Marry Me Pork Chops (Printable version)

Tender pork chops in a velvety sun-dried tomato and parmesan cream sauce, finished with fresh basil for an impressive yet effortless meal.

# 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 make it:

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 to 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. 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. Stir continuously for 2 to 3 minutes until cheese melts completely and sauce thickens slightly.
05 - Return pork chops to the skillet, nestling them into the sauce. Cover tightly and reduce heat to low. Simmer for 7 to 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. Sprinkle with fresh chopped basil and serve immediately while hot.

# Expert tips:

01 -
  • The sauce alone is worth making and youll want to put it on everything from pasta to chicken
  • Ready in under 40 minutes but tastes like something from a fancy Italian restaurant
  • The sun-dried tomatoes add this incredible sweet-tangy depth that makes people ask whats in this
02 -
  • Do not skip the step of patting the pork dry or you will never get that gorgeous caramelized crust
  • The sauce continues thickening as it sits so do not over-reduce during cooking
  • Room temperature pork chops cook more evenly than cold ones straight from the fridge
03 -
  • Use a splatter screen when searing the pork because cream sauces create quite a mess when they bubble
  • Grate your parmesan from a wedge instead of buying pre-grated for the smoothest melting

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