Boneless Pork Chops with Sage Cream
Elevate your dinner game with these succulent Boneless Pork Chops with Sage Cream, a restaurant-quality dish that's surprisingly simple to make at home. Perfectly seared pork chops are smothered in a velvety sauce made with heavy cream, dry white wine, and the earthy charm of fresh sage, then finished with a touch of Parmesan for a rich, savory depth. Ready in just 40 minutes, this one-skillet recipe is a weeknight marvel that feels effortlessly elegant. Serve these tender, flavor-packed chops with creamy mashed potatoes or roasted vegetables for a comforting, gourmet meal that’s bound to impress your family—or any dinner guests. Ideal for fans of hearty, flavorful main courses, this dish combines ease, sophistication, and bold flavors in every bite.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon fresh sage leaves, finely chopped
- 0.5 cup chicken broth
- 0.25 cup Parmesan cheese, grated
Instructions
Pat the boneless pork chops dry with paper towels and season both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the pork chops to the skillet. Sear them for 3-4 minutes on each side until golden brown and cooked through. Remove the chops from the skillet and set aside on a plate, tented with foil to keep warm.
In the same skillet, lower the heat to medium and add the butter. Allow it to melt, then add the chopped shallot and minced garlic. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly.
Stir in the chicken broth, heavy cream, and chopped sage. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens.
Add the grated Parmesan cheese to the sauce and stir until melted and well combined. Taste and adjust seasoning with salt and pepper, if necessary.
Return the pork chops to the skillet, spooning some of the sauce over them. Let them simmer in the sauce for 2-3 minutes to reheat and absorb some of the flavors.
Serve the pork chops hot, topped with the sage cream sauce. Pair with mashed potatoes, roasted vegetables, or a side of your choice.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
