Marry Me Pork Chops (Print View)

Succulent pork in a creamy sun-dried tomato and 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

# Method:

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. Sear pork chops for 3-4 minutes per side until golden brown and a crust forms. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the same skillet. 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 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. 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 generous amounts of sauce over each chop. Garnish with fresh chopped basil and serve immediately.

# Insider Tips:

01 -
  • The sauce is rich and velvety without requiring any fancy techniques
  • Everything comes together in one skillet, meaning less cleanup and more time enjoying dinner
02 -
  • Patting the pork dry before seasoning is crucial for getting a proper sear
  • Let the sauce rest for a minute off the heat before serving, it will thicken slightly as it cools
03 -
  • Pre-grated parmesan often contains anti-caking agents that prevent smooth melting
  • Keep some sun-dried tomato oil on hand to drizzle over the finished dish

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