Ingredients
Equipment
Method
- Pat the pork chops dry with paper towels. In a small bowl, combine the salt, black pepper, and garlic powder. Sprinkle this seasoning mixture evenly over both sides of the pork chops.1.5 lbs boneless pork chops, about 1-inch thick, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Next, place the all-purpose flour on a shallow plate or in a wide bowl. Lightly dredge each seasoned pork chop in the flour, shaking off any excess. This step helps to create a beautiful sear and thicken the sauce later.1/4 cup all-purpose flour, 1.5 lbs boneless pork chops, about 1-inch thick
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the floured pork chops in the skillet. Sear for about 3-4 minutes per side, until golden brown and a nice crust has formed. Remove the pork chops from the skillet and set them aside on a plate. They will not be fully cooked through at this stage.2 tablespoons olive oil, 1.5 lbs boneless pork chops, about 1-inch thick
- Reduce the skillet heat to medium. Add the thinly sliced yellow onion to the skillet and stir, scraping up any browned bits from the bottom of the pan. Cook for about 5-7 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, thinly sliced, 2 cloves garlic, minced
- Pour in the chicken broth, scraping the bottom of the skillet again to loosen any remaining flavorful bits. Bring the broth to a gentle simmer. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Whisk everything together until well combined and the sauce begins to thicken slightly.1 cup chicken broth, 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Carefully return the seared pork chops back into the skillet, nesting them into the creamy sauce. Ensure they are mostly submerged. Bring the sauce back to a very gentle simmer.1.5 lbs boneless pork chops, about 1-inch thick
- Cover the skillet tightly with a lid and reduce the heat to low. Let the pork chops simmer gently for 15-20 minutes, or until they are cooked through and tender. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the skillet from the heat. Let the pork chops rest in the sauce for about 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender meat. Garnish with fresh chopped parsley, if desired, and serve the Favorite Family Dish smothering the pork chops with the rich, creamy sauce.For garnish fresh parsley, chopped
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm over low heat on the stovetop or microwave on 50% power. Can be frozen for up to 2-3 months.
