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.
Ingredients
- 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
- 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.)
- 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.
- 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.
- 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%)
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