Creamy Roasted Red Pepper Pork Chops
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.
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!