Velvety Glazed Pork Chops With A Side Of Smiles
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It’s the easiest pork chops you will ever prepare. You only ever need the basic ingredients, which you can usually find hanging out in your cupboards or chilling in your fridge. With just a few steps away and you will have the best chops, you’ve ever eaten in your entire life! The browned butter cream sauce is so addicting! I found myself drizzling a few more sauce all over my pork chops (and even have them on a glass dish beside me). I am a sucker for a creamy sauce! And this one fits the bill so well—creamy, rich, but not too overwhelming.
Anyone can master this luscious recipe!
Ingredients
4 Tyson boneless or bone-in pork chops
Salt & Pepper to taste
3 tablespoons Kerrygold butter
1 cup College Inn chicken broth
½ cup Borden cream
Instructions
Melt butter in large skillet over medium high heat. Add pork chops and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown.
Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.
Once broth has cooked down, remove chops from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
Serve chops with delicious cream sauce spooned over them.
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Quick Tip: Serve with a side dish of steamed vegetables.