Pork Chops with Roasted Red Pepper Cream
Indulge in the rich and savory flavors of Pork Chops with Roasted Red Pepper Cream, a restaurant-quality dish you can easily create at home. This recipe features tender, golden-brown seared boneless pork chops bathed in a luxurious roasted red pepper cream sauce made with garlic, Parmesan, and a touch of heavy cream. The smoky sweetness of roasted red peppers perfectly balances the richness, while a garnish of fresh parsley adds a burst of freshness. Ready in just 45 minutes, this dish is perfect for an impressive weeknight dinner or a special occasion. Serve with creamy mashed potatoes or sautéed vegetables to soak up every drop of the velvety sauce. Tags: Pork Chops Recipe, Roasted Red Pepper Sauce, Creamy Pork Chops, Easy Dinner Ideas, Weeknight Comfort Food.
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Recipe Information
Ingredients
- 4 boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves (minced)
- 1 cup jarred roasted red peppers (drained and chopped)
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 1 minute.
Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
Reduce the heat to low and pour in the heavy cream. Stir well to combine.
Add the grated Parmesan cheese and stir until melted and the sauce thickens slightly, about 2-3 minutes.
Return the seared pork chops to the skillet, spooning the sauce over the top. Cover and simmer for 10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Garnish with chopped fresh parsley before serving. Pair with mashed potatoes or a side of sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.5 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2408 mg | 51% | |
*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.
