If you’re looking for an easy and delicious pork recipe, look no further than these Thick Cut Pork Chops in Parmesan Basil Cream Sauce. Thick, juicy pork chops topped with an absolutely irresistible parmesan basil cream sauce. Is your mouth watering yet?
This pork chop recipe is surprisingly simple to make, as it’s loaded with simple ingredients that pack a big flavor, like basil and parmesan.
I prefer using thick cut pork chops in this recipe, to get the best pork and also juicy and filling cuts of meat. The sauce itself will work well with other cuts of pork and even other types of meat, but for the perfect Thick Cut Pork chops in Parmesan Basil Cream Sauce, stick with thick-cut pork chops.
As I’ve mentioned before, one of my favorite things about the lifestyle is that I still get to enjoy rich, creamy dishes that would likely be banned on any other diet. This Pork Chops in Parmesan Basil Cream Sauce is no exception. The sauce is SO creamy, so flavorful and just so good! It pairs well with pork but I am looking forward to trying it on other cuts of meat soon.
This pork recipe will have your friends and family calling you a gourmet chef. This mouthwatering dish will have your friends and family talking for months about the decedent flavors and this satisfying meal.
Thick Cut Pork Chops in Parmesan Basil Cream Sauce will be on your menu every month. This simple meal will be a favorite “go to” for you when you want to impress even the pickiest of guests. Everyone loves the other white meat and this one will not disappoint.
How to Make Thick Cut Pork Chops in Parmesan Basil Cream Sauce:
Step One: In a large skillet over medium-high heat add 1 tablespoon of butter and 1 tablespoon of olive oil. Allow butter and oil to become hot.
Step Two: Salt and Pepper both sides of the pork chops to taste
Step Three: Add the pork chops to the heated skillet. Cooking both sides evenly to and internal temperature of at least 145 degrees. Remove from heat an set them aside.
Step Four: Add chopped onion to the skillet you just removed the chops from and cook for 2-3 minutes until they become tender
Step Five: Place 4 cloves of minced garlic in the skillet with the onions and cook for an additional 30 seconds
Step Six: To the onion and garlic mixture in the skillet add ½ cup of bone broth and 1 cup of heavy whipping cream.
Step Seven: Lowering the heat in the skillet to medium-low, whisk in the basil, garlic powder, and parmesan cheese continue to cook until sauce thickens, stirring occasionally so the sauce does not scorch.
Step Eight: Once the sauce thickens add in 2 tablespoons of chopped parsley and stir the contents
Step Nine: Place the pork chops back in the skillet with the sauce and spoon the sauce over pork chops, cooking them for additional 2-3 minutes to heat back up the pork chops.
What Is Best Served with The Thick Cut Pork Chops in Parmesan Basil Cream Sauce?
This meal is so yummy and versatile that you can serve it with very simply steamed veggies or your greens such as sautéed spinach, a green salad, or even Brussel sprouts. With a dish as rich as this pork chop recipe, I like to keep the side dishes light and loaded with veggies.
Can I Use This Parmesan Basil Cream Sauce with Other Meats?
As I mentioned above, this creamy parmesan sauce is versatile enough to serve over chicken, turkey, or even beef. A nice beef Tenderloin would pair amazingly with this parmesan basil sauce if you’re looking to get a little fancy.
Can These Pork Chops Be Frozen?
You can freeze the Thick Cut Pork Chops in Parmesan Basil Cream Sauce in individual serving size containers pared with your choice of side for up to one month in an airtight container. Best to allow them to completely thaw in the refrigerator before reheating on the stove.
Now, remember to save this recipe on Pinterest for later 🙂
Thick Cut Pork Chops in Parmesan Basil Cream Sauce
- 4 Thick cut boneless pork chops
- 1 tbsp. Butter unsalted
- 1 tbsp. Olive oil
- 1 c. Chopped onion
- 4 Cloves minced garlic
- ½ c. Bone broth
- 1 c. Heavy whipping cream
- 1 tsp. Basil
- 1 tsp. Garlic powder
- ¾ c. Parmesan cheese
- 2 tbsp. Chopped parsley
- Salt and pepper to taste
- Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add salt and pepper to taste to both sides of the pork chops.
- Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.
- Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.
- Add in 4 cloves of minced garlic and cook for an additional 30 seconds.
- Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.
- Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.
- Mix in 2 tablespoons of chopped parsley, and stir to combine.
- Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.