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Savory Garlic & Basil Cream Pork Chops
Delight your taste buds with these mouthwatering skillet pork chops bathed in a rich garlic and basil cream sauce. This easy and luxurious recipe is perfect for both weeknight dinners and special occasions.
4
35 min
TOTAL TIME
720
CALORIES
$3.58
PER SERVING
SAVE
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Ingredients
12 INGREDIENTS
4 SERVINGS
1 1/2 cups heavy cream
Directions
9 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
In a large non-stick skillet over medium heat, melt 2 tablespoons of butter.
2
Season pork chops with salt and black pepper, then sear for 4-5 minutes on each side, until just cooked. Remove from the skillet and set aside.
3
In the same skillet, add 1 tablespoon of butter.
4
Add onion, garlic, roasted red peppers, paprika, crushed red pepper flakes, salt, and black pepper. Sauté for about five minutes, until onions and peppers are softened.
5
Add white wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
6
Reduce heat to medium-low. Add heavy cream to the skillet and stir until a creamy sauce forms.
7
Add Parmesan, stirring until it melts into the sauce. Taste and adjust seasoning with salt and black pepper if needed.
8
Stir in basil leaves and simmer until wilted, about 1-2 minutes.
9
Return pork chops to the skillet and allow to warm up if needed. Serve with additional basil leaves for garnish.
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Health Info
Macros
8g
CARBS
57g
FAT
38g
PROTEIN
Allowed on these diets
KETO
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
Nutrition Facts
PER SERVING
4 SERVINGS
337G EACH
Calories
720 kcal
36%
Carbohydrates
8 g
3%
Fat
57 g
73%
Protein
39 g
78%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?
