Boursin Pork Chops

Creamy, Flavorful, and Easy to Make

If you’re looking for a simple yet delicious dinner that feels like a restaurant-quality meal, these Boursin pork chops are a must-try!

Juicy, pan-seared pork chops are smothered in a rich, creamy Boursin cheese sauce packed with garlic and herbs. The result? A comforting and satisfying dish that takes minimal effort but delivers big flavors.

What makes this recipe so special? It’s creamy, comforting, and easy to make. The Boursin cheese melts beautifully into a luxurious sauce, making every bite of the pork tender and flavorful.

Plus, this dish is budget-friendly and doesn’t require a long list of ingredients. Whether you’re cooking for family, entertaining guests, or just want a cozy meal for yourself, this dish fits the bill.

I love making this recipe because it’s perfect for busy nights. It takes less than 30 minutes from start to finish, making it a great option when you don’t have much time to cook.

Pair it with mashed potatoes, pasta, or even roasted veggies, and you’ve got a hearty, well-rounded meal. Plus, Boursin cheese adds a gourmet touch without extra effort, making this dish feel extra special.

About Boursin Pork Chops

Boursin pork chops are a creamy, flavor-packed twist on classic pork chop recipes. Instead of a heavy gravy or plain seasoning, these chops are coated in a rich and velvety sauce made from Boursin cheese, which melts beautifully into the pan drippings. Boursin is a soft, spreadable cheese infused with garlic and herbs, adding instant flavor without much effort.

Unlike traditional smothered pork chops that rely on flour-based gravies, this dish skips the extra steps and uses the cheese to create a naturally creamy sauce. It’s also different from breaded or fried pork chops because the focus is on the savory, cheesy goodness rather than crunch. If you love easy, one-pan meals with tons of flavor, this is the recipe for you!

Why You’ll Love It

1. Super Easy to Make – No complicated steps or fancy ingredients! Just sear the pork, make the sauce, and you’re done.
2. Rich & Creamy Flavor – Boursin cheese does all the work, creating a luxurious sauce with garlic and herbs.
3. Perfect for Any Occasion – Whether it’s a quick weeknight dinner or a special meal for guests, this dish always impresses.
4. Pairs Well with Everything – Serve it with mashed potatoes, pasta, rice, or roasted veggies for a complete meal.
5. Minimal Cleanup – It’s a one-pan wonder, meaning fewer dishes to wash after dinner!

Ingredients

• For the Pork Chops:
  • 4 boneless pork chops (about 1 inch thick)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
• For the Boursin Sauce:
  • 1 (5.2 oz) package of Boursin garlic & herb cheese
  • ½ cup heavy cream
  • ½ cup chicken broth
  • 1 tsp Dijon mustard (optional, for extra flavor)
  • ½ tsp dried thyme or Italian seasoning
  • 2 cloves garlic, minced

Ingredient Notes

• Pork Chops: Boneless pork chops work best for quick cooking, but bone-in can be used—just adjust the cooking time slightly.
• Boursin Cheese: Garlic & herb is the classic choice, but feel free to try other flavors like shallot & chive!
• Heavy Cream: This makes the sauce extra rich, but you can substitute half-and-half if needed.
• Dijon Mustard: Adds a subtle tang that enhances the sauce, but you can leave it out if you prefer a milder flavor.
• Garlic Powder vs. Fresh Garlic: Garlic powder seasons the pork chops, while fresh garlic brings out extra depth in the sauce.

Kitchen Tools Needed

• Large Skillet – A heavy-bottomed skillet (like cast iron or stainless steel) helps get a good sear on the pork chops.
• Tongs – Makes flipping the pork chops easier without piercing the meat and losing juices.
• Wooden Spoon or Silicone Spatula – This helps stir the sauce smoothly without scratching your pan.
• Meat Thermometer (Optional but Recommended) – Ensures the pork chops reach a safe internal temperature of 145°F (63°C) without overcooking.
• Measuring Cups & Spoons – For accurately portioning the broth, cream, and seasonings.

Personal Recommendation:

I love using my Lodge cast iron skillet for searing meats because it holds heat well and gives a beautiful golden crust on pork chops!

Cooking Instructions

1.Season the Pork Chops

• Pat the pork chops dry with a paper towel to help them sear better.
• Season both sides with salt, black pepper, and garlic powder.

2. Sear the Pork Chops (5-6 minutes per side)

• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Once hot, add the pork chops and sear for 5-6 minutes on one side, until golden brown.
• Flip and cook for another 5-6 minutes, or until the internal temperature reaches 145°F (63°C).
• Transfer the pork chops to a plate and cover loosely with foil.

Pro Tip: Letting the pork rest keeps it juicy! Don’t cut into it right away.

3. Make the Boursin Sauce (3-4 minutes)

• In the same pan, reduce the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
• Pour in ½ cup chicken broth, scraping up any browned bits from the pan (this adds extra flavor!).
• Stir in ½ cup heavy cream, 1 tsp Dijon mustard (if using), and ½ tsp dried thyme.

