Creamy Lemon Pork Chops with Boursin Sauce | CookOS

Creamy Lemon Pork Chops

Name: Creamy Lemon Pork Chops with Boursin Sauce
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 (7 oz) pork chops, vacuum sealed; ½ package Boursin cheese; 1 lemon, zested; 3/4 cup chicken broth; 4 oz orzo; ¼ cup chopped fresh herbs such as parsley, basil, or chives

Creamy Lemon Pork Chops are tender, vacuum-sealed pork chops finished with a bright Boursin and lemon herb sauce that rivals restaurant fare. The combination of zesty lemon zest, aromatic fresh herbs, and rich herbed cheese creates a sophisticated weeknight dinner with minimal prep.

🌍French 🏷️Pork 🏷️Lemon 🏷️Boursin 🏷️Orzo 🏷️Pasta Herbs

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Total

2h 40m

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (7 oz) pork chops, vacuum sealed
½ package Boursin cheese
1 lemon, zested
3/4 cup chicken broth
4 oz orzo
¼ cup chopped fresh herbs such as parsley, basil, or chives

6 Ingredients

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Instructions

1
Place 2 pork chops in a Suvie pan, cover with water, and place in the bottom zone of Suvie.
2
Whisk 1/2 package Boursin and 3/4 cup chicken broth together in a second Suvie pan and insert into the top zone of your Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 140°F for 1 hour, 30 minutes. Top Zone: Sous Vide at 140°F for 1 hour, 30 minutes
3
Place orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover with the lid and place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes
4
After the cook, remove pans from Suvie. Whisk zest from 1 lemon into the Boursin mixture. Remove pork chops from packaging, pat dry, and transfer to pan with Boursin, turning to coat in sauce. Transfer pork chops to a cutting board, allowing excess sauce to drip back into the pan.
5
Add orzo to Boursin mixture, stirring to incorporate. Season to taste with salt and pepper. Divide orzo between plates and top with pork chops. Garnish with fresh herbs and serve.

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Tips & Notes

Pro tips

Pat pork chops dry before searing to build a golden crust; moisture prevents browning and even cooking.
Don't skip zesting the lemon before juicing—the zest adds bright, concentrated flavor that juice alone cannot deliver.
Whisk Boursin into warm broth off heat to prevent seizing; if sauce breaks, strain through fine mesh and re-emulsify with a splash of cream.
Cook orzo al dente in salted water, then toss into the finished sauce to absorb lemon and herb flavors rather than serving on the side.

Substitutions

Boursin cheese → herbed cream cheese or mascarpone mixed with garlic and Italian seasoning (maintains creaminess and flavor)
Orzo → risotto, egg noodles, or mashed potatoes (all pair well with the lemon-herb sauce)
Chicken broth → vegetable broth or white wine reduced by half (preserves richness; use ½ cup wine + ¼ cup broth)

Storage & make-ahead

Refrigerate pork chops and sauce separately in airtight containers for up to 3 days; reheat gently in a skillet over low heat with a splash of broth to prevent drying.

Common Questions

Can I use fresh pork chops instead of vacuum-sealed?

Yes. Vacuum-sealed pork cooks more evenly, but standard chops work fine—pound them to ¾-inch thickness and adjust cooking time by 1–2 minutes per side.

What if I don't have Boursin cheese?

Substitute with cream cheese mixed with minced garlic, dried herbs, and a pinch of salt. Use the same quantity and whisk into the broth as directed.

How do I know when the pork chops are done?

Cook until the internal temperature reaches 145°F (63°C) measured at the thickest part. Slightly pink near the bone is safe; overcooked pork becomes dry.

Can I make this ahead?

Cook the pork chops and sauce separately, then reheat gently in a skillet over low heat with a splash of broth. Cook orzo fresh, or reheat briefly in salted boiling water.