Creamy Garlic Pork Chops: A Deliciously Savory Dinner Recipe

I enjoy creating quick and easy meals, and creamy garlic pork chops are a favorite of mine. These chops are covered in a rich garlic cream sauce, featuring whole garlic cloves that enhance the dish’s flavor.

In just about 30 minutes, I can prepare this comforting recipe, making it an ideal choice for busy days. If you appreciate this dish, you might also find my other pork recipes, like creamy garlic pork tenderloin, equally delightful.

Reasons You’ll Enjoy This

If you appreciate my famous Creamy Garlic Chicken and enjoy pork, this recipe is a must-try. I modified the sauce to pair perfectly with pork chops, delivering a delightful garlicky flavor.

With a whole head of garlic plus garlic powder, the cloves become mellow and offer a taste reminiscent of roasted garlic. I love enhancing the dish with layers of garlic flavor. It’s a quick and satisfying option for a weeknight dinner that I’m sure you’ll relish.

Essential Ingredients

To create this dish, I need a few key items:

• Pork Chops: I prefer 0.75-1 inch boneless chops, seasoned with salt and pepper for flavor enhancement.
• Olive Oil and Butter: Essential for frying and forming the sauce’s base.
• Garlic: A whole head of garlic and garlic powder add depth.
• Flour: Important for thickening the sauce.
• Chicken Broth: Adds savory richness.
• Lemon Juice: Introduces acidity for balance.
• Heavy Cream: Makes the sauce rich and creamy.

Helpful Hint

I suggest removing pork chops from the refrigerator 15 to 30 minutes before cooking. This allows for even cooking and enhances the meat’s flavor and texture.

Tools for this Recipe

When preparing pork chops, having the right tools makes a difference. Here are my essentials:

• Instant Read Meat Thermometer: This gadget helps prevent drying out your pork chops. I aim for an internal temperature of 145°F for safe consumption. Remember, the temperature will rise a bit after cooking.
• Skillet: I prefer using either boneless or bone-in pork chops. For larger bone-in cuts, sometimes I need to sear them in two batches. If my skillet runs dry, I add up to 1 tablespoon of olive oil for the second batch.
• Butter Dish with Measurement Marks: I use this handy dish to measure my butter accurately, which simplifies the cooking process.

Preparing Creamy Garlic Pork Chops

I start by seasoning the pork chops with salt and pepper. In a skillet, I heat oil along with a portion of butter, then sear the chops until they develop a golden crust on both sides. After this, I place them on a plate.

Next, I add the remaining butter and minced garlic to the skillet, cooking until the garlic turns a light brown. I then push the garlic to the side and incorporate flour to create a roux. Pouring in broth and lemon juice, I cook the mixture until it thickens.

Once thickened, I mix in cream and garlic powder until fully blended. I return the pork to the skillet, cooking until the sauce reduces and the pork reaches an internal temperature of 145°F. Finally, I adjust the seasoning with salt and pepper, garnishing with fresh parsley if desired.

Alternatives and Adjustments

I don’t suggest replacing the cream with a lower-fat option, as this may lead to curdling and a less creamy sauce. If you want to add some greens, consider tossing in a handful of spinach just before returning the pork to the pan. For a chicken variation, check out my Creamy Garlic Chicken recipe.

Leftovers and Storage

Ingredients

• 4 pork chops (adjust as needed)
• Salt and pepper (to taste)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1 head of garlic (peeled cloves)
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 3/4 cup heavy cream
• Fresh parsley (chopped, optional for garnish)

Instructions

1. Before starting, remove the pork chops from the refrigerator 15-30 minutes in advance. 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. Allow the pan to warm for a few minutes, then cook the pork chops for 3-5 minutes on each side until they are golden brown (3 minutes for thinner chops, 5 minutes for those around 1 inch thick). Transfer the cooked chops to a plate.
3. Add the remaining butter and garlic cloves to the skillet. Reduce the heat to medium (or medium-low for cast iron). Cook for about 3 minutes, stirring often, until the garlic starts to brown.
4. Move the garlic to one side and sprinkle the flour into the skillet. Let it cook for approximately 30 seconds, stirring to combine with the butter, creating a quick roux.
5. Pour in the chicken broth and lemon juice. Stir and let the mixture cook for about a minute, allowing it to thicken.
6. Add the garlic powder and cream. Stir or whisk until the garlic powder is fully incorporated.
7. Return the pork chops to the skillet. Cook for another 3-5 minutes or until the sauce thickens slightly and the pork is cooked to 145°F. Remember, the temperature will rise a bit after removing from heat. If it is near that temperature, take it off and let it rest before serving. Adjust seasoning with more salt and pepper if desired and add parsley for garnish.

Notes

• Overcooking can turn pork into a tough texture. Using an instant-read thermometer is advisable to avoid this. Pork reaches a safe consumption temperature at 145°F, and a pink center is acceptable.
• Either boneless or bone-in pork chops can be used, but it’s best to aim for a thickness of 0.75-1 inch. Chops thinner or thicker than this range may risk becoming undercooked or overcooked.