Boneless Pork Chops with Creamy Chive Pan Sauce (30 Minutes)

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Here’s a weeknight dinner you’ll want to add to the regular rotation. Boneless pork chops are seared until golden, then finished in a silky pan sauce made with chicken broth, cream cheese and fresh chives. It’s one pan, five main ingredients and about 30 minutes, so it’s easy on busy nights and easy on the budget.

Tips for juicy pork chops

• Let the chops sit out for about 15 minutes before cooking so they cook evenly.
• Don’t move them while they sear. That’s how you get a golden crust.
• Cook to 145°F and let them rest a few minutes. They stay tender and juicy.
• Scrape up the browned bits when you add the broth. They’re full of flavor.

Variations

• Different herbs: try dill, parsley or tarragon in place of chives.
• Tangy: add a splash of white wine or apple cider vinegar to the sauce.
• Richer: stir in a spoonful of Dijon mustard or a pinch of paprika.
• Lighter: use light cream cheese or add a little more broth.

Storing and reheating

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or in a low oven so the sauce stays creamy.

Mandie

Boneless Pork Chops with Creamy Chive Pan Sauce

Seared boneless pork chops in a creamy pan sauce with cream cheese, broth and fresh chives.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 8 (4 oz) boneless pork chops thin-cut
• salt and black pepper to taste
• 1/2 cup chicken broth
• 6 oz cream cheese cut into small pieces
• 3 tbsp fresh chives finely chopped, plus more for garnish

Method

 

1. Heat the olive oil in a large heavy skillet over medium-high heat.
2. Season the pork chops with salt and pepper and add them to the hot pan. Sear about 3 minutes per side, until browned and 145°F inside. Move to a plate.
3. Reduce the heat to medium. Add the broth and cream cheese, scraping up the browned bits, and stir until the cheese melts, 4 to 5 minutes.
4. Pour in any juices from the plate, return the chops to the pan and cook 1 to 2 minutes more.
5. Remove from the heat, stir in the chives, and serve the chops topped with the sauce.

Notes

Keeps 3 to 4 days in the fridge.

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FAQ

Can I use bone-in pork chops?

Yes. They’ll take a few minutes longer per side. Cook until they reach 145°F.

What sides go well with these?

Mashed potatoes, rice, egg noodles, roasted vegetables or a green salad.

Can I use chicken?

Yes. Use thin chicken cutlets and cook them to 165°F.

You might also like:

• Crock Pot Apple Glazed Pork Roast
• Instant Pot Thai Chicken Thighs
• Lemon Chicken Skillet