Description
Succulent Creamy Baked Pork Chops unite rich flavors and tender meat in one irresistible dish. Hearty comfort meets elegant dining, promising a memorable meal that satisfies deep cravings and delights hungry souls.
Ingredients
Scale
Protein:
- 4 pork chops
Cream and Liquid Base:
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) chicken broth
Seasonings and Thickeners:
- 2 tablespoons (30 grams) butter
- 2 tablespoons (16 grams) flour
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional for garnish)
Instructions
- Warm the oven to a moderate temperature, ensuring an even heat distribution for optimal cooking.
- Generously coat each pork chop with a blend of aromatic seasonings, massaging the spices into the meat for deep flavor penetration.
- Heat a skillet and melt butter, creating a golden searing surface that will lock in the meat’s natural juices and develop a rich caramelized exterior.
- Transfer the beautifully browned pork chops to a temporary plate, allowing them to rest while preparing the silky sauce.
- In the same skillet, sprinkle flour and whisk energetically to create a smooth roux, eliminating any potential lumps.
- Gradually stream in chicken broth and cream, continuously stirring to develop a luxurious, velvety sauce with consistent texture.
- Introduce Dijon mustard to the sauce, whisking until the mixture thickens and develops a complex, tangy undertone.
- Nestle the seared pork chops into a baking dish, carefully cascading the creamy sauce over each piece to ensure complete coverage.
- Slide the dish into the preheated oven, allowing the pork chops to gently cook and absorb the rich, creamy essence.
- After approximately 25-30 minutes, verify the pork chops are thoroughly cooked, tender, and infused with the sauce’s aromatic flavors.
- Optional: Sprinkle freshly chopped herbs across the top for a vibrant, fragrant finishing touch before serving.
Notes
- Ensure pork chops are at room temperature before cooking to promote even searing and prevent tough meat.
- Pat chops dry with paper towels to achieve a beautiful golden-brown crust when searing in the skillet.
- Use a meat thermometer to check internal temperature, aiming for 145°F (63°C) for perfectly juicy and safe-to-eat pork.
- For a gluten-free version, substitute all-purpose flour with cornstarch or almond flour when making the roux.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 471
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 110 mg