Pro Tip: Whisk continuously while adding the cream to keep the sauce smooth.

4. Melt the Boursin Cheese (2 minutes)

• Crumble in the Boursin cheese and stir until completely melted and creamy.
• Let the sauce simmer for 1-2 minutes until slightly thickened.
• Be patient! This is where the sauce turns rich and velvety.

5. Combine and Serve

• Return the pork chops (and any juices on the plate) to the pan.
• Spoon the sauce over the chops and let everything warm for 1-2 minutes.
• Serve hot with your favorite side dishes!

Pro Tip: If the sauce thickens too much, add a splash of broth to loosen it up

Tips and Tricks for Success

• Let the Pork Chops Rest Before Cooking – Taking them out of the fridge 15-20 minutes before cooking helps them cook evenly and stay tender. Cold meat straight into a hot pan can lead to tough chops!
• Get a Good Sear – Don’t move the pork chops around while they’re searing. Let them develop a golden crust before flipping—it locks in flavor!
• Adjust the Sauce Consistency – If the sauce is too thick, stir in a little extra chicken broth. If it’s too thin, let it simmer for an extra minute or two.
• Use a Meat Thermometer – Pork dries out fast if overcooked! 145°F (63°C) is the magic number for juicy chops.
• Double the Sauce (Because It’s That Good!) – If you love extra sauce for spooning over mashed potatoes or rice, double the ingredients for the sauce—you won’t regret it!

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Ingredient Substitutions and Variations

• No Boursin? Try Cream Cheese & Herbs! – Mix 5 oz of softened cream cheese with ½ tsp garlic powder, ½ tsp dried herbs, and a pinch of salt for a similar creamy texture and flavor.
• Make It Spicy – Add a pinch of red pepper flakes or a splash of hot sauce to give the sauce a little kick.
• Dairy-Free Option – Use coconut cream instead of heavy cream and swap Boursin for a dairy-free garlic & herb cheese spread.
• Use a Different Protein – This creamy sauce also works beautifully with chicken breasts, salmon, or even shrimp! Just adjust cooking times accordingly.
• Add Mushrooms or Spinach – Sauté sliced mushrooms or baby spinach in the pan before adding the Boursin cheese for extra flavor and texture.

Serving Suggestions

• Mashed Potatoes – The creamy Boursin sauce is perfect for spooning over buttery mashed potatoes. This is my favorite way to enjoy it!
• Roasted Vegetables – Serve with roasted broccoli, asparagus, or Brussels sprouts for a balanced and colorful meal.
• Pasta or Rice – A simple side of pasta or fluffy rice soaks up the delicious sauce. Garlic butter noodles are especially tasty!
• Crusty Bread – A warm slice of crusty bread is great for soaking up every last drop of the creamy sauce.
• Side Salad – A light salad with a tangy vinaigrette (like a lemony arugula salad) helps cut through the richness of the dish.

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Storage and Reheating Instructions

• Storage: Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but don’t worry—it’s easy to bring it back to life!
• Reheating on the Stovetop: Add a splash of chicken broth or milk to loosen up the sauce and warm everything over medium-low heat until heated through.
• Microwave Reheating: Place pork chops in a microwave-safe dish, add a little broth or cream, and cover. Heat in 30-second intervals, stirring the sauce in between, until warm.
• Freezing: While the pork chops freeze well, the creamy sauce doesn’t—it can separate when thawed. If freezing, store the chops separately and make a fresh batch of sauce when reheating.

Pro Tip: If the sauce looks grainy after reheating, just whisk in a little more cream over low heat to smooth it out!

Frequently Asked Questions

Can I use bone-in pork chops instead of boneless?

Yes! Bone-in chops work great, but they take a little longer to cook. Just add an extra 2-3 minutes per side and check that they reach 145°F (63°C) internally.

What if I don’t have Boursin cheese?

No problem! You can substitute cream cheese mixed with garlic powder and dried herbs, or use a similar flavored soft cheese like Alouette or Rondelé.

How do I keep my pork chops from drying out?

The key is not overcooking them! Use a meat thermometer and take them off the heat as soon as they hit 145°F. Also, letting them rest for a few minutes after cooking helps keep them juicy.

Can I make this dish ahead of time?

Yes! You can prep the sauce separately and reheat it when ready to serve. Cook the pork chops fresh for the best texture.

What can I do if my sauce is too thick?

Just add a splash of chicken broth or cream and stir over low heat until it loosens up. If it’s too thin, let it simmer for a minute or two longer.

Can I make this low-carb or keto-friendly?

Absolutely! The sauce is already low-carb, so just pair it with cauliflower mash or sautéed greens instead of pasta or potatoes.

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I’d love to hear how this turns out for you! Let me know in the comments—did you serve it with mashed potatoes, pasta, or something else? And if you made any fun twists, I’d love to know! Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!