Seared in butter, infused with rich chicken broth, and topped with a browned butter cream sauce, you will never believe how simple this recipe actually is!
|Boneless pork chops||4|
|Ground black pepper||To Taste|
|Chicken broth||1 Cup (16 tbs)|
|Cream||1/2 Cup (8 tbs)|
1.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.
2.Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated about ten minutes.
3.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.
4.Serve chops with delicious cream sauce spooned over them.