What kind of pork chops work best?
Go for 1 to 1 1/2 inch thick chops if you can. Bone-in is extra forgiving and stays juicy. Thin chops cook fast and can dry out before you get a solid sear. Rib or center-cut loin chops are great here. (Sirloin chops can be tougher and benefit from a longer, gentler cook.)
What temperature should pork chops be cooked to?
The modern sweet spot is 145°F with a 3-minute rest (that is the USDA guideline). In this recipe, you can pull the chops from the pan a little earlier because they rest and then briefly rewarm in the sauce. A thermometer makes this easy and way less stressful.
Why are my pork chops tough?
Usually one of three things: the chops were too thin, the pan was not hot enough to sear, or they were cooked too long. A meat thermometer fixes most pork chop problems immediately.
Can I make this without cream?
Yes. Swap the heavy cream for half-and-half (slightly thinner) or use Greek yogurt off heat for tangy creaminess. If using yogurt, take the pan off the burner first so it does not curdle. For best results, temper it: stir a spoonful of warm sauce into the yogurt, then whisk it back into the pan.
My sauce looks greasy. What happened?
The heat was likely too high after adding the cream or butter. Lower the heat and whisk. If it still looks split, whisk in a tablespoon of broth to bring it back together.
My sauce is too thick or too thin. How do I fix it?
Too thick: whisk in a splash of broth (or water) until it loosens. Too thin: simmer gently for another minute or two. It also thickens a bit as it cools, so do not chase maximum thickness in the pan.
