In just 20 minutes, you can have this succulent and herb-flecked entrée on the table. Only five ingredients and one skillet are required.
tablespoon olive oil
boneless pork chops, 1/2 inch thick (4 oz each)
Salt and pepper
cup chicken broth
oz (half of 8-oz package) cream cheese, cut into cubes
cup chopped fresh chives
In large skillet, heat oil over medium heat. Generously sprinkle both sides of pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork chops to plate; cover to keep warm.
Add broth and cream cheese to warm skillet. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth. Stir in 3 tablespoons of the chives.
Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.
Serve with roasted potato wedges to complete the meal.
If you aren’t a pork fan, this would work equally well with boneless skinless chicken breasts. The cooking time may be longer, depending on the thickness of the chicken.
You can substitute your favorite herb for the chives, and sprinkle with chopped green onion tops instead.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.