Marry Me Pork Chops (Print Version)

Juicy pork chops in a velvety parmesan cream sauce with sun-dried tomatoes and Italian 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 (oil-packed, 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 (optional)

→ Garnish

14 - 2 tablespoons fresh basil, chopped

# How to Make It:

01 - Pat pork chops thoroughly dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 3 to 4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and swirl to melt. Sauté minced garlic 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 to 3 minutes, stirring constantly until cheese melts and sauce thickens slightly.
05 - Return pork chops to skillet, nestling into the sauce. Cover and reduce heat to low. Simmer for 7 to 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. Garnish with fresh basil and serve immediately.

# Expert Hints:

01 -
  • The sauce creates this incredibly rich velvety coating that makes everything taste restaurant quality without any actual restaurant effort
  • Sun-dried tomatoes add this bright tangy sweetness that cuts through all that creaminess in the most perfect way
02 -
  • Dont skip the sear step even though the pork finishes in the sauce. That golden crust adds so much flavor
  • The sauce will thicken as it stands so dont panic if it looks slightly thinner than you want initially
03 -
  • Pat the pork completely dry before seasoning or it won't develop that gorgeous crust
  • Let the sauce come to room temperature slightly before refrigerating leftovers

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