Marry Me Pork Chops (Printable version)

Succulent pork chops in a velvety sun-dried tomato cream sauce with fresh parmesan and herbs.

# 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:

01 - Pat pork chops completely dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing seasonings 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 pan and set aside on a plate.
03 - Reduce heat to medium and add butter to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
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 tightly 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 each chop. Garnish with fresh chopped basil and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Perfect for date night or when you want to make someone feel special without the stress
02 -
  • The pork keeps cooking in the sauce, so pull it from the skillet sear when it is slightly underdone
  • Room temperature cream integrates better than cold cream straight from the fridge
03 -
  • Let the pork rest on a plate while you make the sauce, it will stay juicier
  • Grate your own parmesan, the pre-grated stuff has anti-caking agents that make the sauce grainy

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