Marry Me Pork Chops (Print Version)
Tender pork in a creamy sun-dried tomato and 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
13 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
14 - 2 tablespoons fresh basil, chopped
# How-To Steps:
01 - Pat pork chops completely dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until deep golden brown crust forms. Transfer to a plate and reserve.
03 - Reduce heat to medium. Add butter to the skillet and swirl to coat. Add minced garlic and sauté for 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 for 2-3 minutes, stirring constantly until cheese melts and sauce begins to thicken.
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. Spoon ample sauce over each chop. Sprinkle with fresh chopped basil and serve immediately.
# Expert Tips:
01 -
- The sun-dried tomatoes create an explosion of umami that makes this taste like something from a high-end Italian restaurant
- Everything happens in one pan which means maximum flavor and minimum cleanup
02 -
- Removing the pork chops while making the sauce prevents them from overcooking and becoming tough
- The sauce continues thickening as it simmers so do not reduce it too much initially
03 -
- Bring pork to room temperature for 20 minutes before cooking for even results
- Let the finished dish rest for 5 minutes so the sauce redistributes back into the meat