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
- 4 bone-in pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 1/2 cup heavy cream
- Fresh parsley chopped (for garnish), optional
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 473kcal (24%)Carbohydrates: 6g (2%)Protein: 51g (102%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 190mg (63%)Sodium: 364mg (16%)Potassium: 1016mg (29%)Fiber: 0.3g (1%)Sugar: 3g (3%)Vitamin A: 451IU (9%)Vitamin C: 4mg (5%)Calcium: 86mg (9%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
