Creamy cheese sauce pork dinner (Print Version)

# Ingredients:

→ Pork

01 - 4 pork chops (center cut recommended, see notes)
02 - Salt and pepper to taste
03 - 2 teaspoons Italian seasoning
04 - ¼ cup flour
05 - 1-2 tablespoons olive oil

→ Sauce

06 - 1 cup chicken broth
07 - ¾ cup beef broth (can substitute chicken broth)
08 - ¼ cup heavy cream
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - ½ chicken bouillon cube
13 - ½ teaspoon EACH: onion powder, oregano, basil, parsley

→ Other

14 - ¾ cup dry white wine (see notes)
15 - 4 cloves garlic, minced
16 - 3 tablespoons butter
17 - 3 tablespoons flour
18 - ½ cup Parmesan cheese, freshly grated
19 - 2 teaspoons fresh lemon juice (optional)

# Instructions:

01 - Place saran wrap over the pork and use the textured side of a meat mallet to pound the meat. This will make it more tender.
02 - Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork more juicy. If you're short on time, season the pork chops just before searing.
03 - Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
04 - Sprinkle the pork with flour and rub it over the surface of each side.
05 - Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.
06 - Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the "fond" will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
07 - Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
08 - Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8-10 minutes, stirring occasionally.
09 - Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Add the lemon juice, if using.
10 - Add the pork back and spoon the sauce on top. Heat through for 3-5 minutes. Garnish with parsley and serve with mashed potatoes and roasted carrots!

# Notes:

01 - Center cut, bone-in pork chops with nicely marbled meat, about 1 to 1.5 inches thick is best for this recipe.
02 - Recommended wines: Chardonnay, Pinot Grigio, or Sauvignon Blanc. Non-alcoholic white wine is a good alternative, or substitute with chicken broth.
03 - Grate the Parmesan cheese from a block for best melting and flavor.
04 - Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.

Back