When you sink your fork into a tender pork chop bathed in a silken garlic cream sauce, it’s like a little celebration on your plate. These pork chops in creamy garlic sauce bring together juicy, golden-brown seared pork with a sauce so luscious you’ll want to spoon extra over everything. The sauce, enriched by heavy cream, Parmesan cheese, and a touch of Dijon mustard, wraps each chop in a velvety hug. As soon as you hear that satisfying sizzle in the skillet, you know comfort food is on its way—but with a touch of gourmet flair that feels impressive yet totally achievable on a weeknight.
This recipe is perfect for cooks at any skill level—rated as Beginner, it comes together in just 10 minutes of prep, 20 minutes of cooking, and a quick 5-minute rest before serving. With about 450 calories per serving, it’s a well-balanced introduction to making restaurant-worthy dishes at home. Whether you’re looking for a cozy family dinner or something to impress guests without breaking a sweat, these pork chops deliver. You’ll learn a simple pan-searing technique, a bite of garlic-sautéing magic, and the secrets to building a luscious, creamy sauce that clings just right. Get ready to dig in and savor every silky, garlicky mouthful!
KEY INGREDIENTS IN PORK CHOPS IN CREAMY GARLIC SAUCE
Every great recipe starts with the right lineup of ingredients. In this dish, each component plays its part to build layers of flavor—from savory and herbaceous to rich and creamy. Here’s what you’ll need:
- Boneless pork chops: The star protein, these chops should be about an inch thick to ensure juiciness and even cooking.
- Salt and freshly ground black pepper: Simple seasonings that enhance the natural flavors of the pork and balance the richness of the sauce.
- Olive oil: Provides a stable frying medium for a golden crust and imparts a fruity depth.
- Garlic: Minced cloves release an aromatic punch that infuses the sauce with warmth and complexity.
- Chicken broth: Deglazes the pan, lifting browned bits (fond) into the sauce for extra savory notes.
- Heavy cream: Creates the silky, indulgent texture of the sauce and merges beautifully with mustard and cheese.
- Dijon mustard: Adds a tangy kick and helps emulsify the cream into a velvety consistency.
- Thyme leaves: Fresh or dried, thyme brings an earthy, slightly minty herbiness that pairs perfectly with garlic.
- Parmesan cheese: Melts into the sauce for a nutty, savory backbone and extra creaminess.
- Fresh parsley: A bright garnish that adds color and a fresh herbal finish to each plated chop.
HOW TO MAKE PORK CHOPS IN CREAMY GARLIC SAUCE
Taking you from searing to saucing, these instructions guide you step by step toward a sumptuous dinner that looks and tastes like you spent hours in the kitchen. With a focus on simple techniques and maximizing flavor, you’ll end up with chops that are tender inside and coated in a sauce that’s both rich and balanced.
1. Season both sides of the pork chops with salt and freshly ground black pepper, pressing lightly so the seasoning adheres and forms a flavorful crust during searing.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the pork chops and cook for about 4–5 minutes per side, or until they develop a gorgeous golden-brown sear and reach an internal temperature of 145°F. Remove the chops and set aside on a warm plate.
3. Reduce heat to medium and add the minced garlic to the same skillet. Sauté for about one minute, stirring constantly so it becomes fragrant without browning too much.
4. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2–3 minutes to concentrate the flavors.
5. Lower the heat to low, then stir in the heavy cream and Dijon mustard. Allow the sauce to thicken slightly as it gently bubbles—about 4–5 minutes.
6. Add the thyme leaves and Parmesan cheese, stirring until the cheese fully melts and the sauce becomes smooth and cohesive.
7. Return the pork chops to the skillet, spooning the sauce over them so each chop is thoroughly coated. Simmer for another 2–3 minutes to bring everything back up to temperature.
8. Garnish with chopped fresh parsley and serve immediately, ensuring each plate gets a generous swirl of creamy garlic sauce.
SERVING SUGGESTIONS FOR PORK CHOPS IN CREAMY GARLIC SAUCE
When these pork chops hit the table, you want side dishes and garnishes that complement their richness without overpowering them. Whether you aim for classic comfort or a lighter, vegetable-forward plate, these ideas will round out your meal perfectly.
