Boursin Pork Chops
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
426 kcal
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Course
Main Course
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Cuisine
American
Boursin Pork Chops
Description
The Boursin Pork Chops recipe starts by seasoning pork chops with garlic powder, salt, and pepper, then searing them in a mix of olive oil and butter until browned on each side. The cooking method ensures a flavorful crust and produces pan juices that enrich the dish. After the chops are seared, onions are sautéed in the same skillet until softened and lightly browned, contributing a sweet and caramelized element to the sauce. Chicken broth is added along with Boursin cheese, a soft herbed cheese with garlic that melts smoothly to create a creamy, herbaceous sauce. Fresh parsley is stirred in for a subtle herb note. The pork chops return to the skillet to finish cooking through in the sauce, which thickens slightly, coating the meat and imparting rich, savory flavors with an herbed garlic accent.
This dish can be served as a main course paired with vegetables, mashed potatoes, or rice to soak up the flavorful sauce. Using boneless pork chops is suggested for even cooking and convenience, but bone-in chops may be used with adjustments to cooking time. Checking internal temperature with a thermometer helps prevent overcooking while maintaining safe doneness.
For best results, allow pork chops to come to room temperature before cooking and use a digital instant-read thermometer to reach an internal temperature of 145°F, allowing for a slightly pink, juicy center. The sauce should bubble and thicken gently before returning the pork to simmer until fully cooked and the flavors meld.
Ingredients
- 4 pork chops see note
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz/150g) package Boursin cheese softened, fine herbs & garlic
- 1-2 tablespoons parsley chopped
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat them dry and season them with the garlic powder and some salt & pepper.
- Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin to the skillet. Stir until you've got a smooth sauce. Let it bubble for 4-5 minutes, then stir in the chopped parsley.
- Add the pork chops (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork chops are cooked through (145F minimum). Add in another splash of chicken broth if the sauce gets too thick.
- Season with salt & pepper if needed and serve immediately.
Notes
- Boneless pork chops are recommended for even cooking and easier handling, but bone-in pork chops can be used though they may require batch cooking due to their size.
- Use a digital instant-read thermometer to ensure pork chops reach a safe internal temperature of 145°F; some pink in the center is safe and helps keep the meat juicy.
- Patting pork chops dry before seasoning helps create a better sear for a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 480mg | 20% |
| Potassium | 539mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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