Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

The cream sauce makes these pork chops deliciously rich. For an extra-flavorful spin, try the rosemary and wine variation.

Source: Better Homes and Gardens


Recipe Summary test

30 mins
20 mins
8 mins
58 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.

  • In an extra-large ovengoing skillet heat oil over medium-high heat. Add meat; cook 8 minutes or until well browned on all sides. Transfer skillet to oven. Roast 8 to 10 minutes for medium-rare (135°F).* Remove meat from skillet and cover loosely with foil. Drain off fat.

  • For pan sauce, in skillet melt butter over medium heat. Add shallots; cook 3 minutes, stirring to scrape up crusty brown bits. Remove skillet from heat. Carefully add Cognac. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by about half. Add cream. Return to boiling; reduce heat. Boil gently, uncovered, 3 to 5 minutes or until slightly thickened, stirring frequently. Slice meat and serve with pan sauce.

Rosemary-Roasted Beef Shoulder Tenders

Prepare as directed, except reduce cracked pepper to 2 tsp. and add 2 Tbsp. snipped fresh rosemary to pepper mixture. Use dry red wine in place of the Cognac.


If using a center-cut tenderloin roast, increase roasting time to 35 minutes for medium-rare (135°F).

Nutrition Facts

643 calories; fat 48g; cholesterol 188mg; saturated fat 24g; carbohydrates 5g; mono fat 13g; poly fat 6g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 37g; vitamin a 1165.8IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 7.8mg; vitamin b6 0.9mg; folate 18.6mcg; vitamin b12 6.9mcg; sodium 605mg; potassium 691mg; calcium 68mg; iron 3.8mg.