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Marry Me Pork Chops
25 min 
Prep 15 min 
Serves 4
Ingredients
- For Pork Chops:
- 4 center cut pork chops
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. olive oil
- For Creamy Sauce:
- 1 tbsp. butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
Ingredients
- For Pork Chops:
- 4 center cut pork chops
- 1 tbsp. Creole seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. olive oil
- For Creamy Sauce:
- 1 tbsp. butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
Directions
Preheat your oven to 375 degrees F.
Season pork chops with 1 tablespoon Creole seasoning, 1 teaspoon onion powder, and 1 teaspoon garlic powder. In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the boneless pork chops on both sides until golden brown. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon butter and minced garlic. Saute until fragrant. Pour in 1 cup chicken broth, 1/2 cup heavy cream, sun-dried tomatoes, dried oregano, and dried basil. Stir well.
Let the sauce simmer for a few minutes to allow flavors to meld. Return the seared boneless pork chops to the skillet, spooning some of the sauce over them.
Transfer the skillet to the preheated oven. Bake for about 20 minutes until the pork chops reach an internal temperature of 145–160 degrees F with a 3-minute rest.
Sprinkle 1/2 cup grated Parmesan over the boneless pork chops and sauce. Broil for an additional 2–3 minutes until the cheese is melted and bubbly. Remove from the oven. Serve over rice or pasta.