Pork Chops With Roasted Red Pepper Cream

1. 1

   1) Pat chops dry with paper towels and season with S&P

2. 2

   2) Heat oil in large skillet over med-high heat until just smoking.

3. 3

   3) Add chops and cook until well browned and meat registers 145 degrees about 5 min per side. Transfer to serving platter and tent with foil.

4. 4

   4) Add onion to empty skillet and cook until softened, about 5 min.

5. 5

   5) Add garlic and cook until fragrant, about 30 seconds.

6. 6

   6) Stir in broth, cream, roasted peppers and sugar and simmer, scraping up any browned bits with wooden spoon until sauce is slightly thickened about 5 min.

7. 7

   7) Off heat add any accumulated pork juices back to pan and stir in basil. Season with S&P. Spoon over chops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.