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Pan-fried pork chops in a sauce of pan juices, onion, garlic, Worcestershire sauce, and cream
Pan-fried pork chops in a sauce of pan juices, onion, garlic, Worcestershire sauce, and cream
Pan-fried pork chops in a sauce of pan juices, onion, garlic, Worcestershire sauce, and cream is a savory and hearty recipe. The combination of flavors from the Worcestershire sauce, cream, and garlic will surely make the pork chops rich and flavorful. It’s a great way to elevate a simple pork chop dish into something more special.
Ingredients
Method
- Season the pork chops with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4-5 minutes per side. Remove the pork chops from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook until the onion is soft and translucent, about 2-3 minutes.
- Pour in the Worcestershire sauce and stir to combine with the onions and garlic.
- Reduce the heat to low, then pour in the heavy cream. Stir the sauce until it thickens slightly, about 2-3 minutes.
- Return the pork chops to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes, allowing the pork chops to heat through and absorb the flavors of the sauce.
- Serve the pork chops with the sauce spooned over the top, garnished with chopped fresh parsley, if desired. Serve with vegetables or rice.
- Enjoy!
Nutrition
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