Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 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!