4-Ingredient Boursin Pork Chops

About This Recipe

I’ll admit it: pork chops used to intimidate me. One minute they’re underdone, the next they’re a hockey puck. But this recipe cracked the code, and it’s become one of my favorite easy weeknight dinners. Getting all five people in my family to agree on a meal is a tall order, but this one does it every single time.

Here’s why you’ll love it too:

• Only 4 main ingredients. Pork chops, chicken broth, Boursin cheese, and fresh parsley. That’s it. The Boursin does all the heavy lifting, melting into the broth with those pan drippings to create a silky, restaurant-worthy herb gravy you won’t believe came together in minutes.
• Pork chops are one of the most budget-friendly proteins at the grocery store. Thin boneless pork chops are often cheaper per pound than chicken breasts, making this a weeknight win on the wallet too.
• It solves the dry pork chop problem. The secret is thin chops + the right temperature (145°F — and yes, a little pink in the middle is perfectly safe and means they’re perfectly cooked). The creamy Boursin sauce keeps everything incredibly moist.
• One pan, 30 minutes. Golden-seared pork chops, silky herb gravy, minimal cleanup. If you love our 4-Ingredient Boursin Chicken, this is the pork version–same genius sauce, different protein, equally delicious.
• Pork chops are incredibly versatile. More of a sweet-and-savory person? Our Sweet & Savory Baked Boneless Pork Chops are another reader favorite. But if creamy and herby sounds good to you right now, keep reading.

Ingredients

Here are the ingredients you need to make this easy weeknight dinner:

Ingredient Notes

• Thin boneless pork chops – You’re looking for about pork chops that are about 4 ounces each, sometimes labeled “thin cut” or “thin sliced” at the store. I find them at Walmart and most grocery stores. If yours are thicker than ¾ inch, slice them lengthwise in half or pound them to an even thickness. Even thickness = even cooking.
• Chicken broth – I used regular (not low-sodium) and thought the flavor was just right. If you’re sensitive to salt, start with low-sodium and adjust at the end.
• Boursin Fine Herbs & Garlic cheese – Look for the 5.3-ounce package (the soft wedge). Do NOT use the Boursin crumbles—see my Testing Notes below for why this matters!
• Fresh parsley – Just a small handful, minced, adds a bright pop of color right at the end. Sub: minced fresh chives, or 1–2 tablespoons dried parsley.

Testing Notes & Tips from Rachel’s Kitchen

As with all our recipes, we test these carefully and in more than one kitchen. Here’s what our team learned about this one:

• Absolutely do NOT use Boursin crumbles. I need you to hear this one loud and clear: the Boursin crumbles have potato starch added, and the gravy simply will not come together. Use the standard 5.3-ounce soft wedge/package only.
• Thin pork chops are everything here. This recipe is specifically designed for thin boneless chops (½ to ¾ inch). If your pork chops are thicker than ¾ inch, either pound them out or slice them in half lengthwise. Thick chops will take much longer to cook through and risk an overdone outside with an underdone center.
• Don’t overcook the pork! This is the #1 pork chop mistake. Pork is safe at 145°F internally, and it’s totally fine—and actually preferable—to have a little pink in the middle. Grab an instant-read thermometer and pull them the moment they hit 145°F. They’ll continue to climb a few degrees as they rest.
• Use a large skillet. A 10-inch or larger cast iron or non-stick skillet gives you room for all four chops without crowding. Crowding the pan means the pork will steam instead of sear, and you’ll miss out on that golden-brown crust.
• Splatter warning: Hot oil and pork can pop. Keep a lid handy to guard yourself, and lower the heat if things get too wild.
• Doubling the recipe? You’ll need to cook the pork chops in two separate batches—wipe out the pan a bit between batches to prevent burning. The good news: you can double the sauce in the pan all at once. And honestly? I’d double it regardless. Especially over mashed potatoes.
• Not freezer-friendly. The cream-based sauce will separate in the freezer, and the pork will dry out. Best to eat this one fresh!

How to Make Boursin Pork Chops

You’ll find our full, printable recipe at the bottom but here’s a quick visual overview.

Pat the thin boneless pork chops dry and season lightly with salt and pepper on all sides.

Heat the oil in a large skillet over medium-high heat. Add pork and cook for about 3–4 minutes until deeply golden on the bottom, then flip and cook another 2–3 minutes until cooked through (145°F internally).

