Growing up, pork wasn’t a regular menu item. It was served more as a celebration meal (Cubans eat pork for Christmas instead of a turkey…and sometimes even for Thanksgiving). But I do remember, when my grandma would make pork chops, they were pretty darn delicious! These days, I still don’t cook much of it, but I have given them a shot every now and then as it is a nice variety in our weekly meals.
Chicken is definitely the most often cooked protein in our home, but since I recently found boneless pork chops on special at our supermarket so I went ahead and bought some. I wanted to make them that very night, but I didn’t want to make something breaded like I had in the past. I wanted lots of flavor. So with some Pinterest inspiration, I put together this simple pork chop recipe and made a light creamy herb sauce to go with it and some amazing mashed potatoes (<– click here for my favorite recipe!) 🙂 🙂
Pork Chops & Creamy Herb Sauce
- Recipe Type: Dinner, Meat
- Prep Time:
- Serves: 4
Flavorful, well seasoned pork chops covered in a creamy herb sauce.
- 4 boneless pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ small yellow onion, minced
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- pinch of pepper
- 1½ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- Preheat oven to 350 degrees sprinkle each side of pork chops with oregano, salt, pepper
- In large skillet over medium high heat melt butter with olive oil. Brush some of this oil/butter combination onto ovenproof dish. Then add onion and garlic to pan and saute for about 2 minutes
- Move onions and garlic to side of pan and add seasoned pork chops, sautéing for about 2 minutes on each side until lightly browned
- Move pork chops to dish and put in oven for 25 minutes.
- Add chicken broth to the skillet with the onions and garlic and leave it to simmer on low for the time the chicken is in the oven.
- After 20 minutes have gone by, add cream to skillet and whisk*.
- To thicken sauce whisk in 1 tablespoon cornstarch
- Bring to a boil for 2-3 minutes or until thickened to desired consistency
- Add additional salt and pepper to taste
- Pour over pork chops and garnish with dried herbs
*If you’re looking for a great whisk that will scramble eggs perfectly and make whisking things like these recipe a lot easier on the arm, check this one out! It’s my new favorite!
1 thought on “Pork Chops & Creamy Herb Sauce”
Don loves pork chops. Must try this.