Description
Garlic Marry Me Pork Chops are juicy, tender boneless pork chops cooked in a rich and creamy garlic sauce with sun-dried tomatoes, Parmesan cheese, and fresh basil. This quick stovetop recipe combines savory herbs, a touch of white wine, and cream for an irresistible dinner that comes together in just 20 minutes.
Ingredients
Scale
For the Pork Chops
- 4 pork chops (boneless, 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
- 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
- 1.5 tbsp olive oil
For the Garlic Cream Sauce
- 4 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine (such as 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
- Season and Coat Pork Chops: In a small bowl, mix garlic powder, onion powder, salt, and black pepper. Rub the pork chops evenly with the seasoning mixture. Dredge each pork chop lightly in the all-purpose flour, shaking off any excess.
- Brown the Pork Chops: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add pork chops and sear for 2-3 minutes on each side until they’re golden brown and cooked through. Remove the chops from the skillet and set aside.
- Prepare the Garlic Cream Sauce: In the same skillet, add minced garlic, Italian seasoning, and red pepper flakes. Sauté for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, which will take about 2 minutes.
- Add Liquids and Simmer: Stir in the chicken stock and heavy cream. Bring to a gentle simmer and let the sauce thicken slightly, about 3-4 minutes.
- Incorporate Sun-Dried Tomatoes and Cheese: Add the chopped sun-dried tomatoes and grated Parmesan cheese to the sauce. Stir well until the cheese melts and sauce becomes creamy.
- Return Pork Chops to Sauce: Place the pork chops back into the skillet, spoon some sauce over them, and cook for an additional 1-2 minutes to meld the flavors and ensure the pork chops are warmed through.
- Serve and Garnish: Remove from heat, sprinkle with roughly chopped fresh basil, and serve immediately with your choice of side dishes such as mashed potatoes, rice, or steamed vegetables.
Notes
- Use boneless pork chops about 1-inch thick for the best texture and cooking accuracy.
- Freshly grated Parmesan cheese gives the richest flavor; avoid pre-grated varieties with anti-caking agents.
- Adjust red pepper flakes to your preferred spice level or omit for a milder sauce.
- Dry white wine is essential for deglazing and adding acidity; Pinot Grigio is a great choice but Sauvignon Blanc or Chardonnay also work well.
- Sun-dried tomatoes packed in oil are preferred; if using dry-packed, rehydrate them in warm water before chopping.
- This recipe can be doubled but cook pork chops in batches to avoid overcrowding the pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
