Easy Skillet Pork Chops with Garlic Herb Boursin Sauce

Easy Skillet Pork Chops with Garlic Herb Boursin Sauce

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.

Course: Main Course

Cuisine: American

Servings:

Prep Time: 0

Cook Time: 25

Total Time: 25

Equipment

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10 inch skillet

Ingredients

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 Notes + Tips

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