Description

Garlic Marry Me Pork Chops are succulent, boneless pork chops cooked to perfection and smothered in a rich, creamy garlic sauce infused with sun-dried tomatoes, white wine, and Parmesan. This easy stovetop recipe delivers restaurant-quality flavors in just 20 minutes, making it a perfect weeknight dinner that’s both comforting and indulgent.

Ingredients

Pork Chops and Seasoning

4 pork chops (boneless, 1-inch thick)
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp salt
3/4 tsp black pepper
4 tbsp all-purpose flour

Cooking Fats

1.5 tbsp unsalted butter (preferably Kerrygold)
1.5 tbsp olive oil

Sauce Ingredients

4 garlic cloves, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 cup dry white wine (such as Pinot Grigio)
1/2 cup low sodium chicken stock
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan cheese
Fresh basil, roughly chopped, for garnish

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Instructions

Prepare Pork Chops: Pat the pork chops dry with paper towels. In a small bowl, combine garlic powder, onion powder, salt, and black pepper. Season both sides of each pork chop evenly with this spice mix, then dredge them lightly in flour, shaking off any excess.
Sear Pork Chops: Heat olive oil and butter in a large skillet over medium-high heat until melted and hot. Add the pork chops and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove chops from skillet and set aside on a plate, covering loosely to keep warm.
Sauté Garlic and Spices: In the same skillet, reduce heat to medium. Add minced garlic, Italian seasoning, and red pepper flakes. Sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add Chicken Stock and Cream: Stir in the chicken stock and heavy cream, bringing the mixture to a gentle simmer. Let the sauce cook for 4-5 minutes until it thickens slightly.
Incorporate Sun-dried Tomatoes and Parmesan: Add the chopped sun-dried tomatoes and freshly grated Parmesan cheese to the sauce. Stir well until the cheese melts and the sauce becomes creamy and rich.
Finish and Serve: Return the pork chops to the skillet, spooning the creamy sauce over them. Simmer together for another 2 minutes to reheat the chops and meld the flavors. Garnish with roughly chopped fresh basil before serving hot.

Notes

For best flavor, use freshly grated Parmesan cheese.
Sun-dried tomatoes add a sweet and tangy depth; you can use oil-packed or dry-packed but rehydrate if dry-packed.
If you prefer less heat, reduce or omit red pepper flakes.
The white wine can be substituted with additional chicken stock if desired.
Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.