Supreme Pork Chops
Elevate your weeknight dinner game with these mouthwatering Supreme Pork Chops, a dish that combines bold flavors with a creamy, luxurious texture. Perfectly seasoned bone-in pork chops are seared to golden perfection, then simmered in a luscious garlic-infused sauce made with creamy Dijon mustard, fresh thyme, and low-sodium chicken broth. The secret to its irresistible, velvety texture lies in a simple roux that adds depth to every bite. With just 15 minutes of prep time and a one-skillet cooking method, this recipe delivers restaurant-quality results in the comfort of your home. Serve these tender, juicy pork chops with your favorite sides, like buttery mashed potatoes or roasted vegetables, for a meal that feels both comforting and indulgent. Garnished with fresh parsley, this one-pan masterpiece is sure to become a family favorite.
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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 unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork chops evenly with salt, black pepper, and garlic powder on both sides and set aside.
In a large skillet, heat olive oil over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk it into the butter and garlic mixture to create a roux. Cook for 1 minute while stirring.
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Next, whisk in the heavy cream and Dijon mustard. Continue to cook for 2-3 minutes until the sauce starts to thicken.
Add the fresh thyme leaves to the sauce, then return the seared pork chops to the skillet. Spoon some sauce over the pork chops.
Reduce the heat to low, cover the skillet with a lid, and simmer for 15-18 minutes until the pork chops are fully cooked and tender (internal temperature of 145°F/63°C).
Remove the skillet from heat and allow the pork chops to rest in the sauce for 5 minutes.
Garnish with chopped fresh parsley and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.6 g | 314% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2563 mg | 55% | |
*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.
