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
