Peppercorn Crusted Pork Chops with Creamy Parmesan Sauce
I very much believe you can put a parmesan cream sauce on just about anything and it will be amazing! These Peppercorn Crusted Pork Chops with Creamy Parmesan Sauce are no exception. The pork chops are tender and crusted with our peppercorn heavy Chop House Blend and nestled into a creamy peppercorn sauce. This is a super simple one-pan recipe that works with ant protein.
Ingredients
1 1/2 – 2 pounds Thick cut pork chops, boneless
3 tbsp Chop House Blend
4 tbsp Unsalted butter
3-4 cloves Fresh garlic , minced
1/4 cup Chicken stock
1 cup Heavy whipping cream
2 tsps Cornstarch , + 1 tbsp water
1/4 cup Parmesan cheese, shredded
Fresh parsley, for garnish, optional
Instruction
-
Pat pork chops dry and heavily season each side with the Chop House Blend, set aside.
-
Heat a large skillet over medium-high heat. Melt butter then add in the seasoned pork chops in a single layer. Keeping the heat high, cook for 3-4 minutes per side or until a nice crust forms. Flip and cook for another 3-4 minutes. Transfer to a plate.
-
Add in the remaining butter and allow to melt. Add in the fresh garlic and remaining Chop House blend, sauté for 1-2 minutes or until fragrant. Add in the chicken stock and scrape any bits off of the bottom of the pan. Reduce heat to medium.
-
Pour in the heavy cream and stir to combine. Combine the cornstarch and water, mix into the sauce. Stir in the parmesan, allow to simmer for 3-4 minutes until the sauce begins to thicken. Add the pork chops back in. Let everything simmer together for a few more minutes or until the pork chop temp at an internal temperature of 145 degrees F.
-
Serve pork chops as is or over noodles or mashed potatoes and spoon over the cream sauce. Garnish with parsley and enjoy!
Full Recipe Here: https://theheartylife.org/peppercorn-crusted-pork-chops-with-creamy-parmesan-sauce/