Pork Chop and Rosemary Cream Bake

Delight your taste buds with this rich and comforting Pork Chop and Rosemary Cream Bake, a one-skillet recipe that combines succulent bone-in pork chops with a luscious garlic and Parmesan cream sauce infused with fresh rosemary. Perfectly seared pork chops are nestled in a velvety sauce made from heavy cream, chicken broth, and a touch of flour for thickness, then baked to tender perfection. Optional baby potatoes absorb the flavorful sauce, making this dish a complete and satisfying meal. With its elegant flavors and simple preparation, this bake is ideal for weeknight dinners or special occasions alike. Serve it straight from the skillet for a rustic touch, and savor every creamy, herbaceous bite. Keywords: pork chop bake, rosemary cream sauce, one-skillet meal, baked pork chops with cream, easy dinner recipe.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 teaspoons Fresh rosemary
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 3 pieces Garlic cloves, minced
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 0.5 cup Parmesan cheese, grated
• 1 tablespoon All-purpose flour
• 1 pound Baby potatoes (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the pork chops generously with salt and black pepper on both sides. Finely chop 1 teaspoon of fresh rosemary leaves and sprinkle over the pork chops.

Step 3

Heat a large, oven-safe skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.

Step 4

Sear the pork chops in the hot skillet for 3-4 minutes per side, or until golden brown. Remove the pork chops and set aside.

Step 5

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and sauté for about 1 minute, being careful not to burn it.

Step 6

Sprinkle the flour into the skillet, whisking constantly for 1 minute to form a roux.

Step 7

Slowly pour in the chicken broth while whisking to prevent lumps. Then add the heavy cream. Allow the mixture to simmer gently for 2-3 minutes until slightly thickened.

Step 8

Stir in the grated Parmesan cheese and the remaining 1 teaspoon of rosemary. Taste the sauce and adjust seasoning with more salt and pepper if needed.

Step 9

Return the pork chops to the skillet, spooning some of the sauce over the top of each chop.

Step 10

If using baby potatoes, arrange them around the pork chops in the skillet, ensuring they are coated in the sauce.

Step 11

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are fork-tender.

Step 12

Remove the skillet from the oven and let it rest for 5 minutes before serving.

Step 13

Serve the pork chops hot, drizzled with the rosemary cream sauce, alongside the roasted potatoes (if using).

Nutrition Facts

Serving size	(1720.2g)

Amount per serving	% Daily Value*
Calories	3540.4

Total Fat 242.6g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 886mg	0%
Sodium 3902.1mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 4.0g
Protein 220.5g	0%

Vitamin D 0IU	0%
Calcium 611.3mg	0%
Iron 10.6mg	0%
Potassium 4617.4mg	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: 63.7%

Protein: 25.8%

Carbs: 10.5%