Add the chicken broth and crumbled Boursin cheese to the skillet. Whisk until smooth, scraping up the brown bits from the bottom to add flavor. Turn down the heat to medium-low and gently simmer the sauce for 3-5 minutes. Stir in the chopped parsley.

Turn the heat to low. Add the pork chops and any plate juices back into the skillet, spoon the sauce over it, and let it warm through for a couple of minutes. If the sauce gets too thick, whisk in another splash of chicken broth. Taste and adjust seasoning, as needed, and serve warm immediately.

What to Serve with Boursin Pork Chops

This creamy herb gravy is practically made for soaking into something starchy, so consider doubling it and serve with sides like:

• Healthy Mashed Potatoes or Instant Pot Mashed Potatoes – Any mashed potato situation is fair game here…I mean even our decadent Boursin Mashed Potatoes.
• Our team has also tested serving this over rice and pasta. Both work fine, but mashed potatoes were the winner!
• Roasted Asparagus – A quick veggie side that comes together while the pork rests.
• Oven Roasted Broccoli – Simple, reliable, and always a crowd-pleaser.
• Autumn Chopped Salad – Especially great if you’re serving company and want something colorful and impressive.

Recipe FAQs

How to Video

4-Ingredient Boursin Pork Chops

These 4-Ingredient Boursin Pork Chops come together in just 30 minutes! Thin pork chops smothered in a creamy, herby Boursin gravy. Easy enough for a weeknight, impressive enough for guests.

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Yield: 4

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

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Ingredients

 

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• ▢ 4 thin boneless pork chops (4-ounces each for about 1 pound; see Cooking Notes)
• ▢ Salt and pepper
• ▢ Avocado oil (just enough to coat bottom of pan; about 1-2 tablespoons per batch)
• ▢ 3/4 cup chicken broth (plus more as needed)
• ▢ 1 5.3-ounce package Boursin Fine Herbs & Garlic cheese (softened)
• ▢ 1/4 cup minced fresh parsley (for serving; sub: 1-2 T dried parsley per batch)

Instructions

 

1. Prep Pork Chops: Pat the thin pork chops dry and season lightly with salt and pepper on all sides. (If they are more than ½ – ¾ inches thick, either pound them out or cut them in half lengthwise.)
2. Cook Pork: Heat the oil in a large skillet over medium-high heat until shimmery. Cook the pork chops for about 3-4 minutes, or until browned on bottom, flip, and cook another 2-3 minutes until cooked through (at least 145°F internally). If the oil splatters or pork is cooking too fast on the outside, turn down the heat as needed. When done, transfer the pork chops to a plate and cover with foil to keep warm.
3. Make Gravy: Add the chicken broth and crumbled Boursin cheese to the skillet. Whisk until smooth, scraping up the brown bits from the bottom to add flavor. Turn down the heat to medium-low and gently simmer the sauce for 3-5 minutes. Stir in the chopped parsley.
4. Finish & Serve: Turn the heat to low. Add the pork and any plate juices back into the skillet, spoon the sauce over it, and let it warm through for a couple of minutes. If the sauce gets too thick, whisk in another splash of chicken broth. Taste and adjust seasoning, as needed, and serve warm immediately.

Notes/Tips

• Pork Chops: I find 4-ounce thin boneless pork chops in the meat section at Walmart or my local grocery store, however you can make your own easily. Slice thicker boneless pork chops lengthwise in half, so they are about ½-inch thick. If they are an uneven thickness, I’d suggest pounding them out so they are even.
• Chicken broth: I used regular chicken broth, not low sodium, and thought the taste was just right. But you could certainly start with low sodium and adjust the seasoning at the end.
• Splatter Warning: Sometimes the oil can splatter, so have a lid handy to guard yourself. Also turn down the heat a little or move the pan off the heat for a moment, if it starts to splatter.
• If you want to double the pork amount, you’ll have to saute it in two batches. I’d suggest wiping out the pan a bit between batches to prevent burning. But the sauce can be doubled in the pan.
• This recipe is not freezer-friendly. It’s for sure best to eat it right away, before the gravy gets too thick.

Nutrition

Serving: 1 pork chop with sauce | Calories: 397 kcal (20%) | Carbohydrates: 2 g (1%) | Protein: 27 g (54%) | Fat: 31 g (48%) | Cholesterol: 116 mg (39%) | Sodium: 453 mg (20%) | Fiber: 0.1 g | Sugar: 2 g (2%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Rachel Tiemeyer

Photos and video by Whitney Reist of Sweet Cayenne.