Pan-Seared Pork Chops with Creamy Onion Sauce

Thick sirloin pork chops quickly seared and topped with a rich, creamy onion pan sauce, served alongside fluffy white rice, tender broccoli, and colorful bell peppers, with convenient pre-roasted potatoes.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $6.34/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• quick
• sauté
• savory

Ingredients

• 2 thick sirloin pork chops (about 1.5 pounds total)
• 1 tablespoon olive oil
• 1 yellow onion (small, thinly sliced)
• 2 bell peppers (seeded and thinly sliced)
• 1 head broccoli (cut into florets)
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 pinch salt (to taste)
• 1 pinch black pepper (freshly ground, to taste)
• 0.5 cup heavy whipping cream
• 0.5 cup cottage cheese
• 1 cup white rice (uncooked)
• 2 cup water
• 1 pound roasted potatoes (pre-cooked, for reheating)
• 1 tablespoon unsalted butter

Instructions

1. Begin by cooking the white rice: Combine 1 cup white rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, pat the thick sirloin pork chops dry with paper towels. Season generously on both sides with salt, black pepper, garlic powder, and onion powder.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned pork chops and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 145°F). Remove chops from the skillet and set aside on a plate, tented with foil, to rest.
4. To the same skillet, add the sliced yellow onion, bell peppers, and broccoli florets. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. If needed, add a splash of water or a teaspoon of olive oil to prevent sticking.
5. While vegetables cook, reheat the roasted potatoes. You can microwave them for 2-3 minutes, or add them to the skillet with the vegetables during the last 3-4 minutes to warm through.
6. Reduce heat to low. Stir in the heavy whipping cream and cottage cheese into the skillet with the vegetables. Stir gently until heated through and the cottage cheese begins to melt slightly into a creamy sauce. Stir in 1 tablespoon unsalted butter. Season the sauce with a pinch more salt and pepper to taste.
7. Serve the pan-seared pork chops topped with the creamy onion sauce, alongside the cooked white rice, sautéed vegetables, and reheated roasted potatoes.

Notes

Ensure pork chops are patted dry for a better sear. For the creamiest sauce, ensure the heat is low when adding the heavy cream and cottage cheese to prevent curdling. You can always blend a small portion of the cottage cheese with the cream before adding, if you prefer a perfectly smooth texture.

Nutrition (per serving)

• Calories: 705
• Protein: 54.4 g
• Carbohydrates: 64.5 g
• Fat: 26.5 g
• Fiber: 5 g
• Sodium: 200 mg
• Saturated Fat: 15 g
• Sugar: 10 g
• Cholesterol: 160 mg