Chuletas de cerdo cremosas con ajo

Ingredientes

• 4 pieces boneless pork chops (about 1 inch thick) (Look for even thickness for even cooking.)
• Salt and freshly ground black pepper (To taste.)
• 2 tablespoons olive oil or unsalted butter (Butter gives more richness.)
• 4 cloves garlic, minced (Fresh garlic for depth; reduce if you prefer subtler garlic flavor.)
• 1/2 cup chicken broth (Low-sodium if you’re watching salt.)
• 1 cup heavy cream (For the richest sauce; swap Greek yogurt or half-and-half for a lighter option.)
• 1 teaspoon Dijon mustard (Brightens the sauce and balances richness.)
• 1 tablespoon fresh lemon juice (Adds a lift.)
• 2 tablespoons chopped fresh parsley or thyme (Fresh herbs finish the dish with brightness.)
• 1/2 teaspoon paprika or smoked paprika (Optional for warmth.)
• 1 tablespoon grated Parmesan (Optional for umami.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Pat the pork chops dry and season generously with salt and pepper on both sides.

3. 3

   Heat a large skillet over medium-high heat and add olive oil or butter.

4. 4

   Once shimmering, add pork chops and sear for 3 to 4 minutes per side until nicely browned.

5. 5

   Transfer to a plate and tent with foil.

6. 6

   --- Cooking ---

7. 7

   Reduce heat to medium and add a touch more butter if needed.

8. 8

   Add minced garlic and sauté for about 30 seconds until fragrant.

9. 9

   Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

10. 10

    Stir in heavy cream, Dijon mustard, lemon juice, and paprika if using.

11. 11

    Simmer the sauce gently until it begins to thicken, about 3 to 5 minutes.

12. 12

    Return the pork chops to the skillet, spoon the sauce over them, and simmer for another 3 to 5 minutes until internal temperature reaches 145°F.

13. 13

    Let the chops rest in the sauce off the heat for 2 minutes.

14. 14

    Finish with fresh parsley or thyme and a sprinkle of Parmesan if desired.