Note: We no longer eat pork but I’ve found this recipe works just as wonderfully with boneless, skinless chicken breasts! Chicken version coming soon.
Seared in butter, infused with rich chicken broth, and topped with a browned butter 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 seventeen 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 it’s place. A simple vocabulary switch and everyone is happy.
These 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 pork chop you have had!
To make the beauties you’ll need: Heavy Cream, Chicken Broth*, Butter, Pork Chops, Salt, and Pepper.
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. I found it at Wal Mart but surely to goodness other places have it, too. I use it all the time now. You can use regular chicken broth if you like, no prob.
Melt a little butter in a large skillet over medium heat. As always, exact measurements are in the recipe card at the bottom of this post.
Add your chops and salt and pepper them to your taste on the top. Cook these in the butter until lightly browned, then flip and repeat.
Once the pork chops are just browned (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 ten. 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.
Look at that beautiful glaze on them!
When you take them out, your pan will look a bit like this. Now that is 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 sauce and it looks like this. This will only take a few minutes and as you do so the cream will get heated up plenty.
Perfect.
Serve pork chops topped with the cream sauce and enjoy!
This is one of those deeply satisfying pork chops for a number of reasons: The layers of flavor, richness of the sauce, and tender pork beneath it all. Serve it with a side of your choice. Mine is pictured with a generous helping of my Super Food Salad.
- 4 boneless pork chops
- Salt & Pepper to taste
- 3 tablespoons butter
- 1 cup chicken broth
- ½ cup cream
- Melt butter in large skillet over medium high heat. Add pork chops and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown.
- Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.
- Once broth has cooked down, remove chops from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
- Serve chops with delicious cream sauce spooned over them.
“The problem is not the problem. The problem is your attitude about the problem.”
~Captain Jack Sparrow 😉
Yum 
Just curious since I follow you, I didn’t read why you gave up pork. Is it for a health reason or religious reason? I hope that’s not too personal a question. I’m going to do this recipe tonight. I know it will be wonderful since your recipes are always a hit.
This is by far my favorite thing to make. I can’t get enough of this cream sauce , thank you for all the best receipes,,
I am so glad you are enjoying it Tammy!!
I’m making it again right now,my family loves it ,,,, thank you again!
I did this with some real thin sliced steak I had marinated in worchestershire and garlic pepper for a little bit. Fried the steaks lightly and made the pan sauce as above. that worchestershire sauce took it over the top! my goodness it was good.
Oh wow, I am going to have to try that!!! Thanks for sharing your tips Mama Jane!!!
Just out of curiosity….think I could get away with doubling the chicken broth/cream, or would the flavor be too diluted? I have a family of 6 and know they would want wayyyy more sauce than the normal recipe would create.
..On second thought I might just use two fry pans and do 3 and 3. Guess I answered my own question 🙂
Thank you for sharing DELICIOUS recipes! I can’t wait to try this one!
Lol! that was easy! But yes, you can definitely double 🙂 Thank you!
Tried this tonight, exactly as written. Praise from the husband! I mashed a potato and we spooned the sauce/gravy over that. Yum. Thank you!