Marry Me pork chops are the kind of dinner that earns its name! Tender pork chops are simmered in a rich, creamy Parmesan sauce with garlic, Italian herbs, and sweet, tangy sun-dried tomatoes. One bite and you’ll get why they’re worth proposing over.
Why You’ll Be Saying “I Do”
- Creamy Parmesan Sauce: Garlic, Italian herbs, Parmesan, and sun-dried tomatoes create a rich, flavorful sauce that coats every bite.
- Easy One-Pan Dinner: Everything comes together in one skillet, making this a simple dinner with minimal cleanup.
- Perfect for Pairing: Serve with mashed potatoes, roasted vegetables, green beans, and/or crusty bread to soak up every bit of the creamy sauce.
Ingredients for Marry Me Pork Chops
- Sun-Dried Tomatoes: Jarred are my go-to for this recipe, but dry-packed tomatoes work well, too.
- Use Freshly Grated Parmesan Cheese: I prefer the finely grated Parmesan sold in tubs for this recipe. If you’re using shredded Parmesan, grate it yourself for the smoothest melt. Pre-shredded varieties don’t always melt as well.
How to Make Marry Me Pork Chops
If you love a creamy, flavorful dinner, these pork chops are a must try. The Parmesan sauce is perfect served with a variety of different sides. And if you love this recipe, don’t miss my Marry Me chicken and Marry Me meatballs for other twists on the same irresistible flavors.
- Season: Season the pork chops on both sides with salt and pepper.
- Sear: Heat a large skillet over medium-high heat and add olive oil. Add the pork chops and cook for about 3 minutes on each side. Transfer to a plate and set them aside.
- Cook the Garlic: Reduce the heat to medium, then add the butter to the same skillet. Once melted, add the garlic and cook for 30 seconds until fragrant.
- Add Flour: Whisk in the flour and cook for 1 minute.
- Make the Sauce: Slowly whisk in the chicken broth, cream, and parmesan. Next, add the sun-dried tomatoes and Italian seasoning, then cook and stir for a few minutes, until the sauce begins to thicken.
- Simmer: Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, until the pork chops reach an internal temperature of 145ºF, and the sauce thickens enough to coat the back of a spoon. Garnish Marry Me Pork Chops with fresh basil and serve immediately.
Alyssa’s Pro Tip
Using Boneless Pork Chops: Sear the Marry Me pork chops for 1½–2 minutes per side, until golden brown, then set them aside. When you return them to the sauce, simmer for about 5 minutes before checking the internal temperature. They’re ready when they reach 145°F.
Must Have Tools For This Recipe
- Large Skillet: Use a 12- or 14-inch skillet so the pork chops have room to sear. If needed, sear in batches. They can overlap in the sauce as long as each chop reaches 145°F.
- Meat Thermometer: Helps you know when your pork is done so you don’t overcook it.
Marry Me Pork Chops
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Equipment
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1 large 12 or 14-inch skillet
Ingredients
- 4 bone-in pork chops abour 2 pounds
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic about 2 cloves
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy whipping cream
- ⅓ cup grated parmesan
- ½ cup drained sun-dried tomatoes
- 1 teaspoon Italian seasoning
- fresh basil for garnish
Instructions
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Season 4 bone-in pork chops on both sides with ½ teaspoon salt and ¼ teaspoon ground black pepper.
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Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork chops and cook for about 3 minutes on each side. Transfer to a plate and set them aside.
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Reduce the heat to medium, then add 3 tablespoons unsalted butter to the same skillet. Once melted, add 2 teaspoons minced garlic and cook for 30 seconds until fragrant.
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Whisk in 3 tablespoons all-purpose flour and cook for 1 minute.
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Slowly whisk in 1 cup chicken broth, ¾ cup heavy whipping cream, and ⅓ cup grated parmesan.
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Add ½ cup drained sun-dried tomatoes and 1 teaspoon Italian seasoning, then cook and stir for a few minutes, until the sauce begins to thicken.
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Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit and the sauce thickens enough to coat the back of a spoon.
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Garnish with fresh basil and serve immediately.
Notes
- In the Refrigerator: Store leftover pork chops in an airtight container in the fridge for up to 7 days.
- In the Freezer: This recipe is best if it isn’t frozen. Best results are served just after being prepared, or refrigerated and reheated within the first couple of days.
- To Reheat: Heat in the microwave in 30-second increments, or on the stovetop in a skillet over medium heat. Stir frequently for 10-15 minutes or so, until the sauce and the pork chops are heated through.
Nutrition
