Marry Me Pork Chops (Printable)

Succulent pork chops in a creamy sun-dried tomato and parmesan sauce, ready in 35 minutes.

# 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

# How to Prepare:

01 - Pat pork chops dry with paper towels. Season both sides generously with salt, 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. 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, stirring to combine. Add sun-dried tomatoes, parmesan cheese, Italian herbs, and red pepper flakes if using. 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. Reduce heat to low, cover, and simmer for 7-10 minutes until pork chops reach an 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 sauce is rich and velvety, clinging to every inch of the pork while the sun-dried tomatoes add little bursts of sweet intensity
  • It comes together in 35 minutes but tastes like something from a fancy Italian restaurant
  • The pork stays impossibly tender from finishing in the cream sauce instead of overcooking
02 -
  • Don't rush the sear, that golden crust is where so much of the flavor lives and it creates fond in the pan that makes the sauce taste incredible
  • The pork will continue cooking slightly in the sauce, so pulling it at 145°F means it won't dry out while it rests
  • Sun-dried tomatoes packed in oil are worth the extra cost, dry ones rehydrate but never quite achieve the same silky texture
03 -
  • If your sauce looks too thick, add a splash more broth or pasta water until it coats the back of a spoon
  • Room temperature pork chops sear more evenly, take them out of the fridge about 30 minutes before cooking

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