Marry Me Pork Chops (one-skillet!)

Name: Marry Me Pork Chops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless pork chops (about 1-inch thick (I get mine at Costco, they’re amazing)); 1 tsp kosher salt; 1/2 tsp. black pepper; 1 tsp. Italian seasoning; 1/2 tsp. garlic powder; 1/2 tsp. paprika (smoked or sweet); 2 Tbsp. all-purpose flour; 1 Tbsp. oil from the sun-dried tomato jar; 2 Tbsp. unsalted butter; 1 shallot (finely diced); 4 cloves garlic (minced); 1 Tbsp. tomato paste; 1/2 cup dry white wine; 3/4 cup chicken broth; 1 Tbsp. Dijon mustard; 3/4 cup heavy cream; 1/2 cup oil-packed sun-dried tomatoes (drained and chopped); 1/2 tsp. Italian seasoning; 1/4 tsp. red pepper flakes (more or less to taste); 1/2 cup freshly grated Parmesan cheese (plus more for serving); 2 large handfuls fresh baby spinach; 1/4 cup fresh basil (thinly sliced); Kosher salt and black pepper (to taste)

Jump to Recipe Rate

By: Krolls Korner

Table Talk with Tawnie

After you all LOVED my slow cooker pork chop recipe, I knew I had to make another pork chop recipe for you. I always see “marry me” recipes…from chicken, to orzo, and soups…but Marry Me Pork Chops was something I hadn’t seen done yet and it’s one of my absolute favorite new weeknight dinners. It’s great with my Parmesan Mashed Potatoes or I serve it with buttered noodles to my kiddos!

Close-up of Marry Me Pork Chops nestled in a skillet of rich, creamy sun-dried tomato Parmesan sauce with fresh basil and red pepper flakes, as a spoon drizzles extra sauce over the pork.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Boneless pork chops: We’re using thick-cut, boneless pork chops for this recipe. You want chops about 1-inch thick so they develop a golden crust without drying out. I get mine at Costco, and they’re amazing!
Seasonings: A blend of kosher salt, black pepper, Italian seasoning, garlic powder, and paprika adds flavor to the pork chops before searing.
All-purpose flour: Just a light dusting helps the pork chops develop that golden crust. Use a gluten-free flour to keep the entire dish gluten-free, if that’s an issue for you.
Sun-dried tomatoes: One of the signature ingredients in any Marry Me sauce! Use oil-packed sun-dried tomatoes for their rich, concentrated flavor. Save a little of the flavored oil for searing the pork chops, too!
Shallot and garlic: These create a delicious, savory flavor base for the sauce. I love the mild sweetness of shallots, but a little finely diced yellow onion works in a pinch.
Dry white wine: Adds brightness and depth to balance the rich, creamy sauce. Sauvignon Blanc or Pinot Grigio are great options. Don’t want to use wine? No problem, just sub additional chicken broth in its place.
Dijon mustard: This is my little secret ingredient that adds a subtle tang that balances the richness of the cream and Parmesan without making the sauce taste mustardy.
Heavy cream: Creates that rich, velvety Marry Me sauce. I recommend sticking with heavy cream for the best texture and consistency.
Parmesan cheese: I highly recommend using freshly grated Parmesan in this dish. It melts much more smoothly than pre-shredded, and is worth that extra step.
Baby spinach and fresh basil: The spinach wilts into the sauce for a little extra color and freshness, while the basil adds a bright, fragrant finishing touch.
Other ingredients needed: unsalted butter, tomato paste, chicken broth, red pepper flakes

Jump to Recipe

Marry Me Pork Chops served with creamy mashed potatoes on vibrant blue plates, topped with rich sun-dried tomato Parmesan sauce, fresh basil, and red pepper flakes, with the skillet of pork chops alongside.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Three step-by-step photos showing raw boneless pork loin chops being patted dry with a paper towel, coated with Italian seasonings and spices, and lightly dusted with flour before searing.

Season the pork chops

Pat the pork chops dry, season both sides with salt, pepper, Italian seasoning, garlic powder, and paprika, then lightly dust with flour.

Four step-by-step photos showing seasoned, flour-coated pork chops being seared in a skillet with butter and oil until a deep golden-brown crust forms on both sides.

Sear the pork chops

Heat the sun-dried tomato oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown, then transfer to a plate. They’ll finish cooking in the sauce!

