Marry Me Pork Chops
Pork chops get an instant upgrade in this easy skillet recipe. These Marry Me Pork Chops with mushrooms are full of savory flavor, coated in a rich parmesan cream sauce with sun dried tomatoes and herbs. They are quick enough for a weeknight but taste like a special occasion.
Why You’ll Love This Recipe
- Juicy pork chops with golden-brown sear
- Creamy, flavorful Italian inspired sauce with garlic, parmesan and sun dried tomatoes
- One-pan dinner ready in about 30 minutes
Ingredients for Marry Me Pork Chops
- Boneless Pork chops – thick cut
- Mushrooms – baby bellas or white button mushrooms
- Olive oil
- All purpose flour
- Smoked paprika
- Kosher salt
- Black Pepper
- Butter
- Minced garlic cloves
- Chicken broth
- Heavy whipping cream
- Dried oregano
- Dried rosemary
- Red pepper flakes
- Sun dried tomatoes
- Parmesan cheese
- Fresh herbs for garnish
How to Make Marry Me Pork Chops with Mushrooms
- Cook the mushrooms. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook 4-5 minutes until browned. Remove from skillet and set aside.
- Season and dredge the pork chops. In a shallow dish, mix flour, smoked paprika, salt and pepper. Coat both sides of the pork chops.
- Sear the pork chops. In the same skillet, add a bit more olive oil if needed. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- Make the sauce. Lower heat to medium and add butter to the skillet along with minced garlic. Cook 1 minute, stirring often. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, oregano, rosemary, sun-dried tomatoes and parmesan cheese. Simmer 2-3 minutes until slightly thickened.
- Finish the dish. Return pork chops and mushrooms to the skillet. Spoon sauce over the top, reduce heat to low and cook 5-7 minutes until pork reaches 145° internal temperature.
- Garnish and serve. Sprinkle with fresh herbs and serve hot with potatoes, rice or pasta. Add your favorite veggie like broccoli or bacon green beans for a delicious meal.
This sauce is so good we made it again and turned it into a pan of Marry Me Meatballs to serve with spaghetti.
This is one of those recipes that makes you want to grab some bread just to mop up every last bit of sauce. The pork chops are juicy, the mushrooms add another layer of flavor and the creamy parmesan sauce with sun dried tomatoes ties it all together. Whether it’s a busy weeknight or you’re cooking for company, this dish is always a winner.
Make it, love it and then let me know in the comments how it went. Your feedback helps others find their next favorite dinner too.
Marry Me Pork Chops
Marry Me Pork Chops with mushrooms are tender, juicy and smothered in a creamy parmesan sauce with sun dried tomatoes and herbs. Ready in just 30 minutes for an easy skillet dinner.
Servings: 4
Calories: 644kcal
Ingredients
- 8 ounces mushrooms baby bella or white – sliced
- 2 tablespoons olive oil
- 4 pork chops thick cut, boneless
- ⅓ cup all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 3 tablespoons butter
for the sauce
- 1 tablespoon minced garlic
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary or dried thyme
- ½ cup sun dried tomatoes
- ½ cup Parmesan cheese grated
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon chili flakes
- 1 tablespoon fresh herbs basil, thyme or parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook 4-5 minutes until browned. Remove from skillet and set aside.
- In a shallow dish, mix flour, smoked paprika, salt and pepper. Coat both sides of the pork chops.
- In the same skillet, add butter and a bit more olive oil if needed. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium and add butter to the skillet along with minced garlic. Cook 1 minute, stirring often. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, oregano, rosemary, chili flakes, sun dried tomatoes and parmesan cheese. Simmer 2-3 minutes until slightly thickened.
- Return pork chops and mushrooms to the skillet. Spoon sauce over the top, reduce heat to low and cook 5-7 minutes until pork reaches 145° internal temperature.
- Top with fresh herbs and serve with potatoes, rice or pasta.
Notes
Thicker Sauce: If the sauce is a little thin, mix 2 teaspoons of cornstarch with 2 tablespoons milk or cream and whisk into the sauce, cook for 2-3 minutes until thickened.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat: Slice pork chops and cook with sauce in a skillet over medium heat, add a splash of milk or broth to thin the sauce.
Nutrition
Calories: 644kcal | Carbohydrates: 21g | Protein: 36g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 971mg | Potassium: 1270mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1557IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 3mg
