Boursin Pork Chops entered my kitchen on an evening when the community garden held its small monthly potluck. Families carried folding chairs across the gravel paths, neighbors traded herbs from their plots, and a few teenagers handed out iced tea from mismatched pitchers.
I’d set up beside Mrs. Patel, who had a tray of spiced lentil fritters, and across from the Ramirez twins who were proudly passing around their freshly baked cornbread. Right next to the herb beds, a group of teachers chatted as they arranged salads and pies on a table that wobbled slightly on uneven ground.
While everyone settled in, I unpacked my skillet of Boursin Pork Chops, still warm from the stove. As the lid lifted, the creamy aroma mingled with the scent of garden basil and grilled vegetables nearby.
A little boy wandered over first, curious about the steam swirling into the cool air, and soon a couple of college students joined him, commenting on how the sauce glistened around the golden pork. Moments later, the garden volunteers drifted toward the skillet with paper plates in hand.
Seeing the cluster of neighbors sharing quiet appreciation for each bite gave the dish an unexpected charm that night. The Boursin Pork Chops weren’t meant to be grand; they simply found their place among laughter, folding chairs, and mismatched potluck plates.
Short Description
Boursin Pork Chops are tender seared pork chops simmered in a creamy sauce made with Boursin cheese, onions, and broth for a comforting, flavorful main course.
Key Ingredients
- 4 pork chops
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, chopped
- ¾ cup chicken broth
- 1 package Boursin Fine Herbs and Garlic cheese (150 g)
- 1 to 2 tablespoons chopped parsley
Tools Needed
- Large skillet
- Tongs
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Season the Pork Chops
Take the pork chops out of the fridge 15 to 30 minutes in advance. Pat dry and season with garlic powder, salt, and pepper.
Step 2: Sear the Pork Chops
Heat olive oil and butter in a skillet over medium high heat. Once hot, sear the pork chops for 3 to 5 minutes per side until golden. Transfer to a plate.
Step 3: Sauté the Onions
Add chopped onions to the skillet and cook for about 5 minutes until softened. Add a splash of olive oil if needed.
Step 4: Build the Sauce
Pour in the chicken broth and add the Boursin cheese. Stir until the sauce becomes smooth and creamy. Let it bubble gently for 4 to 5 minutes.
Step 5: Return the Pork
Add the pork chops and any juices back into the skillet. Cook for another 3 to 5 minutes until the sauce thickens and the pork reaches at least 145°F internally.
Step 6: Finish with Herbs
Stir in parsley and adjust seasoning. Serve immediately.
Why You’ll Love This Recipe
Incredibly creamy and flavorful with minimal effort
A great way to elevate everyday pork chops
Uses simple ingredients that create a restaurant quality sauce
Ready in under 30 minutes
Works well for weeknights or gatherings
Mistakes to Avoid & Solutions
Cooking pork straight from the fridge
Cold meat seizes and cooks unevenly.
Solution: Rest the pork chops on the counter for 15 to 30 minutes first.
Letting the garlic powder burn
High heat burns spices quickly.
Solution: Season the pork before searing and avoid adding more spices to the hot skillet.
Overcrowding the skillet
Crowding prevents proper browning.
Solution: Sear in batches if your skillet is small.
Adding Boursin too early
Cheese can separate over very high heat.
Solution: Add it once the broth is warmed and keep the sauce at a gentle bubble.
Overthickening the sauce
Sauce reduces quickly.
Solution: Add a splash of broth if the sauce becomes too thick before serving.
Serving and Pairing Suggestions
Serve with mashed potatoes or roasted baby potatoes
Pair with steamed green beans or sautéed spinach
Offer with rice pilaf or buttered noodles
Add crusty bread to soak up extra sauce
Perfect for family style plating or individual servings
Storage and Reheating Tips
Store leftovers in an airtight container for up to 3 days
Reheat gently on the stovetop with a splash of broth to loosen the sauce
Microwave on medium heat in short intervals to prevent toughening
Avoid freezing, as cream based sauces can separate
FAQs
1. Can I use boneless pork chops?
Yes, just reduce searing time since they cook faster.
2. Can I substitute another cheese?
Cream cheese with herbs works, but the flavor will be milder.
3. Can I make the sauce thicker?
Let it simmer uncovered a bit longer until it reaches your desired consistency.
4. Do thicker chops work better?
Yes, chops up to 1 inch thick stay juicy and tender.
5. Can I add mushrooms?
Absolutely. Sauté sliced mushrooms with the onions for extra flavor and texture.
Tips & Tricks
Pat the pork very dry for the best sear
Use a stainless or cast iron skillet for deeper browning
Stir the Boursin gently as it melts to keep the sauce silky
Add a small squeeze of lemon at the end for brightness
Let the sauce thicken naturally rather than rushing the simmer
Recipe Variations
Creamy Mushroom Boursin Pork Chops
Sauté 1 cup sliced mushrooms before adding onions, then follow the recipe as written.
Spinach Boursin Pork Chops
Add 2 cups fresh spinach in Step 5 and let wilt into the sauce.
Smoked Paprika Version
Add ¼ teaspoon smoked paprika to the pork seasoning for a deeper flavor.
Chicken Variation
Replace pork chops with chicken breasts, pounded slightly for even cooking. Adjust searing time to 4 minutes per side.
Lightened Version
Use reduced fat Boursin and replace half the broth with milk.
Final Thoughts
Serving Boursin Pork Chops at the garden potluck gave the evening a comforting anchor among the friendly chatter and shared dishes. Watching neighbors gather around the skillet, asking questions and reaching for seconds, made the dish feel like it belonged exactly where it was that night. The creamy sauce and tender pork fit right into the relaxed outdoor setting.
At home, the recipe brings the same sense of warmth to the dinner table. The simple steps, the fragrant sauce, and the familiar richness make it a dish I return to when I want something grounding yet special. Boursin Pork Chops carry a quiet charm that fills the kitchen with calm, offering a moment of comfort that is easy to share and easy to savor.
Creamy Boursin Pork Chops
Ingredients
- 4 pork chops
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion chopped
- ¾ cup chicken broth
- 1 package Boursin Fine Herbs and Garlic cheese 150 g
- 1 to 2 tablespoons chopped parsley
Instructions
- Take pork chops out of the fridge 15–30 minutes early, pat dry, and season with garlic powder, salt, and pepper.
- Heat olive oil and butter, sear pork chops 3–5 minutes per side until golden, then remove.
- Sauté chopped onion for 5 minutes until softened, add more oil if needed.
- Pour in broth, add Boursin cheese, and stir until smooth. Simmer for 4–5 minutes.
- Return pork chops and juices to the skillet, cook 3–5 minutes until sauce thickens and pork reaches 145°F.
- Stir in parsley, season to taste, and serve immediately.
