This Creamy Roasted Red Pepper Pan Fried Pork Chops recipe shows how long to fry and the easiest stove top method for frying a pork chop.
These Creamy Roasted Red Pepper Pork Chops are easy to make and totally delicious! We can’t help but love this sauce! You won’t be able to help it either!
These pork chops are so tasty. If you are a fan of roasted peppers and you enjoy pork chops then this recipe must go on your bucket list! The flavors are incredible and the sauce is absolutely wonderful!
Ingredients in Creamy Roasted Red Pepper Pork Chops
- pork chops
- oil
- onion
- garlic
- chicken broth
- heavy or whipping cream
- roasted red peppers
- brown sugar
- basil
- salt
- pepper
How to make Creamy Roasted Red Pepper Pork Chops
Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
Add pork chops and cook until well browned and cooked, between 6 and 8 minutes per side.
Your pork chops should be 145 degrees.
Remove pork chops from your skillet and place on a plate and cover or tent loosely with tinfoil.
Add some more oil if necessary to your skillet.
Add onion and cook until tender, about 5 minutes.
Add garlic and cook for about 30 seconds.
Add broth, cream, roasted red peppers, basil and sugar to your skillet.
Simmer until sauce thickens, between 6 and 10 minutes.
Add any accumulated juices on the plate back in to your skillet.
Stir and season with salt and pepper to taste.
Serve sauce over top of your pork chops and pasta or rice if desired.
Enjoy!
Other Skillet Pork Chop Recipes to Try
Balsamic Pork Chops with Wine and Garlic
Mom’s Pork Chops and Tomato Gravy
Stuffed Pork Chops and Stuffing
Creamy Roasted Red Pepper Pork Chops
Equipment
- large skillet
Ingredients
- 4 pork chops, loin or center cut, bone in or boneless, 1 inch thick
- 2-4 tablespoons olive or another vegetable oil
- 1 small onion, thinly sliced
- 2-3 tablespoons garlic, minced
- 1 cup chicken broth
- 1 cup heavy or whipping cream (35%)
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 tablespoon brown sugar
- 2 tablespoons basil, dried
- salt as necessary, to taste
- pepper as necessary, to taste
Instructions
- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
- Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
- Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium high heat until shimmering or a drop of water flicked in it dances.
- Add pork chops and cook until well browned and cooked, between 6 and 8 minutes per side. Your pork chops should be 145 degrees.
- Remove pork chops from your skillet and place on a plate and cover or tent loosely with tinfoil.
- Add some more oil if necessary to your skillet.
- Add onion and cook until tender, about 5 minutes.
- Add garlic and cook for about 30 seconds.
- Add broth, cream, roasted red peppers, basil and sugar to your skillet.
- Simmer until sauce thickens, between 6 and 10 minutes.
- Add any accumulated juices on the plate back in to your skillet.
- Stir and season with salt and pepper to taste.
- Serve sauce over top of your pork chops and pasta or rice if desired. Enjoy!
Cathi L Partridge
Love this recipe. But after chops are cooked, I sauteed onions, garlic, and bell peppers. Then added broth. Cooked down a little and ran through a blender. Added mix back to pan and then added cream and basil. Makes nice sauce for pasta, rice, or riced cauliflower.
Karin and Ken
Wow! Sounds wonderful. I’m going to try that myself. I can’t thank you enough for taking the time to share with me. I love this recipe too and am excited for some change! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin