Creamy Garlic Pork Chops Recipe

Discover the ultimate Creamy Garlic Pork Chops recipe for a delicious and easy weeknight dinner! These tender pork chops are cooked to perfection in a rich, flavorful garlic cream sauce. Perfect for busy nights, this one-pan dish is ready in just 30 minutes. Made with simple ingredients like garlic, chicken broth, and heavy cream, it’s a comforting meal that the whole family will love.

Ingredients:

• 4 pork chops (see notes)
• Salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 whole head garlic, cloves peeled
• 1 tablespoon flour
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 3/4 cup heavy/whipping cream
• Fresh parsley, chopped (optional, to taste)

Instructions:

1. Remove the pork chops from the fridge 15-30 minutes before starting the recipe, if possible. Generously season both sides with salt and pepper.
2. In a deep skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the pan is hot, cook the pork chops for 3-5 minutes per side until golden brown (3 minutes for thinner chops and 5 minutes for pork chops up to 1″ thick). Transfer the pork chops to a plate once seared.
3. Add the remaining butter and garlic cloves to the skillet. Reduce the heat to medium (or medium-low if using a cast-iron skillet). Cook, stirring frequently, for about 3 minutes until the garlic is lightly browned on the outside.
4. Push the garlic to one side of the pan and sprinkle the flour in, avoiding the garlic. Cook for about 30 seconds, then stir to combine with the butter, forming a quick roux.
5. Pour in the chicken broth and lemon juice. Stir and cook for about a minute until the sauce thickens.
6. Add the garlic powder and cream. Stir or whisk until the garlic powder is fully dissolved.
7. Return the pork chops to the skillet and cook for another 3-5 minutes until the sauce thickens slightly and the pork chops are fully cooked through (145°F minimum). Allow the sauce to bubble gently, avoiding a vigorous boil. Remember, the pork’s temperature will continue to rise after removing it from the heat. Let it rest for a few minutes before serving. Adjust the seasoning of the sauce with additional salt and pepper as needed and garnish with parsley if desired.

Notes:

• To avoid overcooking, use an instant-read thermometer. Pork is safe to eat at 145°F with a slight pink inside.
• You can use boneless or bone-in pork chops. Choose chops that are 0.75-1″ thick for the best results. Thicker or thinner chops may require adjusted cooking times.
• Nutritional information is provided as a courtesy and should be considered an estimate. Ingredient variations may affect accuracy.