Pan Roasted Pork Chops with Rosemary Cream Sauce

Pan Roasted Pork Chops with Rosemary Cream Sauce


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These tender pork chops are drowned in the creamiest of sauces to be cooked to their juiciest, most tender potential.

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Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 6 boneless pork chops
  • 1 small onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of butter
  • ¼ cup of chicken stock
  • ½ cup of heavy cream
  • 2 tablespoons of fresh rosemary, chopped
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of olive oil
  • salt and pepper

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Heat olive oil in a large skillet over medium-high heat. Grill pork chops (about 5 minutes) on each side until well browned as you sprinkle salt over them. Set aside.
In the same skillet, add butter, garlic and Dijon mustard and sauté for 5 minutes. Add chicken stock, heavy cream, salt and pepper and bring to a boil.
Bring the contents back down to a simmer as you place pork chops in the pan. Sprinkle with rosemary and cook covered for 15 minutes.
Serve with a side of rice or over pasta!

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