Go Back

Creamy Garlic Pork Chops

A quick and delicious recipe for pork chops cooked in a creamy garlic sauce, perfect for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless pork chops Ensure the chops are of even thickness for even cooking.
  • 3/4 cup heavy cream Can substitute with coconut milk for a dairy-free option.
  • 1/2 cup chicken broth
  • 2 tablespoons butter Divided into two tablespoons for different steps.
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1 tablespoon flour For thickening the sauce.
  • 1/4 teaspoon garlic powder
  • salt To taste.
  • black pepper To taste.
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Allow the pork chops to sit at room temperature for 15-30 minutes. Season them generously with salt and pepper.
Cooking
  1. Heat olive oil and 1 tablespoon of butter in a deep skillet over medium-high heat.
  2. Sear the pork chops for 3-5 minutes per side until golden. Transfer to a plate when done.
  3. In the same skillet, add the remaining butter and garlic. Cook over medium heat for about 3 minutes until the garlic browns slightly.
  4. Push the garlic aside, sprinkle in the flour, and cook for 30 seconds to create a quick roux.
  5. Pour in the chicken broth and lemon juice, stirring until the sauce thickens (about 1 minute).
  6. Add garlic powder and cream, stirring until well combined.
  7. Return the pork to the skillet and cook for an additional 3-5 minutes until the sauce thickens slightly and the pork reaches a minimum temperature of 145°F.
  8. Let it rest for a few minutes off the heat to finish cooking. Season the sauce with extra salt, pepper, and parsley as desired.
  9. Serve and enjoy!

Notes

Serve over creamy mashed potatoes or with roasted vegetables. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months.