Pork Chops with Boursin Gravy are seared until golden, then simmered in a creamy garlic and herb sauce that’s rich without being heavy. A quick buttermilk soak keeps the chops tender, while Boursin melts into the pan for an easy, flavorful gravy. Serve it over rice or noodles for a 30-minute dinner that feels special but is quick weeknight meal.
Southern Smothered Pork Chops with a Creamy Twist
This is the kind of pork chop recipe that fixes all the usual issues, no dry meat, no bland sauce, and no need for canned shortcuts. The chops get a quick soak in buttermilk for tenderness, then a good sear to lock in flavor.
From there, everything happens in one pan. Shallots, broth, and a round of Boursin come together into a smooth, savory gravy with just enough garlic and herbs to make it interesting. It’s simple, reliable, and exactly what you want when you need a solid dinner that doesn’t take all evening.
This skillet pork chop recipe gets a fresh take thanks to the addition of Boursin cheese in the gravy. The garlic and herbs of the Boursin infuse this delicious gravy with even more flavor than a traditional mushroom gravy recipe and are definitely the not-so-secret ingredient to making this dish stand out.
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
If this is your first time making pork chops, don’t worry; it’s a very forgiving recipe. Whether it’s your first time or your millionth, my top tip is to use a meat thermometer to make sure they come out perfectly juicy and not dry. Pork is fully cooked at 145°F, and I recommend removing it from the heat once it hits 140°F as the meat will continue cooking for a few minutes.
This is the perfect main dish to serve on top of creamy mashed potatoes, rice, or egg noodles to soak up all the gravy. And trust me you don’t want to miss any of the gravy! This gravy recipe is super flavorful but only slightly thick, so I recommend using less chicken stock or broth if you prefer a really thick gravy.
Featured reader review
“Thick cut chops, marinated at least 4 hours [I put in marinade the night before and added sliced shrooms to the shallot when cooking] Put rice on to cook while you dice shallot and slice shrooms and dinner is ready when the rice is. I did use less broth so it wouldn’t take as long to reduce. Less than 30 minutes for everything. The gravy is ART! SO damn good. Serve with something green [I did green bean, pickles beet, iceburg lettuce and thin sliced red onion in Salat’ vinaigrette. Think German restaurant salad.]
A hearty winter meal but also impressive enough for guests. They will think you’re some kinda Chef/Kitchen-Witch!.”
Sylvia
These pork chops go great with something a little fresher and lighter, like a Southern green bean and potato salad or a vibrant broccoli salad.
Just 5 Ingredients plus Buttermilk to Marinade
Pork Chops – I recommend thick-cut boneless pork chops as they tend to hold more of their juices throughout the cooking process.
Boursin – You can find this in the cheese section of your grocery store, sometimes it’s with the specialty cheeses. It’s a creamy, spreadable cheese that I would describe as a cross between cream cheese and goat cheese.
Shallots – These smaller, milder onions add a ton of flavor to gravies and dressings. You can easily use a white onion or yellow onion instead if you prefer.
How To Make a Pork Chop Dinner
Step One: Marinate Pork Chops
Place pork chops in a Ziplock bag and add buttermilk. Let marinate for at least 4 hours or overnight. When ready to cook, rinse, pat dry, and season both sides of the chops with salt and pepper.
Step Two: Get a Good Sear
Step Three: Make Gravy
Step Four: Simmer Away
Add the pork chops back to the pan and simmer until they reach an internal temperature of 145º. For thicker pork chops, this will take about 5 minutes, but use your thermometer to check at 3 minutes so they don’t overcook.
If pork chops have let you down in the past, this is the recipe that could change your mind. A quick sear, a simple pan sauce, and one smart shortcut, Boursin. It gives you tender chops and a creamy gravy that tastes like one you would find in a restaurant. Serve it over something that can soak up every bit of that sauce, and don’t expect leftovers.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Easy Skillet Pork Chops with Garlic Herb Boursin Sauce
Ingredients
- 4 boneless pork chops
- 1 cup buttermilk for marinade
- 2 teaspoons olive oil
- 1 shallot finely chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups chicken broth
- 5.2 ounces Boursin cheese garlic & herb
Equipment
Instructions
- Add pork chops to a ziplock bag and pour buttermilk over them. Refrigerate for 4 hours or overnight. Rinse and pat dry. Salt and pepper both sides of the pork chops.
- Heat a large skillet over medium heat and add olive oil. When hot, add pork chops and brown on both sides for about 2-3 minutes per side. Remove to a plate.
- Add butter and shallots to the pan and cook until softened. Whisk in flour and cook for 1 minute. Gradually add chicken broth whisking until it starts to thicken, 2-3 minutes. Add Boursin cheese and whisk until melted.
- Add pork chops back to the pan and simmer until the pork chops reach an internal temperature of 140º. For thick pork chops, this will take about 5 minutes, but check at 3 minutes as you don’t want to overcook them.
- If you want a thicker sauce, reduce the broth by half.
Barbara’s Tips + Notes
- If you have time, try to marinate the pork chops in buttermilk, it will make them more tender.
- Remove the pork chops when they reach 140º, they will continue to cook while they rest.
- You can use either bone-less or bone-in but boneless are easier to eat when serving over rice with gravy.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Kay Little says
These pork chops looks delicious. And the gravy…oh my!
Barbara Curry says
The gravy makes the dish!
Amy says
Good, cozy dinner. Took off one star because I felt like there was too much chicken broth used, and it took so long to boil down and get thicker that the chops weren’t terribly warm going back in. Flavors were good. Served over rice with a salad for an easy, fall dinner.
Barbara Curry says
Thanks for you feedback.
Sylvia L Ligon says
Thick cut chops, marinated at least 4 hours [I put in marinade the night before and added sliced shrooms to the shallot when cooking] Put rice on to cook while you dice shallot and slice shrooms and dinner is ready when the rice is. I did use less broth so it wouldn’t take as long to reduce. Less than 30 minutes for everything. The gravy is ART! SO damn good. Serve with something green [I did green bean, pickles beet, iceburg lettuce and thin sliced red onion in Salat’ vinaigrette. Think German restaurant salad.]
A hearty winter meal but also impressive enough for guests. They will think you’re some kinda Chef/Kitchen-Witch!
Barbara Curry says
I’m glad you liked it, I’m sure the shallots made it even better.