Marry Me Pork Chops (Printable)

Tender pork in a creamy sun-dried tomato parmesan sauce

# What You’ll Need:

→ Pork

01 - 4 boneless pork chops, approximately 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

# Steps:

01 - Pat pork chops thoroughly dry with paper towels. Season both sides evenly 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. Sear pork chops for 3 to 4 minutes per side until a golden-brown crust forms. Transfer to a plate and reserve.
03 - Reduce heat to medium. Add butter to the skillet and melt completely. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in heavy cream and chicken broth. Add chopped 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 the skillet, nestling them 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 freshly chopped basil and serve immediately while hot.

# Expert Advice:

01 -
  • The creamy sun-dried tomato sauce is rich enough for company but simple enough for Tuesday dinner
  • Pork chops stay incredibly tender because they finish cooking right in the sauce
02 -
  • Resist the urge to move the pork chops while searing or you will not get that gorgeous caramelized crust
  • The sauce will look thin at first but thickens beautifully as the parmesan melts and simmers
03 -
  • Pre-grate your parmesan from a wedge rather than buying it already grated
  • Let the pork rest for 5 minutes after removing from the skillet so the juices redistribute

Go Back