Dinner

Garlic Sun-Dried Tomato Creamy Pork Chops Recipe

Name: Garlic Sun-Dried Tomato Creamy Pork Chops Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 pork chops (boneless, 1-inch thick); 3/4 tsp garlic powder; 3/4 tsp onion powder; 3/4 tsp salt; 3/4 tsp black pepper; 4 tbsp all-purpose flour; 1.5 tbsp butter (unsalted, recommended Kerrygold); 1.5 tbsp olive oil; 4 garlic cloves, minced; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes; 1/2 cup white wine (dry, such as Pinot Grigio); 1/2 cup low sodium chicken stock; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup freshly grated Parmesan cheese; Fresh basil, roughly chopped (for garnish)

Byluca Carter January 15, 2026January 15, 2026

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Introduction

If you’re looking for a weeknight dinner that feels special but doesn’t take hours, these Garlic Marry Me Pork Chops are perfect. They feature tender pork chops in a creamy sun-dried tomato and Parmesan sauce with fresh basil. Ready in under 30 minutes, this dish delivers restaurant-quality flavor with minimal effort.

The image shows four thick pork chops cooked to a golden brown color on each side, sitting in a creamy, light yellow sauce flecked with green herbs and small red chili pieces. The sauce almost covers the bottom of a white pan with pink handles, and the pork chops are garnished on top with finely chopped green parsley and a few thin slices of red chili spread evenly over the meat. The surface under the pan is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pork chops (boneless, 1-inch thick)
3/4 tsp garlic powder

3/4 tsp onion powder
3/4 tsp salt

3/4 tsp black pepper
4 tbsp all-purpose flour

1.5 tbsp butter (unsalted recommended)
1.5 tbsp olive oil
4 garlic cloves (minced)

1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 cup white wine (dry, like Pinot Grigio)

1/2 cup low sodium chicken stock
1 cup heavy cream
1/2 cup sun-dried tomatoes (chopped)

1/2 cup Parmesan cheese (freshly grated)
Fresh basil (roughly chopped)

Instructions

Step 1: In a small bowl, combine garlic powder, onion powder, salt, and black pepper to make a dry seasoning blend. Mince the garlic cloves, chop the sun-dried tomatoes, grate the Parmesan cheese, and roughly chop the basil. Prepare all ingredients ahead to keep cooking smooth.

Step 2: Pat the pork chops dry with paper towels. Coat both sides generously with the seasoning blend. Pour flour in a shallow dish and dredge each pork chop, shaking off any excess flour. Set aside and keep the leftover flour for the sauce.
Step 3: Heat butter and olive oil in a large skillet over medium-high heat. When butter foams and oil shimmers, add the pork chops. Cook undisturbed for 3-4 minutes per side until golden brown but not fully cooked through. Remove chops and set aside.
Step 4: Reduce heat to medium. Add minced garlic and Italian seasoning to the skillet with pan drippings; cook 30 seconds until fragrant. Sprinkle reserved flour and stir for about 1 minute to form a roux.

Step 5: Pour in white wine and chicken stock, scraping browned bits from the pan. Simmer gently for 2-3 minutes until slightly reduced and alcohol cooks off.
Step 6: Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese until sauce is smooth and silky. Nestle pork chops back into the sauce, partially submerged, and simmer on low for 5-6 minutes until chops are cooked through.
Step 7: Check doneness by cutting into the thickest part; meat should be white or pale pink with no gray. Serve pork chops with the creamy sauce spooned over, garnished with fresh basil. Serve immediately.

Tips & Variations

Use bone-in pork chops for juicier meat, but boneless works well too.
Substitute chicken breasts for pork, adjusting cook time to reach 165°F internal temperature.
If avoiding wine, replace with extra chicken stock plus a splash of lemon juice or white wine vinegar.

For a dairy-free sauce, try coconut milk instead of heavy cream, and nutritional yeast for Parmesan.
Use fresh cherry tomatoes or canned diced tomatoes (drained) if you don’t have sun-dried tomatoes.
Watch for overcooking pork to keep it tender; remove at 140°F and let rest.

Don’t skip reducing the wine—this step thickens the sauce and enhances flavor.

Storage

Store leftover pork chops with sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken and develop more flavor as it rests. To freeze, place in a freezer-safe container for up to 2 months. Reheat gently on the stovetop over medium-low heat with a splash of chicken stock or cream to restore sauce creaminess. Microwaving is possible but may affect texture.

How to Serve

The image shows four thick pork chops cooked with a golden-brown crust on the top surface, sitting in a creamy, pale yellow sauce speckled with fresh chopped green herbs. On each chop, there are pieces of red sun-dried tomatoes scattered evenly, adding a pop of color. The pork chops are arranged inside a white ceramic pan, and the sauce surrounds them, pooling gently around the edges. The texture of the sauce looks rich and smooth, with visible small bits of herbs spread throughout. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops work well for this recipe. Bone-in chops tend to stay juicier, but boneless chops are quicker to cook and still delicious.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, replace it with additional chicken stock plus a splash of lemon juice or white wine vinegar for tang. This keeps the sauce flavorful without alcohol.