When I think of easy ways to make pork, I often turn to easy instant pot recipes, a slow cooker recipe, or my air fryer. But this magic pork chop recipe is now my go-to!
Why are they magic? Because this easy pork chop recipe uses only 4 ingredients (ok, 6 if you include salt and pepper) for amazingly tasty pork chops and a velvety pan sauce, all made in one skillet.
And while this is an easy recipe, it’s also elevated. So many quick recipes for proteins with sauces rely on condensed soup (like cream of chicken soup). Instead, the simple sauce for these chops is luxurious and creamy, thanks to the gournay cheese.
Not only is this pork chops recipe easy and quick to make, it’s great for nearly anyone — that makes it perfect for serving at parties. If you have guests who are following a special diet (like keto or low-carb diets), they’re likely to fall in love with this dish.
If this is your first time making stovetop pork chops, this recipe is a great place to start. It’s a simple recipe that is sure to be a hit at your house!
What is Gournay Cheese?
Gournay cheese is a soft cheese — it is essentially a French version of cream cheese. It’s delicate and delicious and melts beautifully into the sauce in this recipe.
Why You’ll Love Magic Pork Chops
If you like to save time in the kitchen, these pork chops are just what you need.
- Speedy – This recipe is a savior on busy weeknights when you want a delicious meal but don’t have a ton of time.
- Minimal Cleanup – Using just one cast iron skillet means that you don’t have to devote a ton of time to doing dishes after dinner.
- Full of Flavor – Thanks to the addition of the flavored gournay cheese, these pork chops are packed full of delicious flavor without having to even open your spice cabinet.
These simple ingredients come together to create the most luscious pork dinner.
- Thick-Cut Pork Chops – The ideal thickness for the best pork chops is about 1 inch. This will create a perfectly seared crust while also maintaining moistness — thinner pork chops may cook too quickly. We also prefer to use boneless pork chops for this recipe.
- Seasoned Salt – While I like to use seasoned salt, course kosher salt will work, too.
- Ground Black Pepper – Pepper helps to give the pork a little bit of subtle heat.
- Shallot – Mince the shallot finely so that it can be evenly dispersed throughout the sauce.
- Garlic and Herb Gournay Cheese – This soft, flavored cheese helps to create the decadent sauce but it also adds flavor, too.
- Low-Sodium Chicken Broth – Chicken broth acts as the base of the sauce and adds rich flavor.
- Cornstarch – While optional, cornstarch can help to create a thicker sauce.
How to Make Magic Pork Chops
This one-pan pork chop recipe is a quick way to get dinner on the table.
- Prep Pork Chops. Using dry paper towels, blot the moisture off of the pork chops. Trim the excess fat off of the pork chops with a sharp knife.
- Season. Rub the seasoned salt and pepper into each side of the pork chops.
- Brown. Place the pork chops in a preheated cast iron skillet. After the first side is browned (which should take about 2-3 minutes), flip the chops to sear the other side of the pork chop. Place chops on a plate and lower the heat on the stove.
- Saute Shallot. If there is not enough pork fat, add a little bit of olive oil or other neutral flavored oil. Saute the shallot in the pan briefly before adding the chicken broth and gournay cheese. Be sure to loosen the brown bits from the bottom of the pan while sauteing.
- Heat. Using a wooden spoon stir the ingredients together until combined. When the cheese has fully melted, place the pork chops back in the pan and coat with the sauce.
- Add Pork Chops Back. Cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit. Cooking time may vary, so be sure to use an instant-read thermometer.
- Thicken. For a thicker sauce, mix up a cornstarch slurry in a small bowl and add it to the gournay sauce.
- Enjoy. Serve immediately over the starch of your choice. We served this batch with lemon couscous.
What to Serve with Magic Pork Chops
This easy pork chop recipe is a great starting place — you can make all sorts of creative changes.
- Spices and Herbs – Add fresh herbs like rosemary, sage, and tarragon. Or add some heat with cayenne or crushed red pepper flakes. You can also add a few cloves of garlic or garlic powder, too.
- Cheese – Use traditional cream cheese, goat cheese, or any other soft cheese. You can also use other flavors of gournay.
- Broth – Instead of chicken stock or broth, you can use vegetable broth. Just make sure it is low-sodium to stay in control of the saltiness.
- Mushrooms – Create a mushroom gravy by adding chopped mushrooms to the pan sauce.
- Sour Cream – Instead of the cornstarch slurry, add a little tang by thickening the sauce with sour cream.
After leftover pork chops have cooled to room temperature you can refrigerate or freeze them.
Refrigerator: Store pork chops in an airtight container or wrapped in plastic wrap in the refrigerator for 3-4 days.
Freezer: Place pork chops in a resealable freezer bag or freezer-safe container for up to 3 months.
If you’ve tried this recipe, please come back and let us know how it was in the comments or ratings.
Common Questions about Magic Pork Chops
One of the most important parts of making sure that you get the best results when making pork chops is to ensure that you choose pork chops that are approximately 1 inch thick. Also, to make moist pork chops, you’ll also want to closely monitor the internal temperature of the pork on your meat thermometer while cooking to avoid over-cooking your chops.
Either method will work, but we find that searing the pork chops on the stovetop creates a delectable crust. Plus, it’s a bit easier to make a one-pan meal by cooking them entirely on the stove.
After ensuring that the exterior of the pork is dry, rub your chosen seasonings over it evenly.
More Easy Meaty Meals
Magic Pork Chop Recipe
- Trim pork chops of excess of fat and blot with a paper towel to dry.
- Season both sides with seasoned salt (or coarse kosher salt) and ground pepper.
- Heat a large cast iron skillet over medium heat and add the pork chops. Brown on both sides for 3-4 minutes per pork chop.
- Remove the pork chops to a plate, set aside.
- Reduce to low heat. There should be some remaining pork fat in the pan, if not, add 1 teaspoon of neutral oil. Add the shallot, sauteing for 1-2 minutes.
- Add the gournay cheese and chicken broth, stirring until the cheese has melted into the broth.
- Add the pork chops back to the pan sauce, turning to coat. Continue to simmer until the pork chops reach an internal temperature of 145°F. The cook time will depend on how thick your pork chops are, but will range from 3 minutes to 8 minutes.
- If you want a thicker sauce, whisk cornstarch with 1 tablespoon of water or broth and then stir into the pan sauce.
- Serve hot over rice, couscous, pasta or mashed potatoes.
- If you have tried this recipe, come back and let us know how it was in the comments or star ratings!