Pan-Seared Pork Chops with Velvet Cream Sauce

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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!

Close-up of pan-seared pork chop with velvet cream sauce.

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 dry rub. 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.

Ingredients for pan-seared pork chops with velvet cream sauce.

Recipe Ingredients

  • Heavy cream
  • Chicken broth
  • Butter
  • Boneless pork chops
  • Salt and black pepper

How to Make Pan-Seared Pork Chops With Cream Sauce

Melt butter in skillet.

Melt a little butter in a large skillet or cast iron pan over medium-high heat.

Add pork chops and season with salt and pepper.

Add your chops and salt and black pepper to your taste on the top.

Pan sear pork chops and then flip and repeat.

Pan sear pork chops in the butter until lightly brown, then flip and repeat.

Add broth to skillet.

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 pork chops to plate.

Remove your pan-fried pork 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 cream to skillet.

Add your cream.

Making cream sauce.

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.

Perfect.

Top pork chops with cream sauce.

Serve pork chops topped with the cream sauce and enjoy!

Pan-seared pork chops with cream sauce.

Serve it with a side of your choice. Mine is pictured with a generous helping of my Super Food Salad.

Storage

  • 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.

Recipe Notes

  • 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 temperature 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.

Recipe FAQs

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 main dish 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

Asian Pork Tenderloin Skillet

Maple Glazed Pork Chops

Crock Pot Pulled Pork Recipe, Southern-Style

Blackened Pork Chops

Pan-seared pork chops wth velvet cream sauce.

Pan-Seared Pork Chops With Velvet Cream Sauce

These easy pan-seared pork chops are seared in butter, infused with rich chicken broth, and topped with a mouthwatering velvet cream sauce.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: pork chops, sauce
Servings: 4
Calories: 320kcal

Ingredients

  • 4 boneless pork chops
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup cream

Instructions

  • 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.

Nutrition

Calories: 320kcal | Carbohydrates: 2g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 302mg | Sugar: 1g
Tried this recipe?Mention @southernplate or tag #southernplate!

“The problem is not the problem. The problem is your attitude about the problem.” 

~Captain Jack Sparrow 😉

Pan-seared pork chops pin.

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123 Comments

  1. I have been living the keto lifestyle for the past 6 months and am always looking for delicious new recipes. You never disappoint. I tried the Velvet recipe with boneless skinless chicken thighs. I forgot the chicken broth and used a cup or heavy cream instead. Then I added a couple of tablespoons of grated parmesan cheese out of the can. It was a hit! My hubby and 3 kids have already asked when we’ll have this again. Thank you so much! God bless!!!

  2. I made these last night and we loved them! I did accidentally salt them a little too much. I only had salted butter and full sodium chicken broth, so I should have gone a little lighter with the salt. But they were tender and delicious! I just had a leftover one for lunch! I’m doing low carb so this is a great option! Oh, yes… and I only had bone-in pork chops so that’s what I used. Came out great!

  3. Tried this last night- It was absolutely delicious! We sauteed some mushrooms in butter and garlic in a separate pan and added them after we topped the chops with the sauce. Wow! This recipe is a keeper!

    1. This recipe is so delicious! thank you so much for giving me an idea on how to make gravy on this keto diet.
      Very exciting for a southern girl!

  4. My hard-to-please mother-in-law loves pork chops, and I invited her over for dinner last week. Wow! She cleaned her plate and was very complimentary about the tender and juicy chops. She even called the next day to thank me again and comment how delicious the chops were. Thank you Christy Jordan!

  5. I just looked at your hamburger recipe and looks interesting I usually make 6 at a time and freeze them for later use would you recommend de-icing before cooking or ok straight from the freezer? I have just subscribed to your free recipes and keen to try some of them. I used pinterest.

  6. I notice you say salt and pepper the top of chops but it is under the chops that is being cooked. Surely the idea is to get the flavour into the meat so to me it seems logical to add salt and pepper to chops first and put the chops in pan to seal it in. Doing it your way it is only after flipping the chops over that the salt and pepper soaks in one side only as the other side would have been cooked and the salt and pepper would have no effect whatsoever. I assume take a peek after 3 or 4 minutes to see if chops are lightly browned underneath to turn over and cook the other side.

    1. Whatever way feels logical to you is exactly how you should do it. Salt and pepper definitely have an effect whenever they are added to a dish. Yes, I do lift one up a bit to see if it’s browned before flipping. Hope you get to try them soon!

      1. Tried and tested and loved it. Left out the salt not good for me. Used freshly ground black pepper only. Will certainly do it again. Sprinkled pepper on both sides prior to cooking the chops.

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