Build the flavor base

Melt the remaining butter in the same skillet. Sauté the shallot until softened, then stir in the garlic and tomato paste. Pour in the white wine, scraping up any browned bits, and simmer until reduced by half.

Eight step-by-step photos showing chicken broth, Dijon mustard, heavy cream, sun-dried tomatoes, Italian seasonings, Parmesan cheese, and fresh baby spinach being added to a skillet to make creamy Marry Me sauce.

Make the Marry Me sauce

Stir in the chicken broth and Dijon mustard, followed by the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Gently simmer, then stir in the Parmesan and baby spinach until the cheese melts and the spinach wilts.

Finish & serve

Return the pork chops and their juices to the skillet. Spoon the sauce over the top and gently simmer for 5-8 minutes, or until the pork reaches an internal temperature of 145°F. Finish with fresh basil and extra Parmesan, and serve with your favorite sides!

Jump to Video

Overhead view of sliced Marry Me Pork Chops covered in a creamy sun-dried tomato Parmesan sauce with fresh basil, served alongside mashed potatoes on a blue plate with a fork and knife and a glass of white wine nearby.

Expert Tips

Choose thick-cut pork chops: 1-inch-thick pork chops work best because they allow you to get a nice golden sear on the chop, without drying out quickly like thinner chops do.
Make sure to pat dry: Extra moisture on the pork chops will make it more challenging to get a good sear, so don’t skip the step of patting them dry!
Be careful to not overcook: Use a meat thermometer and aim for 145°F, followed by a 3-minute rest. You don’t want to use color as an indicator of doneness when cooking pork chops, because pork is okay to be slightly pink in the center!
Keep the sauce at a gentle simmer: Using too high of heat can cause cream-based sauces to separate or become grainy.
Use freshly grated Parmesan: While you can of course substitute pre-grated Parmesan, I really prefer using freshly grated in this recipe because it melts smother than pre-shredded cheese and you can’t beat the delicious taste of fresh parm!
Adjust the sauce consistency: If the sauce gets too thick, add a splash of chicken broth. If it’s too thin, let it simmer gently before returning the pork chops.

Variations / Substitutions

Skip the wine: Replace the ½ cup white wine with an equal amount of chicken broth.
Swap the greens: Use kale instead of spinach (but know that it will need a little longer to soften than spinach needs).
Make it spicy: Increase the red pepper flakes or add a pinch of cayenne.
Add mushrooms: Sauté sliced mushrooms with the shallots for extra savory flavor.
Sub chicken: You can use chicken thighs or breasts instead of pork chops (or check out my Tuscan Chicken and Rice for a similar vibe using chicken 😉)

Close-up of a fork holding a tender slice of Marry Me Pork Chop coated in creamy sun-dried tomato Parmesan sauce, with mashed potatoes, fresh basil, and additional sliced pork chops on a blue plate in the background.

Storage / Freezing

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep the pork chops in the sauce to help prevent them from drying out.
Freezing: I don’t recommend freezing this dish, because cream-based sauces sometimes separate or become grainy when thawed. If you have to freeze it, use an airtight, freezer-safe container and freeze for up to 2-3 months.
Meal prep: Consider preparing the sauce ingredients and seasoning the pork ahead of time, then cooking everything fresh when ready to serve.

FAQs

Can I use bone-in pork chops in this recipe?

You can! Add 1-2 minutes on each side of the sear and make sure to check for doneness when the pork chops finish cooking in the sauce. Bone-in can add a few extra minutes of cook time, but checking for 145°F is the best method.

Why is it called “Marry Me” Pork Chops?

Marry Me dishes feature a creamy, rich, sun-dried tomato and parmesan cheese sauce. The name started as a joke that the sauce was so good, it would spark marriage proposals.

What should I serve alongside Marry Me Pork Chops?

The options are endless… mashed potatoes, pasta, orzo, rice, crusty bread. I also like pairing it with a veggie like roasted broccoli, asparagus, or green beans.

How do I prevent my pork chops from drying out?

Make sure to buy thick-cut chops, follow my steps for proper searing, check the doneness (145°F) using a meat thermometer, and avoiding overcooking. You’ve got this! 💪🏻

tired of meal planning?

Sign up for Dinner, Decided ✔️

A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.

learn more