Boursin Pork Chops

1. 1

   Pat the chops dry with paper towels, then season both sides with salt, pepper, and granulated garlic. If using garlic powder, use a little more.

2. 2

   Heat the oil and butter in a large nonstick skillet over medium-high heat until the butter stops sizzling. Add the seasoned pork chops and brown them on both sides, about 3 minutes per side. Remove the chops from the skillet and keep them warm.

3. 3

   Add the shallots and mushrooms to the same skillet. Reduce the heat to medium and cook, stirring, until the mushrooms start to soften and release their moisture, about 5 minutes. Season with just a pinch of salt, or to taste.

4. 4

   Nestle the chops back into the skillet with any accumulated juices, and spoon some of the vegetables over the tops of the chops. Cover, reduce the heat to low, and simmer for 3 to 5 minutes.

5. 5

   Turn the heat back up to medium, stack the chops on one side of the skillet, stir the cream into the pan drippings, and add the Boursin. Stir constantly until the cheese melts and the sauce is bubbling, about 2 minutes.

6. 6

   Redistribute the chops in the skillet and cook until an instant-read thermometer inserted near the center registers 145 degrees F (63 degrees C), about 5 minutes more. Garnish with chives and serve warm.

• Calories 819.34 kcal High
• Protein 35.32 g Good Source
• Carbs 11.8 g Moderate
• Total Fat 67.52 g High
• Saturated Fat 34.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 270.58 mg High
• Sodium 2581.43 mg High
• Fiber 1.06 g Low Source
• Sugar 6.98 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 92.94 mg Low Source
• Iron 3.38 mg Moderate
• Potassium 138.59 mg Low Source
• Vitamin A 195.36 mcg_rae Good Source
• Vitamin C 5.67 mg Low Source
• Vitamin D 0.51 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