Seared Pork Chops with Fresh Basil and Sun Dried Tomatoes
Elevate your weeknight dinner game with these Seared Pork Chops with Fresh Basil and Sun-Dried Tomatoes, a delightful fusion of bold and comforting flavors. Perfectly seasoned bone-in pork chops are pan-seared to a golden-brown crust before being bathed in a rich, creamy sauce infused with the tangy sweetness of sun-dried tomatoes, fresh garlic, and a hint of lemon juice. Finished with the fragrant freshness of chopped basil, this dish strikes a beautiful balance of savory and herbaceous notes. Quick to prepare in just 35 minutes, this elegant yet easy recipe is a fantastic choice for a hearty family meal or an impressive dinner party main course. Serve with mashed potatoes, rice, or sautéed vegetables for a restaurant-quality dining experience right in your kitchen.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 0.5 cup fresh basil leaves, chopped
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, sear the pork chops for 3-4 minutes per side, or until a golden-brown crust forms. Remove them from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds, or until fragrant.
Deglaze the pan by pouring in the chicken broth, scraping the bottom of the skillet to release any browned bits.
Stir in the sun-dried tomatoes and simmer for 2-3 minutes to soften them.
Add the heavy cream and lemon juice to the skillet, then bring the mixture to a gentle simmer.
Return the pork chops to the skillet and spoon the sauce over them. Cover the skillet with a lid and cook for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and stir in the fresh basil just before serving.
Serve the pork chops with the sauce spooned over the top. Pair with mashed potatoes, rice, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 41.1 g | ||
| Protein | 214.3 g | 429% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6766 mg | 144% | |
*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.
