Pork Chops and Pierogies for 2
Indulge in the perfect comfort meal for two with this mouthwatering Pork Chops and Pierogies recipe, featuring tender, golden-seared bone-in pork chops paired with crispy potato and cheese pierogies. This dish combines rich, savory flavors with a creamy garlic and thyme-infused pan sauce, heightened by a splash of zesty lemon. Ready in just 40 minutes, it's an ideal dinner for busy nights, offering a balance of indulgence and simplicity. Garnished with fresh parsley and served with a side of tangy sour cream, this hearty duo is sure to impress. Perfect for a cozy date night or an elevated weeknight dinner, it brings warmth and satisfaction to every bite.
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Recipe Information
Ingredients
- 2 pieces Bone-in pork chops
- 6 pieces Frozen potato and cheese pierogies
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 4 sprigs Fresh thyme
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Chicken broth
- 2 tablespoons Sour cream
- 1 tablespoon Chopped fresh parsley
- 0.5 Lemon
Instructions
Season both sides of the pork chops with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 4-5 minutes per side, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and tent with foil to keep warm.
Reduce the heat to medium and add another tablespoon of butter to the skillet.
Add minced garlic and fresh thyme sprigs to the skillet. Sauté for 1 minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Stir in the sour cream and a squeeze of lemon juice. Mix well to create a creamy pan sauce. Remove the thyme sprigs and set sauce aside.
In a separate skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add frozen pierogies to the skillet in a single layer. Cook for 3-4 minutes per side until golden brown and crispy.
Serve the pork chops with the pan sauce spooned over them, alongside the crispy pierogies.
Garnish with chopped parsley and additional lemon wedges, if desired.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.0 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2700 mg | 57% | |
*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.
