Denver Pork Chops
Elevate your dinner table with these flavorful Denver Pork Chops, a savory dish that combines tender, bone-in pork chops with a rich, creamy sauce brimming with smoky and hearty flavors. Seasoned with smoked paprika and lightly dredged in flour for a golden crust, the pork chops are seared to perfection, then simmered with a vibrant medley of caramelized onions, sweet green bell peppers, and fragrant garlic. A splash of chicken broth, a hint of Worcestershire sauce, and a touch of heavy cream create a luscious pan sauce that blankets each chop in irresistible flavor. Ready in just 45 minutes, this one-pan wonder is ideal for weeknight meals or special occasions. Serve these succulent pork chops alongside mashed potatoes or crusty bread to soak up the decadent sauce and garnish with fresh parsley for an elegant finishing touch.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, julienned
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the pork chops dry with a paper towel and season both sides evenly with salt, black pepper, and smoked paprika.
Dredge each pork chop lightly in the all-purpose flour, shaking off any excess. Set aside.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbly.
Sear the pork chops for 3-4 minutes per side, until golden brown. Remove the chops from the skillet and set aside on a plate.
Reduce the heat to medium and add the sliced onions and green bell peppers to the skillet. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to prevent burning.
Pour the chicken broth and Worcestershire sauce into the skillet, scraping the bottom to deglaze and release any flavorful bits.
Bring the liquid to a simmer and return the pork chops to the skillet. Spoon some of the sauce over the chops.
Cover the skillet with a lid and cook for 15 minutes, turning the chops halfway through, until fully cooked (internal temperature of 145°F/63°C).
Remove the pork chops from the skillet and place on a serving platter. Stir the heavy cream into the skillet sauce and cook for 2-3 more minutes until the sauce is slightly thickened.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Pour the sauce with onions and peppers over the pork chops. Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 645 mg | 14% | |
*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.
