Recipe by senseicheryl
This recipe was included in an email that I received this morning from Cooks Illustrated: This recipe cooks quickly because the sauce is prepared in the same pan used to cook the chops—and the sauce will pick up valuable flavor from the browned bits left behind by the meat.
Top Review by singleplusone
I thought this dish was delicious! The pork chops were a little over-peppered, but that was my fault. I wish the sauce had been thicker, it was really runny. I left it to simmer a little longer than suggested to see if that helped thicken it. It didn't really. Just something to watch out for with this recipe. Otherwise, great!
- 4 center-cut pork chops, about 1 inch thick (or use the bone-in-rib ones)
- salt and pepper
- 1 tablespoon vegetable oil
- 1⁄2 onion, sliced thin
- 6 garlic cloves, minced
- 3⁄4 cup low sodium chicken broth
- 3⁄4 cup heavy cream
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 2 teaspoons light brown sugar
- 1⁄4 cup fresh basil, chopped
Directions See How It's Made
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
- Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.