Boursin Pork Chops

Boursin Pork Chops pair golden-seared pork with a smooth garlic-herb pan sauce that makes a simple skillet meal feel wonderfully special. Shallot and fresh garlic build savory depth, while Dijon adds gentle tang and a touch of lemon keeps the rich cheese sauce balanced.

Because the pork finishes right in the sauce, every chop gets coated in all that savory flavor without extra pans or complicated steps. A little heavy cream gives the sauce a velvety finish, while chicken broth keeps it perfectly spoonable for mashed potatoes, rice, or vegetables.

Serve these pork chops with mashed potatoes and green beans for a cozy, complete dinner. The combination is rich and comforting without becoming too heavy, and the whole meal still feels polished enough to serve when an everyday dinner deserves something extra.

Recipe Yield: 4 servings

INGREDIENTS

4 boneless center-cut pork chops, about 1 inch thick, 5–6 oz each
1 (5.2-oz) package Boursin Garlic & Fine Herbs cheese
¼ cup heavy cream
¾ cup low-sodium chicken broth, plus more as needed
1 tsp Dijon mustard
1 small shallot, finely chopped
2 garlic cloves, minced
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp dried thyme
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp fresh lemon juice
2 tbsp finely chopped fresh parsley

INSTRUCTIONS

1. Season the pork chops:
Pat the pork chops very dry. Season both sides evenly with salt, black pepper, garlic powder, and thyme.

2. Sear until golden:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops in a single layer. Sear for about 3 minutes on the first side and 2–3 minutes on the second, until deeply golden. Transfer to a plate.

3. Build the skillet sauce:
Reduce the heat to medium. Add butter and shallot, then cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds. Pour in chicken broth and Dijon, scraping up the browned bits. Simmer for 2 minutes.

4. Make it creamy:
Reduce the heat to low. Add the Boursin and heavy cream, stirring until completely smooth. Gently simmer for 1–2 minutes, then stir in the lemon juice.

5. Finish the pork chops:
Return the pork chops and any accumulated juices to the skillet. Spoon sauce over the top and gently cook for 2–5 minutes, depending on thickness, until the centers reach 145°F. Add a splash of chicken broth if the sauce becomes thicker than desired.

6. Rest and serve:
Transfer the pork chops to serving plates and rest for 3 minutes. Stir parsley into the sauce, then spoon the warm Boursin sauce generously over the pork chops and serve.

Helpful Tips to Perfect This Recipe

• Choose 1-inch pork chops: Chops around 1 inch thick brown beautifully while leaving enough time to finish gently in the Boursin sauce without drying out.
• Watch temperature rather than the clock: Pork chop thickness and skillets vary, so begin checking early. Cook the chops to 145°F, then give them the full 3-minute rest.
• Keep the Boursin sauce gentle: Once the cheese and cream are added, use low heat rather than a hard boil. This helps the sauce stay smooth and silky.
• Adjust the sauce at the end: Boursin thickens as it simmers. If the sauce becomes too thick, stir in chicken broth 1 tbsp at a time until it is easily spoonable.