Low Sodium Succulent Pork Chops with Creamy Herb Sauce

Indulge in the rich flavors of these *Low Sodium Succulent Pork Chops with Creamy Herb Sauce*, a heart-healthy twist on a comfort food classic. Perfectly seared, bone-in pork chops are seasoned with aromatic spices and fresh herbs, then bathed in a luscious, silky sauce made from unsalted chicken stock, heavy cream, and a hint of lemon for brightness. With a focus on low sodium ingredients, this dish doesn't compromise on bold, savory flavors. The creamy herb sauce, infused with garlic, thyme, and parsley, elevates every bite while keeping it light and fresh. Ready in just 40 minutes, this recipe is an ideal choice for weeknight dinners or an elegant weekend meal. Serve these tender pork chops alongside mashed potatoes or roasted vegetables for a satisfying, well-balanced feast.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops (about 1-inch thick)
• 2 tablespoons Olive oil
• 3 cloves Fresh garlic, minced
• 1 teaspoon Onion powder
• 0.5 teaspoons Ground black pepper
• 1 tablespoon Fresh thyme, chopped
• 2 tablespoons Fresh parsley, chopped (divided use)
• 1 cup Unsalted chicken stock
• 0.5 cup Heavy cream
• 1 tablespoon Unsalted butter
• 1 teaspoon Lemon juice (freshly squeezed)

Directions

Step 1

Remove the pork chops from the refrigerator and let them rest at room temperature for 10 minutes while you prepare the ingredients.

Step 2

Pat each pork chop dry with paper towels. Brush each side lightly with olive oil. Season evenly with onion powder, black pepper, and half of the fresh thyme.

Step 3

In a large skillet, heat the remaining olive oil over medium-high heat. Once hot but not smoking, add the pork chops. Sear for 3-4 minutes on each side until golden brown. Transfer the chops to a plate and cover loosely with foil to keep warm.

Step 4

Reduce the heat to medium and add the unsalted butter to the skillet. When melted, stir in the minced garlic and sauté for 1 minute until fragrant.

Step 5

Deglaze the skillet by pouring in the unsalted chicken stock, scraping up any browned bits from the bottom of the pan. Let the stock simmer for 5-6 minutes, reducing slightly.

Step 6

Stir in the heavy cream, fresh parsley (reserving a little for garnish), remaining thyme, and lemon juice. Simmer the sauce for another 3-4 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

Step 7

Return the pork chops to the skillet, along with any accumulated juices. Spoon the creamy herb sauce over the chops and cook for another 4-5 minutes, or until the internal temperature of the pork reads 145°F (63°C) on a meat thermometer.

Step 8

Serve the pork chops hot, spooning the creamy herb sauce generously over each piece. Garnish with the reserved parsley and a sprinkle of black pepper if desired. Pair with steamed vegetables or mashed potatoes for a wholesome meal.

Nutrition Facts

Serving size	(1108.2g)

Amount per serving	% Daily Value*
Calories	1757.7

Total Fat 136.6g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 451.0mg	0%
Sodium 330.4mg	0%
Total Carbohydrate 7.4g	0%
Dietary Fiber 1.2g	0%
Total Sugars 0.4g
Protein 106.3g	0%

Vitamin D 0IU	0%
Calcium 134.6mg	0%
Iron 5.0mg	0%
Potassium 1505.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 25.2%

Carbs: 1.8%