Marry Me Pork Chops (Printable)

Golden seared pork chops in a rich, creamy sun-dried tomato parmesan sauce that's ready in 35 minutes.

# What You'll 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

# 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 golden brown crust forms. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the skillet and let 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. Cover and reduce heat to low. Simmer for 7-10 minutes until pork chops reach 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 Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Pork chops stay juicy because they finish cooking right in that velvety cream sauce
  • Sun-dried tomatoes add this sweet tangy brightness that cuts through all that richness
02 -
  • Resist the urge to move the pork while searing or you will not get that beautiful caramelized crust
  • Let the sauce come to a gentle bubble rather than a violent boil to prevent separating
  • Use a meat thermometer to hit exactly 145°F for perfectly juicy pork every single time
03 -
  • Take the pork out of the fridge 20 minutes before cooking for more even cooking
  • Grate your parmesan from a wedge instead of using pre-shredded cheese
  • Make extra sauce because someone will definitely want to sop it up with bread

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