High Protein Succulent Pork Chops with Creamy Herb Sauce
Elevate your dinner table with these high-protein succulent pork chops smothered in a luscious creamy herb sauce that's bursting with fresh flavors. Perfectly seared bone-in pork chops form the base of this indulgent yet wholesome dish, offering a juicy and golden exterior that's rich in taste and texture. The velvety sauce, crafted from heavy cream, chicken stock, and aromatic fresh herbs like parsley, thyme, and rosemary, complements the hearty pork beautifully while adding depth and sophistication to every bite. This quick and easy recipe comes together in under 35 minutes, making it ideal for both busy weeknights and elegant dinner gatherings. Serve with your favorite sides, such as garlic mashed potatoes or roasted veggies, to round out the meal. Boost your protein intake while spoiling your taste buds with this irresistible pork chop recipe!
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Recipe Information
Ingredients
- 4 pieces (about 1 inch thick) Bone-in pork chops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Fresh rosemary (chopped)
Instructions
Pat the pork chops dry with paper towels to remove excess moisture. This helps with proper browning during cooking.
Season both sides of the pork chops with salt, black pepper, garlic powder, and onion powder. Rub the seasoning into the meat evenly for enhanced flavor.
In a large skillet, heat olive oil over medium-high heat until shimmering.
Sear the pork chops on one side for 4-5 minutes or until golden brown. Flip and sear the other side for an additional 4-5 minutes. Remove the pork chops from the skillet and set aside, tenting them with foil to keep warm.
Reduce the heat to medium, and add butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits, which add deep flavor to the sauce.
Stir in the heavy cream, fresh parsley, thyme, and rosemary. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Return the pork chops to the skillet, spooning the creamy herb sauce over the top. Cover the skillet and let the pork chops simmer in the sauce for 7-8 minutes, or until their internal temperature reaches 145°F (63°C).
Taste the sauce and adjust seasoning if needed. Remove from heat and let the pork chops rest for 3 minutes before serving.
Plate the pork chops and generously spoon the creamy herb sauce over the top. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2320 mg | 49% | |
*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.
