When I think of easy ways to make pork, I often turn to easy instant pot recipes, a slow cooker recipe, or my air fryer. But this Boursin Pork Chops recipe is now my go-to!
What is Boursin Cheese?
Boursin, also known as gournay cheese is a soft cheese — it is essentially a French version of cream cheese. It’s delicate and delicious and melts into an incredibly tasty creamy herb sauce.
Why You’ll Love These Simple Boursin Pork Chops
If you like to save time in the kitchen, these pork chops are just what you need.
- Speedy – This recipe is a savior on busy weeknights when you want a delicious meal but don’t have a ton of time.
- Minimal Cleanup – Using just one cast iron skillet means that you don’t have to devote a ton of time to doing dishes after dinner.
- Full of Flavor – Thanks to the addition of the flavored gournay cheese, these pork chops are packed full of delicious flavor without having to even open your spice cabinet.
Ingredients
These simple ingredients come together to create the most luscious, creamy sauce for your pork dinner.
- Thick-Cut Pork Chops – The ideal thickness for the best pork chops is about 1 inch. This will create a perfectly seared crust while also maintaining moistness — thinner pork chops may cook too quickly. We also prefer to use boneless pork chops for this recipe.
- Seasoned Salt – While I like to use seasoned salt, course kosher salt will work, too.
- Ground Black Pepper – Pepper helps to give the pork a little bit of subtle heat.
- Shallot – Mince the shallot finely so that it can be evenly dispersed throughout the sauce.
- Garlic and Herb Gournay Cheese – This soft, flavored cheese helps to create the decadent boursin gravy but it also adds flavor, too. I prefer to use boursin cheese (hence the name of the recipe!)
- Low-Sodium Chicken Broth – Chicken broth acts as the base of the sauce and adds rich flavor.
- Cornstarch – While optional, cornstarch can help to create a thicker sauce.
Variations
This easy boursin pork chops recipe is a great starting place — you can make all sorts of creative changes.
- Spices and Herbs – Add fresh herbs like rosemary, sage, and tarragon. Or add some heat with cayenne or crushed red pepper flakes. You can also add a few cloves of garlic or garlic powder, too.
- Cheese – Use traditional cream cheese, goat cheese, or any other soft cheese. You can also use other flavors of gournay.
- Broth – Instead of chicken stock or broth, you can use vegetable broth. Just make sure it is low-sodium to stay in control of the saltiness.
- Mushrooms – Create a mushroom gravy by adding chopped mushrooms to the pan sauce.
- Sour Cream – Instead of the cornstarch slurry, add a little tang by thickening the sauce with sour cream.
- Chicken – You could totally make boursin chicken with the same recipe. Just keep in mind the cook time will differ. Use a meat thermometer to make sure it’s done.
How to Make Magic Pork Chops
This one-pan pork chop recipe is a quick way to get dinner on the table.
- Prep Pork Chops. Using dry paper towels, blot the moisture off of the pork chops. Trim the excess fat off of the pork chops with a sharp knife.
- Season. Rub the seasoned salt and pepper into each side of the pork chops.
- Brown. Place the pork chops in a preheated cast iron skillet. After the first side is browned (which should take about 2-3 minutes), flip the chops to sear the other side of the pork chop. Place chops on a plate and lower the heat on the stove.
- Sauté Shallot. If there is not enough pork fat, add a little bit of olive oil or other neutral flavored oil. Saute the shallot in the pan briefly before adding the chicken broth and gournay cheese. Be sure to loosen the brown bits from the bottom of the pan while sauteing.
- Heat. Using a wooden spoon stir the ingredients together until combined. When the cheese has fully melted, place the pork chops back in the pan and coat with the sauce.
- Add Pork Chops Back. Cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit. Cooking time may vary, so be sure to use an instant-read thermometer.
- Thicken. For a thicker sauce, mix up a cornstarch slurry in a small bowl and add it to the gournay sauce.
- Enjoy. Serve immediately over the starch of your choice. We served this batch with lemon couscous.
What to Serve with Boursin Pork Chops
These pork chops are perfect for any busy weeknight. They’re great for both family meals and intimate dinners. We love to serve this hearty dish over starches like toasted couscous, creamy mashed potatoes, buttered noodles, or brown rice.
You can also serve it with veggies like cauliflower rice, green bean artichoke casserole, beer and bacon sauerkraut, honey glazed carrots, or steamed green beans.
I also like to garnish mine with fresh parsley or fresh thyme for an added touch- especially during the holiday season!
Storage and Freezing
After leftover pork chops have cooled to room temperature you can refrigerate or freeze them.
How to Store
Store pork chops in an airtight container or wrapped in plastic wrap in the refrigerator for 3-4 days.
Can I Freeze Boursin Pork Chops?
Place pork chops in a resealable freezer bag or freezer-safe container for up to 3 months.
Common Questions about Boursin Pork Chops
One of the most important parts of making sure that you get the best results when making pork chops is to ensure that you choose pork chops that are approximately 1 inch thick. Also, to make moist pork chops, you’ll also want to closely monitor the internal temperature of the pork on your meat thermometer while cooking to avoid over-cooking your chops.
Either method will work, but we find that searing the pork chops on the stovetop creates a delectable crust. Plus, it’s a bit easier to make a one-pan meal by cooking them entirely on the stove.
After ensuring that the exterior of the pork is dry, rub your chosen seasonings over it evenly.
More Easy Meaty Meals
Pork chops are a delicious, easy and fast, but so are these others comfort dinners.
Boursin Pork Chops
Equipment
Ingredients
- 4 thick-cut pork chops
- 1 teaspoon seasoned salt , or coarse kosher salt
- 1/2 teaspoon ground black pepper
- 2 shallots , minced
- 5.2 ounces garlic and herb gournay cheese (Boursin) , or other soft cheese
- 1 cup low-sodium chicken broth
- 2 teaspoons cornstarch , optional
Instructions
- Trim pork chops of excess of fat and blot with a paper towel to dry.
- Season both sides with seasoned salt (or coarse kosher salt) and ground pepper.
- Heat a large cast iron skillet over medium heat and add the pork chops. Brown on both sides for 3-4 minutes per pork chop.
- Remove the pork chops to a plate, set aside.
- Reduce to low heat. There should be some remaining pork fat in the pan, if not, add 1 teaspoon of neutral oil. Add the shallot, sauteing for 1-2 minutes.
- Add the gournay cheese and chicken broth, stirring until the cheese has melted into the broth.
- Add the pork chops back to the pan sauce, turning to coat. Continue to simmer until the pork chops reach an internal temperature of 145°F. The cook time will depend on how thick your pork chops are, but will range from 3 minutes to 8 minutes.
- If you want a thicker sauce, whisk cornstarch with 1 tablespoon of water or broth and then stir into the pan sauce.
- Serve hot over rice, couscous, pasta or mashed potatoes.
- If you have tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Nutrition
These truly are magical. The sauce was so tasty! And cooked perfect!
This Magic Pork Chops recipe looks so creamy and delicious, definitely a good recipe to have handy for a daily basis menu. Thanks for sharing 🙂
I’m always up for an easy and delicious meal that my whole family will love.
The sauce for this was amazing. Such a good way to make pork chops.
This is incredible! Love that you are using Boursin cheese… one of my favorites. So creamy and delicious!