Ah, you want a creamy pork chop dish featuring meatballs—basically combining tender pork chops with juicy meatballs in a rich sauce. Here’s a way to do it:
Creamy Pork Chops with Meatballs
Ingredients (serves 4):
For Meatballs:
- 1/2 lb ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small egg
- 1 clove garlic, minced
- Salt and pepper
For Pork Chops & Sauce:
- 4 boneless pork chops (~1 inch thick)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
Instructions:
- Make the meatballs:
- Mix ground pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper.
- Form into small meatballs (~1 inch).
- In a skillet over medium heat, sear meatballs until golden on all sides. Remove and set aside.
- Cook pork chops:
- Season pork chops with salt and pepper.
- In the same skillet, add oil/butter and sear chops 3–5 minutes per side until golden. Remove and set aside.
- Prepare creamy sauce:
- In the skillet, sauté onions until soft, then add garlic.
- Stir in chicken broth, cream, Dijon mustard, and thyme. Simmer 2–3 minutes until slightly thickened.
- Combine:
- Return pork chops and meatballs to the skillet.
- Spoon sauce over them, cover, and simmer 5–7 minutes until pork chops are fully cooked (145°F / 63°C) and meatballs are heated through.
- Serve:
- Serve with mashed potatoes, rice, or egg noodles, spooning extra creamy sauce over everything.
If you like, I can also give a baked casserole-style version where the meatballs and pork chops cook together in the creamy sauce—super easy for a weeknight dinner. Do you want me to do that?
