Low Sodium Succulent Pork Chops with Creamy Herb Sauce
Indulge in the robust flavors of Low Sodium Succulent Pork Chops with Creamy Herb Sauce—a perfect recipe for those seeking a savory yet heart-healthier meal. This dish features tender, juicy bone-in pork chops seasoned with fragrant garlic, fresh thyme, and a touch of black pepper, seared to golden perfection. The star of the show is the luscious herb-infused cream sauce, made with unsalted chicken stock, heavy cream, butter, and a splash of fresh lemon juice for a bright and velvety finish. With minimal prep and cook time, you’ll have a restaurant-quality dinner on the table in under an hour. Perfectly balanced, elegant, and customizable to pair with vibrant steamed veggies or creamy mashed potatoes, this low-sodium recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (about 1-inch thick)
- 2 tablespoons Olive oil
- 3 cloves Fresh garlic, minced
- 1 teaspoon Onion powder
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (divided use)
- 1 cup Unsalted chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon Unsalted butter
- 1 teaspoon Lemon juice (freshly squeezed)
Instructions
Remove the pork chops from the refrigerator and let them rest at room temperature for 10 minutes while you prepare the ingredients.
Pat each pork chop dry with paper towels. Brush each side lightly with olive oil. Season evenly with onion powder, black pepper, and half of the fresh thyme.
In a large skillet, heat the remaining olive oil over medium-high heat. Once hot but not smoking, add the pork chops. Sear for 3-4 minutes on each side until golden brown. Transfer the chops to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium and add the unsalted butter to the skillet. When melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Deglaze the skillet by pouring in the unsalted chicken stock, scraping up any browned bits from the bottom of the pan. Let the stock simmer for 5-6 minutes, reducing slightly.
Stir in the heavy cream, fresh parsley (reserving a little for garnish), remaining thyme, and lemon juice. Simmer the sauce for another 3-4 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
Return the pork chops to the skillet, along with any accumulated juices. Spoon the creamy herb sauce over the chops and cook for another 4-5 minutes, or until the internal temperature of the pork reads 145°F (63°C) on a meat thermometer.
Serve the pork chops hot, spooning the creamy herb sauce generously over each piece. Garnish with the reserved parsley and a sprinkle of black pepper if desired. Pair with steamed vegetables or mashed potatoes for a wholesome meal.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1505 mg | 32% | |
*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.
