Back in the early 90's when we still lived in Nashville, Tennessee I found this recipe for pork chops that once made, was not only a 'keeper' but often! Sometimes I forget about this one but then I remember, and make it... and my family never, ever has a bit leftover. As a matter of fact when I made it earlier this week we all joked about how amazing this sauce is and that we wanted to quite literally lick our plates, not to miss a drop!
I grew up eating pork chops, but almost always were smothered in a baked mushroom soup sauce. My husband isn't a big fan of pork chops and only eats them breaded crisp with no sauce, or with a spicy dry rub and grilled... or this way. I have yet to meet anyone we've served these to that didn't love them. I think I've posted this recipe before - but as usual, I expect you to play with it. Make it your own. Add, delete or substitute as you see fit.
4 pork chops
fresh ground black pepper
oil
1/2 c chicken broth (use 1/2 cup water with 1/2 cube or 1/2 t chicken boullion)
4 oz. cream cheese with chives or plain with 2 t chopped chives
Sprinkle both sides of the pork chops with fresh ground pepper. Brown in a skillet in a little oil until just done - don't overcook. Remove from pan and keep warm on a serving platter. Immediately pour the broth in and deglaze the pan. Add the cream cheese, cut in cubes, and whisk over medium high until melted and smooth. If you are using plain cream cheese, add the chives to the sauce. When smooth, serve over the pork chops.
I always double this recipe for our crew. I've also made this sauce for chicken breasts made this way as well. Delicious!
