Marry Me Pork Chops (Printable Version)

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

# Ingredient List:

→ 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

# 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 deeply golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the skillet and melt. 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 thickens slightly.
05 - Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 7-10 minutes until pork reaches 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.

# Expert Tips:

01 -
  • The sauce alone is worth making and you will want to put it on everything from pasta to vegetables
  • Ready in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • The pork chops will continue cooking in the sauce so do not overcook them during the initial sear
  • Room temperature cream incorporates more smoothly than cold from the fridge
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and creates the best sear
  • Let the pork rest for 5 minutes before serving to keep all those juices inside where they belong

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