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Overhead view of Marry Me Pork Chops nestled in a skillet of rich, creamy sun-dried tomato Parmesan sauce, garnished with fresh basil, grated Parmesan cheese, and red pepper flakes.
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Marry Me Pork Chops

Tender, juicy, and smothered in a rich, creamy sun-dried tomato Parmesan sauce, Marry Me Pork Chops are made in one skillet, packed with flavor, and perfect for a cozy weeknight dinner. Serve over mashed potatoes or buttered noodles to soak up every last drop of that delicious sauce!
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 608kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Pork Chops

  • 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

Marry Me Sauce

  • 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
US Customary - Metric

Instructions

  • Season the pork: Pat the pork chops dry with paper towels. Season both sides with salt, pepper, Italian seasoning, garlic powder, and paprika. Lightly dust with flour, shaking off any excess.
    4 boneless pork chops, 1 tsp kosher salt, 1/2 tsp. black pepper, 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, 1/2 tsp. paprika, 2 Tbsp. all-purpose flour
    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.
  • Sear the pork: Heat the sun-dried tomato oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add the pork chops and cook undisturbed for about 3-4 minutes, or until deeply golden. Start Timer Flip and cook another 2-3 minutes. Start Timer Transfer to a plate. The pork does not need to be completely cooked yet.
    1 Tbsp. oil from the sun-dried tomato jar, 1 Tbsp. unsalted butter
    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.
  • Build the flavor base: Reduce the heat to medium and add the remaining tablespoon of butter. Add the shallot and cook for 2-3 minutes until softened. Start Timer Add the garlic and tomato paste and cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. Start Timer
    1 Tbsp. unsalted butter, 1 shallot, 4 cloves garlic, 1 Tbsp. tomato paste
    Six step-by-step photos showing the beginning of Marry Me sauce preparation, including melting butter, sautéing diced shallots, adding garlic and tomato paste, and deglazing the skillet with white wine.
  • Deglaze: Pour in the white wine and scrape up all of the browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until reduced by about half. If you don’t have wine, use an additional ½ cup chicken broth. Start Timer
    1/2 cup dry white wine
    Three step-by-step photos showing white wine being poured into a skillet of sautéed shallots, garlic, and tomato paste, then stirred and simmered to create the flavorful base for Marry Me sauce.
  • Make the Marry Me sauce: Stir in the chicken broth and Dijon. Simmer for ~2 minutes. Start Timer Reduce the heat to medium-low and stir in the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes, and salt to taste. Bring to a gentle simmer, not a hard boil, and cook for 2-3 minutes. Start Timer Reduce the heat to low and gradually stir in the Parmesan and baby spinach until the cheese has melted, the spinach has wilted into the sauce, and the sauce is smooth.
    3/4 cup chicken broth, 1 Tbsp. Dijon mustard, 3/4 cup heavy cream, 1/2 cup oil-packed sun-dried tomatoes, 1/2 tsp. Italian seasoning, 1/4 tsp. red pepper flakes, 1/2 cup freshly grated Parmesan cheese, Kosher salt and black pepper, 2 large handfuls fresh baby spinach
    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.
  • Finish the pork: Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the chops and gently simmer for another 5-8 minutes, or until the pork reaches 145°F in the thickest part. Start Timer Remove the skillet from the heat.
    Two step-by-step photos showing golden-brown pork chops being returned to a skillet of creamy sun-dried tomato and spinach sauce, then spooned with sauce to coat the pork.
  • Finish the sauce: Adjust salt, pepper, or red pepper flakes as needed. Sprinkle generously with fresh basil and additional Parmesan before serving.
    1/4 cup fresh basil
    Finished Marry Me Pork Chops nestled in a skillet of creamy sun-dried tomato Parmesan sauce, garnished with fresh basil, grated Parmesan cheese, and red pepper flakes, with one pork chop lifted from the sauce on a wooden spatula.

Nutrition

Serving: 1pork chop | Calories: 608kcal | Carbohydrates: 18g | Protein: 38g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 1150mg | Potassium: 1038mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3155IU | Vitamin C: 23mg | Calcium: 270mg | Iron: 4mg