Pork Chops with Roasted Red Pepper Cream

I serve this over rice to soak up all the cream sauce.

4 bone-in rib or center-cut pork chops, about 1 inch thick
Salt and Pepper
1 tablespoon vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 cup low-sodium chicken broth
3/4 cup heavy cream
1 (8 oz) jar roasted red peppers, drained and chopped
2 teaspoons light brown sugar
1/4 cup chopped fresh basil

Pat chops dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering and just smoking. Add chops and cook until well-browned and meat registers 145* on an instant-read thermometer, about 5 minutes per side. Transfer to a plate and cover with foil.

Add onion to empty skillet and cook until softened, about 3-5 minutes; add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar, and simmer, scraping up any browned bits with a wooden spoon, until sauce thickens slightly, about 5 minutes. Off heat, add any accumulated pork juices back to the pan and stir in basil. Season with salt and pepper. Spoon sauce over chops.

*If you don't have fresh basil, substitute a couple teaspoons dried, adding to the pan with the broth. It won't look as pretty, but it will taste as good.