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Creamy Garlic Pork Chops

Creamy garlic pork chops seared in a skillet, then finished in a velvety golden garlic cream sauce. The sauce simmers until thick, bubbles around the chops, and turns glossy with parmesan and fresh thyme flecks.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops about 1 inch thick
seasoning
  • 1 Salt and black pepper to taste
sear and sauce
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 8 garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp Dijon mustard
  • 0.25 cup parmesan cheese grated
garnish
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chops for 4–5 minutes per side until golden; set them aside.
Make the garlic cream sauce
  1. Melt the butter in the same pan and sauté the garlic for 1 minute until fragrant.
  2. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the pan.
  3. Stir in the heavy cream, Italian seasoning, and Dijon mustard, then simmer for 3–4 minutes until slightly thickened.
Finish and serve
  1. Return the pork chops to the pan, spoon the sauce over them, and simmer for 3–5 minutes until cooked through; stir the sauce as needed.
  2. Stir in the parmesan cheese and garnish with fresh thyme, letting the sauce bubble gently and turn glossy.

Notes

Pro tip: keep the sauce at a gentle simmer (not a hard boil) once the cream goes in so it stays silky. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing: not recommended for best texture. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it may be slightly less thick).