Creamy Roasted Red Pepper Pork Chops
User Reviews
5
6 reviews
Excellent
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Course
Main Course
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Cuisine
American
Creamy Roasted Red Pepper Pork Chops
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This Creamy Roasted Red Pepper Pan Fried Pork Chops recipe shows how long to fry and the easiest stove top method for frying a pork chop.
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Ingredients
- 4 pork chop loin or center cut, bone in or boneless, 1 inch thick
- 2-4 tablespoons olive oil or another vegetable oil
- 1 small onion thinly sliced
- 2-3 tablespoons garlic minced
- 1 cup chicken broth
- 1 cup heavy cream or whipping cream, 35%
- 1 jar (12 oz) red peppers roasted, drained, chopped
- 1 tablespoon brown sugar
- 2 tablespoons basil dried
- salt as necessary, to taste
- black pepper as necessary, to taste
Instructions
- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
- Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
- Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium high heat until shimmering or a drop of water flicked in it dances.
- Add pork chops and cook until well browned and cooked, between 6 and 8 minutes per side. Your pork chops should be 145 degrees.
- Remove pork chops from your skillet and place on a plate and cover or tent loosely with tinfoil.
- Add some more oil if necessary to your skillet.
- Add onion and cook until tender, about 5 minutes.
- Add garlic and cook for about 30 seconds.
- Add broth, cream, roasted red peppers, basil and sugar to your skillet.
- Simmer until sauce thickens, between 6 and 10 minutes.
- Add any accumulated juices on the plate back in to your skillet.
- Stir and season with salt and pepper to taste.
- Serve sauce over top of your pork chops and pasta or rice if desired. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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