Description
Garlic Marry Me Pork Chops are a luscious and savory dish featuring tender boneless pork chops smothered in a creamy garlic sauce enriched with sun-dried tomatoes, Parmesan cheese, and fresh basil. This recipe balances bold flavors with a rich, velvety sauce made from white wine, chicken stock, and heavy cream, perfect for a quick yet indulgent dinner.
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 and Cooking
- 1.5 tbsp unsalted butter (Kerrygold preferred)
- 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 (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
- Prepare the Pork Chops: In a shallow dish, mix together the garlic powder, onion powder, salt, black pepper, and flour. Dredge each pork chop thoroughly in the flour mixture, coating all sides evenly. This helps create a nice crust when seared.
- Sear the Pork Chops: Heat the olive oil and butter in a large skillet over medium-high heat. Once melted and hot, add the pork chops and sear for about 3 minutes per side until golden brown and cooked through. Remove chops from skillet and set aside on a plate covered loosely with foil to keep warm.
- Sauté Garlic and Spices: In the same skillet, reduce heat to medium. Add the minced garlic, Italian seasoning, and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes until it reduces by about half.
- Add Broth and Cream: Stir in the chicken stock and heavy cream, mixing well to combine. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Add Sun-Dried Tomatoes and Parmesan: Stir in the chopped sun-dried tomatoes and freshly grated Parmesan cheese, continuing to cook until the cheese melts and the sauce is creamy.
- Finish the Dish: Return the seared pork chops to the skillet, spooning the sauce over them. Let them heat together for another minute or two so the pork absorbs some of the sauce flavors.
- Garnish and Serve: Sprinkle chopped fresh basil on top before serving to add a bright, fresh note that complements the rich garlic and tomato cream sauce.
Notes
- Using dry white wine like Pinot Grigio enhances the sauce’s flavor, but chicken stock can be substituted if preferred.
- Make sure pork chops are at room temperature before cooking to ensure even cooking.
- Dredging in flour helps give the chops a nice crust and thickens the sauce slightly.
- Use fresh garlic and fresh grated Parmesan cheese for the most vibrant flavors.
- This dish pairs well with mashed potatoes, roasted vegetables, or a side of pasta to soak up the creamy sauce.
