These pan-seared pork chops are seared in butter, infused with rich chicken broth, and topped with a mouthwatering velvet cream sauce. They’ll never believe how simple this recipe actually is!
My husband doesn’t like gravy. Many of you who have been with me a while may remember me mentioning that from time to time. Although, after 17 years of marriage, I’ve learned that he really isn’t as opposed to it as he thinks he is. At some point in his life, “gravy” was tasted and terribly disliked and so the term itself always brings a slight flinch to his face. As a result, I have learned to use the word “sauce” in its place. A simple vocabulary switch and everyone is happy.
These juicy pork chops make him doubly happy, though. He asks for these things about as often as Katy asks for chicken and dumplings, and we have been known to have them twice in one week when Ricky manages to get a particularly pleading look in his eyes. Fortunately, the recipe is simple as can be, which is surprising once you taste the amazing flavor, they are unlike any other pan-seared pork chops you have had!
All you need is 6 ingredients: boneless pork chops, butter, heavy cream, chicken broth, and salt and pepper for the . Once you sear the seasoned pork chops, you simply make the sauce. This pork chops recipe is complete and ready to serve in under 30 minutes. I bet that piqued your interest! Keep scrolling for some great serving suggestions.
This is a deeply satisfying pork chop recipe for a number of reasons, including the layers of flavor, the richness of the sauce, and the tender pork beneath it all.
- Heavy cream
- Chicken broth
- Boneless pork chops
- Salt and black pepper
How to Make Pan-Seared Pork Chops With Cream Sauce
Melt a little butter in a large skillet or over medium-high heat.
Add your chops and salt and black pepper to your taste on the top.
in the butter until lightly brown, then flip and repeat.
Once the pork chops are just brown (not cooked all the way through), pour in your chicken broth.
Continue cooking until the chicken broth is all cooked down. This will take anywhere from 5-10 minutes, likely more like 10.
I just kinda stand there and talk to the kids during this step so it is hard for me to keep track of time.
Remove your chops to a plate.
When you take them out, your pan will look a bit like this.
Now that is the browned butter and concentrated chicken broth remaining, along with browned bits of pork chop. Lots of flavor going on here!
Turn the heat off. That skillet is hot enough for what we want to do already.
Add your cream.
Using a wooden spoon type thing or something with a flat bottom if you have it, scrape and stir all around that pan until all of that yummy flavor from the bottom is part of your pan sauce and it looks like this. This will only take a few minutes and as you do so the cream will heat up plenty.
Serve pork chops topped with the cream sauce and enjoy!
Serve it with a side of your choice. Mine is pictured with a generous helping of my Super Food Salad.
- Store pork leftovers in an airtight container in the fridge for up to 4 days. Reheat briefly in the skillet until heated through so it doesn’t overcook.
- Alternatively, freeze leftovers for up to 3 months. Thaw in the fridge before reheating in the skillet.
- These pork chops are kinda standard, boneless chops. Not thick cut and not thin. Thick would work fine, though, especially since we actually end up cooking them a little longer than necessary while they are enjoying their rich chicken broth bath.
- I am using a chicken broth concentrate which I will mix with water before using. I LOVE this stuff, which I found at Walmart, but surely to goodness other places have it, too. Now I use it all the time. You can use regular chicken stock or even beef broth if you like, no prob.
- The easiest way to know if the pork is cooked is to check the using a meat thermometer. You want it to reach 145F after resting for 10 minutes. But since we cook ours longer in the broth and then rest them while we make the sauce, they’ll be good to go.
- If you have time, remove the pork chops from the fridge and let them sit on the counter 30 minutes before cooking. This will ensure they cook more evenly.
- Pat the pork chops dry with a paper towel before searing to make the seasoning stick better.
What are the best cuts of pork for searing?
I recommend boneless pork chops, as they’re thick and tender. But you can also use loin chops or center-cut bone-in chops.
What do you serve with pan-seared pork chops?
Here are some serving suggestions, but these pan seared pork chops work as a with any of your favorite sides. Like coleslaw, mashed potatoes, grilled asparagus, fresh green beans, or my simple zucchini and squash recipe.
Here are some more delectable pork recipes:
Crispy Breaded Pork Chops with Milk Gravy
Crock Pot Pulled Pork Recipe, Southern-Style
- 4 boneless pork chops
- salt and pepper to taste
- 3 tablespoons butter
- 1 cup chicken broth
- 1/2 cup cream
- Melt the butter in a large skillet or cast-iron skillet over medium-high heat. Add the pork chops and salt and pepper to the top of them. Fry pork chops until brown, then flip and salt and pepper again. Continue cooking until the opposite side is brown.4 boneless pork chops, salt and pepper, 3 tablespoons butter
- Pour in the chicken broth, reduce heat to medium, and cook until the broth is mostly evaporated (about 10 minutes).1 cup chicken broth
- Once the broth has cooked down, remove the pan-fried pork chops from the pan and turn off the heat, but leave the pan on the stove eye. Have a wooden spoon handy and pour the cream into the pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and the cream is warm and thick (just a few minutes).1/2 cup cream
- Serve chops with the delicious cream sauce spooned over them.
“The problem is not the problem. The problem is your attitude about the problem.”
~Captain Jack Sparrow 😉
absolutely delicious! I made a few changes: I used pork cutlets instead of chops (because that’s what I had), and due to dairy allergy I used Myoko’s vegan butter (duck fat would probably be good too), and homemade coconut milk instead of cream. I also seasoned the cutlets with a little nutmeg and cardamom, and crumpled some sage leaves into the broth. This was a wonderful breakfast with a side of collard greens, and tonight I’ll eat the leftovers with a baked sweet potato.
I think I can use this same pattern with cube steak. As much as I love chicken fried steak (and have a good recipe that substitutes cassava and arrowroot for the regular flour), this is a much lighter presentation. I’m envisioning Rosemary/Thyme, garlic, caramelized onions, and mushrooms…. served with a pile of roasted veggies.
Love and Hugs from St. Louis
Sounds delicious Terri and thanks for rating the recipe and leaving a comment! Much appreciated 🙂
These are the very best pork chops I have ever made in 65 years of cooking. They melt in your mouth and the gravy is oh, so good!!! Thank you!!!
Thank you so much Joann, really appreciate your comment. So glad you love them 🙂
Really glad you are a part of the Southern Plate family!