Marry Me Pork Chops
By Emily Carter
Ingredients
Pork chops:
- 4 bone-in center-cut loin chops 1–1¼ inch thick ·
- 1 tsp salt ·
- ½ tsp pepper ·
- ½ tsp garlic powder ·
- ½ tsp smoked paprika ·
- ½ tsp Italian seasoning ·
- 1 tsp olive oil
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine ·
- ¾ cup 180ml chicken stock ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g block Parmesan off heat ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- ¼ cup fresh basil off heat
Instructions
- Pat chops dry. Rub with oil. Season both sides. Press firmly.
- Heat the tomato oil over medium-high. Sear chops 3–4 min per side, do not move. Transfer to plate.
- Same pan garlic 60 sec. Tomato paste 90 sec until brick red. Sun-dried tomatoes 30 sec.
- Wine scrape pan bottom, reduce 90 sec. Stock reduce 2 min. Reduce to medium-low. Cream + seasonings simmer gently 2 min.
- Return chops. Spoon sauce over. Simmer uncovered 15–22 min, basting every 5 min, until 145°F / 63°C.
- Transfer chops to plate. Tent with foil. Rest 3 minutes.
- Off heat Parmesan in 3 stages, stirring fully between each.
- Return chops. Spoon sauce over. Basil off heat. Serve immediately
Notes
Dry chops: Cooked past 145°F. Always use a thermometer; never rely on time alone.
Grainy sauce: Pre-shredded Parmesan is used or added to simmering sauce. Always grate fresh from the block. Always add off heat.
Thin sauce: Simmer uncovered 3–4 extra minutes before returning the chops. Bone-in chops produce a richer sauce than boneless.
Slow cooker: Sear first. Build sauce. Transfer to a slow cooker on low for 3–4 hours. Add cream and Parmesan after opening the lid.