Marry Me Pork Chops (Print Version)

Tender pork in creamy sun-dried tomato parmesan sauce

# What You'll Need:

→ Pork

01 - 4 boneless pork chops (about 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 (in oil, 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

# Steps:

01 - Pat pork chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder, pressing the spices into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops 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 let melt. Sauté minced garlic 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 reaches internal temperature of 145°F.
06 - Transfer pork chops to serving plates. Spoon remaining sauce generously over the top. Sprinkle with fresh chopped basil and serve immediately.

# Expert Tips:

01 -
  • The sauce is so luscious you'll want to drink it straight from the pan (not that I've ever done that)
  • One-pan cooking means minimal cleanup while maximum flavor development happens right before your eyes
  • It transforms basic pork chops into something that feels like a special occasion without any fancy techniques
02 -
  • Don't skip the step of letting pork chops rest at room temperature for 20 minutes before cooking. Cold meat + hot pan = uneven cooking every single time
  • The sauce will continue thickening as it sits off the heat. If it gets too thick, a splash of warm cream brings it right back to life
03 -
  • Use a cast iron skillet if you have one. The heat distribution creates the most gorgeous even sear
  • Grate your parmesan from a wedge, not a shaker can. The melting difference is night and day

Go Back