Best Marry Me Pork Chops
A creamy, cozy homemade recipe featuring tender pork chops in a rich sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops, about 1-inch thick Choose chops with a bit of marbling for juiciness.
- to taste Kosher salt and freshly ground black pepper Season generously.
- 2 tablespoons olive oil For searing; use avocado oil for higher smoke point.
- 2 tablespoons unsalted butter Adds richness; substitute olive oil for a lighter option.
- 4 cloves garlic, minced Fresh garlic for depth; roasted garlic softens the bite.
- 1 small shallot, finely chopped Swap for half a small onion if needed.
- 1/2 cup chicken broth Adds savoriness; use vegetable broth for a lighter taste.
- 3/4 cup heavy cream The indulgent backbone of the sauce; for a healthy option, try half-and-half or a mix of Greek yogurt and milk.
- 1/2 cup grated Parmesan cheese Gives nutty umami; omit for a dairy-free variation and finish with nutritional yeast.
- 1 teaspoon Dijon mustard Brightens the sauce; use whole grain mustard for texture.
- 1 teaspoon fresh thyme leaves, chopped Fresh herbs bring brightness.
- 1/4 teaspoon red pepper flakes Optional, for a subtle kick.
- to taste Lemon zest and a squeeze of lemon juice Lifts the cream and cuts richness.
Instructions
Preparation
- Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the pork chops and sear for 3–4 minutes per side until deeply browned. Transfer to a plate and tent loosely with foil to rest.
Making the Sauce
- Reduce heat to medium and add the butter to the same skillet. Add the shallot and cook until translucent, about 2 minutes.
- Stir in the minced garlic and thyme and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up browned bits from the pan with a wooden spoon.
- Stir in the heavy cream, Dijon mustard, and Parmesan; bring to a gentle simmer until thickened and cheese has melted.
- Return the pork chops to the skillet, spooning sauce over them. Simmer gently for 4–6 minutes until internal temperature reaches 145°F.
- Finish with lemon zest, a squeeze of lemon juice, and a sprinkle of red pepper flakes if using.
Serving
- Serve straight from the pan with extra sauce spooned over.
Notes
For bone-in chops, increase cook time slightly. Store leftovers in an airtight container for up to 3 days. Reheat gently.