Garlic Sun-Dried Tomato Pork Chops Recipe
Savor the Flavor with a Twist
Imagine biting into a perfectly seared pork chop that’s layered with a creamy, garlicky sauce bursting with sun-dried tomatoes. 🥰 Heavenly, right? This Garlic Sun-Dried Tomato Pork Chops Recipe brings a delightful twist to your dinner table, combining rich flavors with the ease of a one-pan meal. Not only is it mouthwateringly good, but it also comes together in just about 30 minutes!
Why Make This Recipe
If you’re looking for reasons to whip up these chops, check this out:
- Easy Cleanup: Who wants to spend hours scrubbing pots and pans? With just one skillet involved, cooking (and cleanup) is a breeze.
- Impress Your Friends: Serve this dish, and suddenly you’re the dinner party hero. They’ll think you’ve been taking fancy cooking classes!
- Comfort Food at Its Best: Creamy, rich, and full of flavor — it’s like a warm hug on your plate. I mean, who doesn’t love that?
Ingredients
You don’t need fancy stuff — just these basics!
- 4 pork chops (boneless, 1-inch thick)
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp salt
- 3/4 tsp black pepper
- 4 tbsp all-purpose flour
- 1.5 tbsp butter (unsalted, Kerrygold preferred)
- 1.5 tbsp olive oil
- 4 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine (Pinot Grigio suggested)
- 1/2 cup low sodium chicken stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup Parmesan cheese (freshly grated)
- Fresh basil (roughly chopped)
Directions
- Prepare Your Seasoning: In a small bowl, toss together garlic powder, onion powder, salt, and black pepper.
- Mise en Place: Mince the garlic, chop the sun-dried tomatoes, and grate your Parmesan. Prep makes cooking smoother!
- Season the Chops: Pat the pork chops dry and coat both sides generously with the prepared seasoning.
- Dredge in Flour: Pour flour into a shallow dish. Dredge each pork chop, coating evenly, then shake off any excess. Reserve extra flour on a plate.
- Sear the Chops: Heat a large skillet over medium-high heat. Add butter and olive oil. Once it’s sizzling, add the pork chops and cook undisturbed for 3-4 minutes until golden. Flip and do the same on the other side. They’ll be browned, but not fully cooked; transfer to a clean plate.
- Create the Sauce: Reduce heat to medium. In the same skillet, add minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant. Sprinkle reserved flour, stirring for 1 minute to create a roux.
- Deglaze the Pan: Pour in white wine and chicken stock, scraping up those tasty brown bits at the bottom. Simmer for 2-3 minutes.
- Make it Creamy: Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese until smooth and luscious.
- Finish Cooking: Return the pork chops to the skillet, nestling them into that dreamy sauce. Simmer gently for 5-6 minutes.
- Check for Doneness: Make sure pork chops are fully cooked by checking the thickest part — they should be white or pale pink. Serve hot, spooning sauce over the chops, and garnish with fresh basil!
How to Make Garlic Sun-Dried Tomato Pork Chops Recipe (Overview)
So here’s the deal: sear those pork chops to get a great crust, then whip up a creamy sauce right in the same skillet. Pro tip: Toast the garlic for just a bit to bring out its flavor; it makes all the difference! You’re basically creating a restaurant-quality dish at home, and no one will be the wiser. 😉
How to Serve Garlic Sun-Dried Tomato Pork Chops Recipe
Plate your chops elegantly, spooning that creamy sauce generously on top. Pair this with a side of buttery mashed potatoes or some fresh, crunchy green beans for a pop of color on your plate. The aroma? Irresistible! You’ll definitely want to savor every bite.
How to Store Garlic Sun-Dried Tomato Pork Chops Recipe
Got leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. Warm them up gently in the microwave or on the stove to keep that sauce nice and creamy. You can also freeze them for up to 3 months; just be sure to thaw them overnight before reheating.
Tips to Make Garlic Sun-Dried Tomato Pork Chops Recipe
- Timing is Key: Keep an eye on the pork while it simmers in the sauce; overcooking can lead to dry chops.
- Cheese Swap: Want a twist? Use mozzarella or feta instead of Parmesan for a different flavor profile.
- Spice it up: If you like things hot, don’t skimp on the red pepper flakes — it adds that perfect kick!
Variation
Feeling adventurous? Try adding a splash of balsamic vinegar for a tangy twist, or swap the sun-dried tomatoes for sautéed mushrooms for a hearty flavor change. You can even go vegan by using tofu in place of pork chops — just adjust the cooking time!
FAQs
Can I make this recipe ahead of time?
Absolutely! You can prepare everything up to the cooking stage and store it in the fridge. Just cook before serving for best results.
What can I substitute for the white wine?
If you want to skip the wine, use more chicken stock or a splash of apple cider vinegar mixed with water.
Can I freeze the leftovers?
Yes, they freeze well for about 3 months. Just ensure they’re in an airtight container, and they’ll be ready to delight your taste buds later!
📌 Pin this recipe for your next cozy dinner night!
Garlic Sun-Dried Tomato Pork Chops
Ingredients
Method
- In a small bowl, toss together garlic powder, onion powder, salt, and black pepper.
- Mince the garlic, chop the sun-dried tomatoes, and grate your Parmesan.
- Pat the pork chops dry and coat both sides generously with the prepared seasoning.
- Pour flour into a shallow dish. Dredge each pork chop, coating evenly, then shake off any excess. Reserve extra flour on a plate.
- Heat a large skillet over medium-high heat. Add butter and olive oil. Once it’s sizzling, add the pork chops and cook undisturbed for 3-4 minutes until golden. Flip and cook on the other side until browned, then transfer to a clean plate.
- Reduce heat to medium. In the same skillet, add minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant. Sprinkle reserved flour, stirring for 1 minute to create a roux.
- Pour in white wine and chicken stock, scraping up those tasty brown bits at the bottom. Simmer for 2-3 minutes.
- Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese until smooth and luscious.
- Return the pork chops to the skillet, nestling them into the sauce. Simmer gently for 5-6 minutes.
- Check for doneness by checking the thickest part — they should be white or pale pink. Serve hot, spooning sauce over the chops, and garnish with fresh basil!
