°F.
06 - Transfer pork chops to serving plates. Spoon generous amount of sauce over each chop. Sprinkle with fresh basil and serve immediately.
# Expert tips:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
- Pork chops stay juicy instead of drying out like they usually do
- One-pan cooking means minimal cleanup maximum satisfaction
02 -
- Thinner pork chops will overcook and toughen up, so buy the thickest ones you can find
- Letting the sauce reduce too much will make it overly salty since it concentrates
- Room temperature pork sears more evenly than cold straight from the fridge
03 -
- Don't skip patting the pork dry, moisture prevents proper searing
- Grate your own parmesan, it melts better and tastes infinitely fresher