Pork Chops with Cream Sauce

Pork Chops with Cream Sauce © kvalifood.com

Pan-fried pork chops with cream sauce is a quick, filling weekday dinner. The chops are browned well and cooked through, then the pan drippings are deglazed with stock and cream for a simple sauce. Boiled potatoes and salad are the natural sides.

Ingredients

Yields 4 servings

  • 4 thick pork chops
  • salt
  • pepper, freshly ground
  • 15 g butter (or margarine)

Sauce

  • 1/3 dl stock
  • 1/2–1 dl heavy cream

To serve

  • boiled potatoes
  • salad

Directions

Frying

Pound the chops lightly with the heel of your hand. Season both sides with salt and pepper. Melt the butter in a pan and add the chops. Lower the heat slightly. Fry 3–4 minutes per side, turning up the heat a little as you flip them. Transfer to a warm plate.

Sauce

Deglaze the pan with the stock and cream. Reduce for 2–3 minutes, stirring, until the sauce is lightly thickened.

To serve

Serve the chops with the pan sauce, boiled potatoes, and salad.

Notes

  • Pork chops are done at 145°F (63°C) — overcooked chops turn dry and tough
  • The chops can be cooked without any fat in a very hot pan
  • A splash of white wine or a spoonful of Dijon mustard in the cream sauce adds extra depth
  • Serve with seasonal vegetables, potato salad, fried mushrooms, or baked potatoes
  • Use thick chops (about 1 inch / 2–3 cm) for the best result and juicier meat