Marry Me Pork Chops are tender, juicy pork chops in a very creamy, Italian inspired sauce with flavors that marry well together. This tried and true pork chop recipe is easy to make, and you can have dinner on the table in under 30 minutes.
If you are a lover of pork chops, you might also like to try our pork chops with creamy cinnamon apple sauce, ranch pork chops or juicy skillet pork chops.
Marry me pork chops are a twist on the viral Tik Tok recipe that was originally made with chicken. It is said that the recipe is good enough to warrant a proposal of marriage. I tend to agree. This is probably one of the most amazing pork chop recipes I’ve ever made. It’s delicious in every way, and I love that it’s an easy recipe too.
This is going to be a dinner recipe that you’ll want to make again and again. The luscious and creamy sauce for marry me pork chops has fabulous flavor. The pork chops stay nice and moist because they are simmering in all of that velvety sauce. And as the name of the recipe indicates, you may just get a proposal out of this dinner!
Ingredients Needed:
- Pork Chops: I’ve used boneless chops for this recipe. You can certainly use bone-in chops, but the cooking time might be slightly longer. Thickness of the chops matter. Try to stick with 1-inch thick chops. Any thicker than that, and they will take quite some time to cook.
- The Basics: Extra virgin olive oil, all purpose flour, butter, garlic cloves and salt/pepper.
- Onion: Use a sweet yellow onion.
- Wine: Any dry white wine such as sauvignon blanc or pinot grigio will do.
- Cream: Use heavy whipping cream only. This is going to help the sauce get rich and creamy.
- Sun Dried Tomatoes: Look for julienned sun dried tomatoes that are packed in oil. They’re usually sold near the olives or in the produce section of your market.
- Parmesan Cheese: I like to buy a wedge of Parmesan and grate my own cheese nice and fresh. It tastes so much better than buying it already grated.
- Spinach: Use fresh spinach.
- Basil: Use fresh basil, for garnish.
How to make Marry Me Pork Chops:
- Season the chops with salt and pepper, and then brown them in a hot, oiled skillet on each side until golden. Remove them from the skillet and set them aside. They’ll finish cooking in the sauce later.
- Don’t wipe out the skillet. Saute the onion. Add butter and garlic until the garlic is sizzling in the butter. Stir in the flour to make a roux for the sauce. Stir in the wine and let it simmer. Add cream, water and sun dried tomatoes. Stir in the cheese and let it melt into the sauce. Then stir in the spinach.
- Finally, add the partially cooked pork chops back into the sauce. Simmer until the chops are cooked though. Garnish with basil.
Recipe Tips:
- Use a skillet that is large enough so you won’t be overcrowding the pork chops in the pan.
- Try making this recipe with boneless chicken too.
- Add a little of the sun dried tomato oil into the pan with the butter for a flavor boost in the sauce.
- Add a few sliced mushrooms to the recipe, if you’d like.
- Choose a wine that you enjoy drinking too, so you can have wine with your marry me pork chops!
- Leftovers of marry me pork chops can be stored in the refrigerator for 3 or 4 days.
What to serve with Marry Me Pork Chops:
The sauce that goes with these delicious pork chops is amazing. So make sure you serve them with things that can be scooped up with the sauce. I recommend serving with rice, mashed potatoes or polenta. Steamed broccoli or asparagus would be good veggies. And a hunk of sourdough bread ensures that no drop of sauce goes uneaten!
Marry Me Pork Chops
Ingredients
- Four 8-ounce boneless pork chops (can use bone-in, if you prefer)
- kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons butter
- 3 medium garlic cloves, minced
- 2 tablespoons all purpose flour
- ⅔ cup dry white wine
- ⅔ cup heavy whipping cream
- ½ cup water
- ⅓ cup julienne-cut sun dried tomatoes packed in oil, drained
- 1 cup grated Parmesan
- 2 cups chopped spinach
- chopped fresh basil, for garnish
- serve with rice or orzo
Instructions
- Season the pork chops with salt and pepper on both sides. In a large skillet, heat the oil over medium-high heat. Brown the pork chops for 3 to 4 minutes on each side, just until golden. Transfer to a plate (they will be cooked more later).
- Reduce the heat to medium and don't wipe out the skillet. Add the onion and saute for a few minutes until the onion is softened. Add the butter and garlic, and then stir in the flour; cook and stir for 1 minute. Add the wine; simmer for a couple of minutes. Stir in the cream, water and sun dried tomatoes. Then add the Parmesan and stir until it melts into the sauce. Taste and season with salt and pepper, as needed. Stir in the spinach.
- Add the pork chops back to the pan, along with any pork chop juices. Simmer the pork chops in the sauce until they are cooked through.
- Serve the pork chops over rice or orzo with plenty of sauce on top. Sprinkle with fresh basil.