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Pork Chops with Creamy Chive Sauce

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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In just 20 minutes, you can have this succulent and herb-flecked entrée on the table. Only five ingredients and one skillet are required.
By Deborah Harroun
Updated Oct 22, 2012
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  • 1 tablespoon olive oil
  • 4 boneless pork chops, 1/2 inch thick (4 oz each)
  • Salt and pepper
  • 1/3 cup chicken broth
  • 4 oz (half of 8-oz package) cream cheese, cut into cubes
  • 1/4 cup chopped fresh chives


  • 1
    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.
  • 2
    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.
  • 3
    Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with roasted potato wedges to complete the meal.
  • tip 2
    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.
  • tip 3
    You can substitute your favorite herb for the chives, and sprinkle with chopped green onion tops instead.


Nutrition Facts are not available for this recipe
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