Marry Me Pork Chops (Printable Version)

Tender pork in a 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

# Directions:

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 deep golden brown. Remove from skillet and set aside on a plate.
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, stirring to combine. 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 enough to coat a spoon.
05 - Return pork chops to the skillet, nestling them into the sauce. Cover with a lid and reduce heat to low. Simmer for 7-10 minutes until pork reaches an 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 Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan so cleanup is almost nonexistent
  • The flavors are rich enough for company but simple enough for a weeknight
02 -
  • The pork chops will continue cooking slightly as they rest, so pull them from the heat when they hit 140°F if you prefer them on the juicy side
  • If your sauce seems too thick, add another splash of chicken broth, or if it is too thin, let it simmer for an extra minute or two
03 -
  • Let your pork chops sit at room temperature for 20 minutes before cooking for more even results
  • Grate your parmesan fresh from a wedge, the pre-grated cheese never melts quite as smoothly into the sauce

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