One Pan Smothered + Creamy Pork Chops Recipe
This creamy pork chops recipe is smothered in a delicious Boursin cream sauce and made in one pot! This recipe is super quick and easy to make – in just about 20 minutes!
Creamy Pork Chops
I love a delicious meal that comes together quickly, but is also super satisfying for my family. And this one hits all of the right notes.
A super quick and easy, one-pot meal that I can have on the table in under 30 minutes?! Yes, please! Plus, it’s incredibly flavorful, creamy, and ultra comforting. A total win, in my opinion.
Oh, and it also only requires 5 simple ingredients! Say, what?
Substitutions
- You can replace the olive oil with avocado oil.
- We love the Boursin garlic and herb, but you can use another flavor such as shallot and chive or caramelized onion.
- Chicken broth – we love homemade bone broth, but use store bought if you don’t have any prepared. You can also use vegetable broth if you choose.
Instructions
Are you ready for how easy this recipe is? Let’s get to cooking…
Steps to making creamy pork chops
- Heat the olive oil in a large skillet over medium heat. Add in the pork chops and cook both sides until golden brown, about 3 to 5 minutes per side. Transfer your pork chops to a plate and set aside.
- Stir the Boursin cheese and chicken stock into the pan. Cook until the Boursin cheese has melted.
- Add the pork chops back into the pan and coat them with the sauce. Cook until the sauce thickens and the pork chop reaches an internal temperature of 145°F.
- Serve & enjoy!
Be sure to check out the full recipe and ingredient list in the recipe card below.
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How to store + reheat leftovers
Creamy Pork Chops should be stored in an airtight container for up to 4 days in the refrigerator. I do not recommend freezing, as the cheese will separate and leave a distasteful texture.
To Reheat: reheat on the stovetop, place it in a skillet with two tablespoons of chicken broth and stir sauce, and flip the pork chops after a minute or two. Keep this process until thoroughly heated, or the meat reaches 145°F internally.
FAQs about creamy pork chops
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Thank you! ~ Mary
Creamy Pork Chops (one pot + 20 minutes)
Equipment
Ingredients
- 4 pork chops boneless
- salt & pepper to taste
- 1 tablespoon olive oil
- ¼ cup chicken broth
- 5.2 ounce Boursin Cheese garlic & herb
Instructions
- Pat the pork chops dry with a paper towel, and season both sides with salt and pepper to preference. Go as liberal or mild as you desire for your seasoning.
- Heat the olive oil in a large skillet over medium heat. Add in the pork chops and cook both sides until golden brown, about 3 to 5 minutes per side. Transfer your pork chops to a plate and set aside.
- Stir the Boursin cheese and chicken stock into the pan. Cook until the Boursin cheese has melted.
- Add the pork chops back into the pan and coat them with the sauce. Cook until the sauce thickens and the pork chop reaches an internal temperature of 145°F.
Notes
- How do I keep my pork chops from being too dry?
- The key to preventing pork chops from drying out is to avoid overcooking them, so you will want to keep a close eye on the internal temperature.
- How can I keep the pork from sticking to the pan?
- To keep your pork chops from sticking to the pan, make sure the pan is hot before putting them in the skillet. You don’t want to put them in simultaneously or before adding the heat; you want to give it a moment before adding them.
- What do I do if my sauce is too thick?
- If your sauce is too thick, you can add a little extra chicken broth to help thin it out.
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