Herb Butter Pork Loin Chops by Creole Contessa
Herb butter pork loin chops by our friend Lisa, the Creole Contessa! She puts a Creole spin on family favorites and cultural foods. And the gravy is sooo good!
Ingredients
- 3 lbs pork loin chops boneless, 2 inch thickness
- 8 ounces garlic herb butter
- 2 cups red onion sliced
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons garlic cloves crushed
- 1 tablespoon creole seasoning
- 1 tablespoon old bay seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
- extra virgin olive oil
- Italian parsley for garnish
Instructions
- Mix seasoning blend and set aside.
- Rinse pork and pat dry. Place into a large bowl. Coat with olive oil and half of the spice blend.
- Heat a large skillet with about 4 tablespoons of olive oil over medium heat.
- Add pork chops in batches and brown for 4-5 minutes on each side.
- Add more oil if needed. Remove pork from pan, place on a plate, and repeat until all the chops have been browned.
- To the empty pan add four ounces of butter and two tablespoons of olive oil.
- Add red onions, one tablespoon of seasoning blend and saute for about five minutes. Add garlic and cook one minute more.
- Add broth, remaining spices, and pork chops to the pan.
- Cook for about 15 minutes over medium heat. Add heavy cream and simmer ten minutes more
- Toss in remaining butter, stir until melted, and serve.
- Pork should reach a temperature of 145 F.
- Garnish with parsley and serve immediately.
Notes
Thank you to Lisa, the Creole Contessa, for sharing this amazing recipe with us! Be sure to follow her online @creolecontessa!
Nutrition
Calories: 1125kcal | Carbohydrates: 30g | Protein: 76g | Fat: 83g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 268mg | Sodium: 2453mg | Potassium: 511mg | Fiber: 5g | Sugar: 8g