Marry Me Pork Chops (Print)

Golden seared pork chops in a luxurious creamy sun-dried tomato and parmesan sauce, finished with fresh basil.

# 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 Make:

01 - Pat pork chops thoroughly dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
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. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same skillet and swirl to coat. 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 2-3 minutes, stirring constantly until cheese melts and sauce thickens slightly.
05 - Return pork chops to skillet, nestling into 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 plates. Spoon generous amounts of sauce over each chop. Garnish with chopped fresh basil and serve immediately.

# Expert Advice:

01 -
  • The sauce is so good you'll want to drink it straight from the pan
  • Ready in 35 minutes but tastes like it simmered all day
  • Impressive enough for dinner parties but easy enough for Tuesday
02 -
  • Don't skip the sear step even though they finish cooking in sauce
  • Let the sauce rest off heat for 2 minutes before serving
  • The sauce thickens as it cools, so don't over-reduce
03 -
  • Grate your parmesan fresh for better melting
  • Don't crowd the pan when searing or the chops will steam instead
  • Room temperature pork sears more evenly than cold from the fridge

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