Description
Tender boneless pork chops cooked to perfection in a rich, creamy garlic sauce with sun-dried tomatoes and Parmesan cheese, infused with Italian seasoning and a touch of red pepper flakes. This quick and flavorful skillet recipe delivers a comforting, restaurant-quality meal in just 20 minutes, perfect for weeknight dinners.
Ingredients
Scale
Pork Chops
- 4 boneless pork chops, 1-inch thick
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp salt
- 3/4 tsp black pepper
- 4 tbsp all-purpose flour
Sauce
- 1.5 tbsp unsalted butter (preferably Kerrygold)
- 1.5 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine (e.g., Pinot Grigio)
- 1/2 cup low sodium chicken stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil, roughly chopped (for garnish)
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with paper towels. In a small bowl, combine garlic powder, onion powder, salt, and black pepper. Rub this seasoning mix evenly over both sides of each pork chop. Dredge the chops lightly in flour, shaking off any excess. This will help create a crispy crust when seared.
- Brown the Pork Chops: Heat the butter and olive oil together in a large skillet over medium-high heat until hot but not smoking. Add the pork chops and sear for about 3 minutes on each side until each side is golden brown and they are nearly cooked through. Remove the pork chops from the skillet and set aside on a plate.
- Sauté Garlic and Seasonings: In the same skillet, add the minced garlic, Italian seasoning, and red pepper flakes. Stir constantly for about 30 seconds to one minute until fragrant but not burnt, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Create the Sauce: Pour in the dry white wine carefully to deglaze the pan, stirring and scraping to lift all browned bits. Allow the wine to simmer and reduce by half, about 2 minutes. Then add the chicken stock and continue to simmer for another minute.
- Add Cream and Sun-Dried Tomatoes: Lower the heat to medium and stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce simmer gently until it thickens slightly, about 2-3 minutes.
- Finish the Dish: Return the pork chops to the skillet, spooning some sauce over them. Sprinkle the freshly grated Parmesan cheese on top and let everything cook together for an additional minute, allowing the cheese to melt and flavors to meld.
- Serve and Garnish: Remove the skillet from heat. Garnish the pork chops with roughly chopped fresh basil for a fresh, aromatic finish. Serve immediately, spooning extra sauce on top.
Notes
- For best results, use pork chops that are all about the same thickness for even cooking.
- Drying the pork chops before seasoning helps achieve a better sear and crust.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc to balance the richness of the cream sauce.
- Sun-dried tomatoes add a lovely tangy sweetness, but you can substitute with diced roasted red peppers if preferred.
- Freshly grated Parmesan melts better and adds more flavor compared to pre-grated cheese.
- Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
- To make this dish lower in fat, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt, adjusting cooking to avoid curdling.
