Marry Me Pork Chops (Printable)

Juicy pork chops in a luscious sun-dried tomato cream sauce with parmesan and 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 Steps:

01 - Pat pork chops thoroughly dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing seasoning into meat to adhere.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until deep golden brown crust forms. Transfer to plate and reserve.
03 - Reduce heat to medium. Add butter to same skillet, swirling 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 2-3 minutes, stirring constantly until cheese melts completely and sauce thickens enough to coat back of spoon.
05 - Return pork chops to skillet, nestling into sauce. Cover tightly and reduce heat to low. Simmer 7-10 minutes until internal temperature reaches 145°F and pork is cooked through.
06 - Transfer pork chops to serving plates. Spoon generous amount of sauce over each chop. Sprinkle with fresh basil and serve immediately.

# Helpful Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add this incredible depth that makes plain cream sauce feel inadequate forever after
02 -
  • Thick pork chops are nonnegotiable here, thin ones will overcook and toughen while the sauce simmers
  • Let the sauce come to a gentle simmer rather than a rolling boil to prevent the cream from separating
03 -
  • Pat those pork chops completely dry before seasoning or they will steam instead of sear
  • Use a microplane to grate the parmesan fresh for the smoothest melting

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