Fried Pork Chops with Cream
Elevate your dinner table with these rich and indulgent Fried Pork Chops with Cream. Perfectly seasoned and pan-fried to golden-brown perfection, these tender pork chops are bathed in a velvety sauce made with heavy cream, Dijon mustard, and chicken broth. Easy enough for a weeknight dinner yet elegant enough for entertaining, this recipe combines straightforward preparation with restaurant-quality flavor. The secret lies in the irresistible balance of smoky paprika, garlic powder, and a touch of freshness from optional parsley garnish. Ready in just 40 minutes, this creamy pork chop recipe is sure to be a crowd-pleaser that pairs beautifully with mashed potatoes or roasted vegetables. A comforting and versatile dish your family will love!
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons garlic powder
- 1.5 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cups heavy cream
- 0.5 cups chicken broth
- 1 tablespoons Dijon mustard
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels. In a shallow bowl, mix the flour, paprika, garlic powder, salt, and black pepper.
Dredge each pork chop in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter is melted and bubbling, add the pork chops.
Fry the pork chops for about 4-5 minutes per side or until they are golden brown and cooked through. Internal temperature should reach 145°F (63°C). Remove the pork chops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to low and add the chicken broth, scrapping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and heavy cream.
Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the pork chops to the skillet and coat them in the creamy sauce. Let them simmer together for 2-3 minutes so the flavors meld.
Serve the pork chops hot, spooning the creamy sauce over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 510 mg | 11% | |
*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.
