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This simple Boursin pork chops recipe has an incredibly tasty creamy herb sauce! It’s melt-in-your-mouth tender and ready in just 30 minutes.
Need more inspiration with Boursin cheese? Try my Boursin Mashed Potatoes, Boursin Chicken Pasta, or Boursin Salmon next.
Why you’ll love it
The popularity of my Boursin Chicken led to this masterpiece. Ok, I’m exaggerating a little by calling it that, but these juicy pork chops are just so tasty when smothered in a creamy, lightly cheesy and herby sauce. Boursin is an amazing shortcut in cooking. If you haven’t tried it yet, it’s about time.
Learning how to cook pork chops is a skill everyone should have, and the good news is that they’re very easy to make! No dry, overcooked meat here. These simple creamy pork chops with Boursin are quick comfort food in just half an hour for busy evenings. Little ones like it too.
What you’ll need
- Pork chops – I prefer boneless, but bone-in is fine too. See tips below.
- Garlic powder – a staple in my pantry to season the chops directly along with salt & pepper
- Olive oil and butter – for pan frying
- Onion – I like using sweet (Vidalia) onions for extra flavor
- Chicken broth – for the base of the sauce and anther savory dimension
- Boursin cheese – we’re using the Garlic & Fine Herbs variety. Boursin is a soft, easily meltable mild French cream cheese with parsley and chives that’s creamy, delicately salty and tangy, and spreadable, making it great for sauces.
- Parsley – a pop of freshness to finish off the dish
Helpful tips
- You can use boneless pork chops like I did or bone-in. I suggest using pork chops that are 0.75-1″ thick. Anything much thinner or thicker will likely end up under or overcooked with this recipe since they’re finished in the sauce.
- Pork chops can easily dry out and become tough, so I recommend getting a digital instant read meat thermometer so you can check the temperature and not overcook them. Pork is safe to eat at 145F, and it’s important to remember that the temperature continues to climb for a few minutes after you finish cooking it. Nowadays, it’s perfectly safe if pork is a bit pink in the middle.
- Bone-in pork chops tend to be larger, so you may want to do the searing step in batches. Crowding the pan means meat won’t brown as well.
How to make Boursin pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork with garlic powder and salt & pepper. In a skillet, sear the pork chops until golden on both sides. Transfer to a plate. Sauté the onions until lightly browned.
Pour in the chicken broth, and add the Boursin. Stir continuously until the cheese melts and you’ve got a smooth sauce. Simmer for a few minutes, add in the parsley, and return the chops. Cook them to 145F, give the sauce a taste, and season with extra salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A Le Creuset skillet is a versatile tool I use for several of my stovetop recipes.
- An instant read thermometer helps you to not overcook the pork and get it to that perfect 145F.
- My favorite cooking spoon is made of melamine, so it doesn’t scratch cookware.
- Use kitchen tongs to easily place the pork chops in the pan and flip them.
Substitutions and variations
- Try some of Boursin’s other flavors instead of the Garlic & Fine Herbs variety. I’m thinking the Caramelized Onion & Herbs would be delicious.
- You could sear some chopped mushrooms at the same time as the onions. Just be sure to cook all the water out of them before continuing on with the sauce.
- Use a pork tenderloin sliced into medallions instead of pork chops if you like. You may need to cook them for slightly less time, however.
What to serve with Boursin pork chops
- The sauce is great over Mashed Potatoes, a Simple Baked Potato, or rice.
- For some veggie sides, try my Easy Roasted Asparagus or Easy Roasted Cauliflower. Or make my Easy Roasted Potatoes and Carrots for two side dishes in one.
- My Olive Garden Salad Dressing is always a winner if you’re wanting to do a salad pairing.
Leftovers and storage
- Store leftover pork chops for 3-4 days in an airtight container in the fridge.
- Reheat slowly over a low heat in a saucepan so that the meat doesn’t dry out.
- I don’t recommend freezing leftovers of this recipe. The texture will change since dairy doesn’t hold up well in the freezer.
I hope you enjoy this easy pork chops recipe with an irresistible cream sauce! Do you love Boursin as much as I do? Leave a review and star rating in the comments below. You can also find me on Instagram.
Boursin Pork Chops
Ingredients
- 4 pork chops see note
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
- 1-2 tablespoons chopped parsley
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat them dry and season them with the garlic powder and some salt & pepper.
- Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin to the skillet. Stir until you've got a smooth sauce. Let it bubble for 4-5 minutes, then stir in the chopped parsley.
- Add the pork chops (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork chops are cooked through (145F minimum). Add in another splash of chicken broth if the sauce gets too thick.
- Season with salt & pepper if needed and serve immediately.
Notes
- I used boneless pork chops. You can use bone-in, but you may need to cook them in batches as they’re typically larger.
- Pork is safe to eat at 145F (pink pork is ok!). It can go from undercooked to overcooked in a hurry, so I recommend using a digital instant read thermometer to test doneness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMG!!! Delicious!!!! I added sun dried tomatoes. I can’t wait to make this again!!!
Thank you so much, Barb!!
This was brilliant!!! Your timing was perfection. We did sautee baby portobello mushrooms and added them in when we added the pork chops in the end. The mushrooms added a nice earthy taste to the boursin sace!!! Delicious recipe and we will be adding to our rotation.
Thank you so much, Jamie!
This was delicious! I didn’t have any pork chops, so I used boneless chicken breasts and it was so good!
Excellent!
This was very good! Next time I will use thinner boneless pork chops. Served this with steamed broccoli and potatoes. Will definitely make again!
Thank you, Carolyn!!
So this is the third time I have made this dish. It’s just fantastically good! It was 5 stars when I made it as the recipe states. It was delicious and checked all the boxes! My wife and toddler couldn’t get enough of it!
After I had a good idea on the flavor profile the 2nd time I cooked it I made it a third time with some variations because I happened to come across some morel mushrooms while foraging and this meal was on the menu tonight. I replaced the onions with shallots and added quartered morel mushrooms while I fried up the shallots. I deglazed the pan with about 1/4C of white wine then added 1/2C of chicken stock added the boursin and finished the recipe as stated. It was served with mashed potatoes and broccolini.
once again, the first two times I made it it was an absolute dream. 10/10 all the way! The third time just put it over the top because of some stellar ingredients I found. This recipe is in our regular rotation now. Great job!
I love that, Jerry!! 😀 Thanks for the suggestions!