- Serve the pork chops atop a bed of creamy mashed potatoes to soak up every last drop of garlic sauce—achieved by mashing boiled potatoes with a splash of cream and a pat of butter until irresistibly smooth.
- Pair with steamed green beans or asparagus drizzled with a bit of olive oil and a squeeze of lemon to cut through the richness and add a fresh, crisp contrast.
- Plate alongside a fluffy rice pilaf, flavored with a touch of butter, chopped onions, and a sprinkle of parsley, creating a neutral canvas that highlights the sauce’s complexity.
- Add a simple mixed greens salad dressed with a light vinaigrette (olive oil, vinegar, Dijon mustard) to provide a bright, acidic counterpoint to the creamy sauce and tender pork.
HOW TO STORE PORK CHOPS IN CREAMY GARLIC SAUCE
Leftovers of these creamy pork chops can be just as delightful as the first serving—if stored correctly. Maintaining the sauce’s silky texture and the meat’s tenderness requires a bit of care, but with these simple methods, you’ll extend your enjoyment for days to come.
- Refrigerator storage: After cooling to room temperature, transfer the pork chops and sauce into an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat to prevent the cream from separating.
- Freezer-friendly method: Portion the chops and sauce into freezer-safe bags or containers, leaving a little headspace for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating, adding a splash of cream or broth if the sauce seems too thick.
- Reheating tips: Use a low flame and stir constantly to reincorporate any separated fat and ensure even warming. If the sauce looks too thin, let it simmer briefly to reduce; if it’s too thick, whisk in extra cream or a dash of milk.
- Separate components: For optimal texture, you can store the pork chops alone and the sauce in a separate container. Reheat the sauce slowly on the stove, then add the chops just before serving to maintain juiciness.
CONCLUSION
We’ve journeyed from seasoning those beautiful boneless pork chops to creating a luscious garlic-infused cream sauce that elevates every bite. You’ve learned how simple ingredients—garlic, Parmesan, cream, Dijon mustard, and fragrant thyme—come together to form a restaurant-quality sauce right in your own kitchen. The step-by-step pan-searing ensures a golden crust, locking in juices, while deglazing the skillet with chicken broth lifts all those concentrated flavors into the sauce. Serving suggestions like mashed potatoes, rice pilaf, or crisp green beans round out the meal, making it a truly satisfying dinner option for any night of the week.
This article is now your go-to guide for crafting Pork Chops in Creamy Garlic Sauce—feel free to print it out and keep it in your recipe binder or save it for later reference. Don’t forget there’s a handy FAQ below if you have any troubleshooting questions, from adjusting sauce thickness to swapping out ingredients. I’d love to hear how this dish turns out for you: share your comments, ask questions, or let me know if you added your own spin. Your feedback helps everyone cook with confidence and joy, so don’t be shy—drop a note and let’s keep the conversation going!
Pork Chops in Creamy Garlic Sauce
Description
These pork chops are pan-seared to golden perfection and bathed in a luscious creamy garlic sauce, making every bite a delightful experience. Perfect for dinner any night!
Ingredients
Instructions
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Season both sides of the pork chops with salt and freshly ground black pepper.
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In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops. Cook for about 4-5 minutes on each side, or until they're golden brown and cooked through. Remove the pork chops from the skillet and set them aside.
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In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
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Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes.
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Reduce the heat to low and stir in the heavy cream and Dijon mustard. Allow the sauce to thicken slightly, cooking for about 4-5 minutes.
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Add the thyme leaves and Parmesan cheese. Stir until the cheese is melted and the sauce is well combined.
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Return the pork chops to the skillet, turning to coat them in the creamy garlic sauce. Simmer for another 2-3 minutes until the pork chops are heated through.
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Garnish with chopped fresh parsley before serving.
Note
- For extra flavor, marinate the pork chops in a mixture of herbs and spices for an hour before cooking.
- This recipe pairs beautifully with mashed potatoes, rice, or steamed vegetables.
- You can substitute chicken for pork chops if preferred.
- Adjust the thickness of the sauce by adding more or less cream, depending on your taste preference.
