Thin pork chops make a simple skillet meal with fabulous flavor when they're paired with an easy Boursin cheese sauce. A little wine helps to flavor the sauce but substitute with chicken broth if you don't care to cook with wine.
- 8 boneless pork chops, about 3/4-inch thickness
- Kosher salt and freshly ground black pepper, to taste
- 3 to 4 tablespoons flour, for dredging
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup red wine
- 1 package (5.2 ounces) Boursin cheese with garlic and herbs or pepper
- 1/4 teaspoon black pepper
- Sprinkle pork chops with salt and freshly ground black pepper and coat lightly with flour.
- Heat oil over medium heat in a large skillet; brown the pork chops for about 3 minutes on each side.
- Add chicken broth and red wine; bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover and simmer for 10 minutes longer.
- Add the Boursin cheese and pepper; cook, stirring constantly until the cheese has melted. Serve chops with the cheese sauce.
- Serve the chops with mashed or baked potatoes and your favorite vegetables or a tossed salad for a delicious everyday family meal.
|Nutritional Guidelines (per serving)|
|Total Fat||46 g|
|Saturated Fat||17 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||1 g|