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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Boursin pork chops
Servings: 4
- 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
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.
- 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.
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