Marry Me Pork Chops (Printer-friendly)

Tender pork chops in a rich, creamy sun-dried tomato and parmesan sauce. Ready in 35 minutes.

# 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 in oil, drained and chopped
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 Prepare:

01 - Pat pork chops completely dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing the spices into the meat to adhere.
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. 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, chicken broth, 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 remaining sauce generously over the top. Sprinkle with fresh basil and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce creates this velvety richness that makes everything feel like a special occasion without actually being difficult
  • Pork chops stay incredibly juicy because they finish cooking right in that creamy sauce
02 -
  • Don't skip patting the pork dry before seasoning wet meat will steam instead of sear and you'll miss that gorgeous crust
  • The sauce continues thickening as it rests so don't panic if it looks slightly thinner than you want
03 -
  • Room temperature pork cooks more evenly so take it out of the fridge 20 minutes before starting
  • If the sauce looks curdled at any point keep whisking vigorously and it will come back together smooth as silk

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