Name: Pork Chops with Roasted Red Pepper Cream
Total time: 30 min
Ingredients: 4 bone-in rib or center-cut pork chops , about 1 inch thick; Salt and pepper; 1 tablespoon vegetable oil; 1/2 onion , sliced thin; 6 garlic cloves , minced; 3/4 cup low-sodium chicken broth; 3/4 cup heavy cream; 1 (12-ounce) jar roasted red peppers , drained and chopped &#0; 2 teaspoons light brown sugar; 1/4 cup chopped fresh basil

Why This Recipe Works

Bread crumb-coated pork chop recipes make for a popular weeknight dish, but sometimes we like our chops simply seared to perfection. For a simple pork chop recipe, we used bone-in chops for the best flavor and juiciest texture. Choosing rib or center-cut chops that are at least 1 inch thick was the best compromise between quick cooking and adequate browning. We prepared the sauce in the same pan used for the chops—the sauce picked up browned bits left behind by the meat. They may not look like much, but the bits, called fond, add valuable flavor. We used jarred roasted red peppers as a smart way to save time without sacrificing flavor.

Before You Begin

Our favorite brand of jarred roasted red peppers is Divina.

Instructions

Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.

Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.