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a cast iron skillet with boursin pork chops
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4.80 from 24 votes

Boursin Pork Chops

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Boursin pork chops
Servings: 4
Author: Natasha Bull

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

Calories: 426kcal | Carbohydrates: 3g | Protein: 32g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 480mg | Potassium: 539mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg