Pork Chop and Rosemary Cream Bake
Delight your taste buds with this rich and comforting Pork Chop and Rosemary Cream Bake, a one-skillet recipe that combines succulent bone-in pork chops with a luscious garlic and Parmesan cream sauce infused with fresh rosemary. Perfectly seared pork chops are nestled in a velvety sauce made from heavy cream, chicken broth, and a touch of flour for thickness, then baked to tender perfection. Optional baby potatoes absorb the flavorful sauce, making this dish a complete and satisfying meal. With its elegant flavors and simple preparation, this bake is ideal for weeknight dinners or special occasions alike. Serve it straight from the skillet for a rustic touch, and savor every creamy, herbaceous bite. Keywords: pork chop bake, rosemary cream sauce, one-skillet meal, baked pork chops with cream, easy dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Fresh rosemary
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon All-purpose flour
- 1 pound Baby potatoes (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops generously with salt and black pepper on both sides. Finely chop 1 teaspoon of fresh rosemary leaves and sprinkle over the pork chops.
Heat a large, oven-safe skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Sear the pork chops in the hot skillet for 3-4 minutes per side, or until golden brown. Remove the pork chops and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and sauté for about 1 minute, being careful not to burn it.
Sprinkle the flour into the skillet, whisking constantly for 1 minute to form a roux.
Slowly pour in the chicken broth while whisking to prevent lumps. Then add the heavy cream. Allow the mixture to simmer gently for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese and the remaining 1 teaspoon of rosemary. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Return the pork chops to the skillet, spooning some of the sauce over the top of each chop.
If using baby potatoes, arrange them around the pork chops in the skillet, ensuring they are coated in the sauce.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are fork-tender.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve the pork chops hot, drizzled with the rosemary cream sauce, alongside the roasted potatoes (if using).
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 4.0 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4617 mg | 98% | |
*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.
