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Creamy Roasted Red Pepper Pork Chops

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.

Course: Main Course
Cuisine: American

Ingredients

  • 4 pork chops, loin or center cut, bone in or boneless, 1 inch thick
  • 2-4 tablespoons olive or another vegetable oil
  • 1 small onion, thinly sliced
  • 2-3 tablespoons garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy or whipping cream (35%)
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons basil, dried
  • salt as necessary, to taste
  • pepper as necessary, to taste

Instructions

    Cup of Yum
  1. 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.
  2. Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
  3. Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
  4. 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.
  5. Add pork chops and cook until well browned and cooked, between 6 and 8 minutes per side. Your pork chops should be 145 degrees.
  6. Remove pork chops from your skillet and place on a plate and cover or tent loosely with tinfoil.
  7. Add some more oil if necessary to your skillet.
  8. Add onion and cook until tender, about 5 minutes.
  9. Add garlic and cook for about 30 seconds.
  10. Add broth, cream, roasted red peppers, basil and sugar to your skillet.
  11. Simmer until sauce thickens, between 6 and 10 minutes.
  12. Add any accumulated juices on the plate back in to your skillet.
  13. Stir and season with salt and pepper to taste.
  14. Serve sauce over top of your pork chops and pasta or rice if desired. Enjoy!