Creamy Garlic Pork Chops are a delightfully simple dish that brings together tender pork chops smothered in a rich, garlicky cream sauce. The sauce is smooth and flavorful, with just the right balance of garlic and creaminess to make every bite comforting and satisfying. It’s a meal that feels special without requiring a lot of fuss in the kitchen.
I love making these pork chops when I want something hearty but still quick to pull together. The aroma of garlic cooking gently in butter before adding cream fills the kitchen with warmth that instantly lifts my mood. One of my favorite tips is to let the pork chops rest a bit after cooking to keep them juicy and tender in the creamy sauce.
This dish goes great with simple sides like mashed potatoes or steamed veggies, which soak up the garlic cream sauce perfectly. I often serve it with a little green salad on the side to add some fresh crunch. Creamy Garlic Pork Chops are a weeknight winner that feels like a cozy treat any time, and they always get compliments from family and friends.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add great flavor and stay juicy. If you prefer leaner meat, boneless chops work too, just watch cooking time as they cook faster.
Garlic: Fresh garlic is best for that true punch of flavor. You can use garlic powder if needed but add less, since it’s more concentrated.
Mushrooms: They add earthiness and texture. Cremini or button mushrooms are common, but shiitake or portobello can also work well.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, though the sauce will be less thick.
Chicken Broth: Adds savory depth. Vegetable broth is a fine substitute if you want a milder flavor or prefer vegetarian alternatives.
Parmesan Cheese: Optional, but it brings a nice umami boost. Nutritional yeast works for a dairy-free version with a cheesy flavor.
How Do You Get the Pork Chops Tender and Juicy?
The secret is to start by patting the chops dry. This helps the meat brown nicely.
- Preheat your pan and use enough oil to get a good sear.
- Cook over medium-high heat for 4-5 minutes per side – don’t move them too soon so a crust forms.
- Check the internal temperature (145°F/63°C) to avoid overcooking.
- Let the chops rest a few minutes off the heat to retain juices before adding them back in the sauce.
This way, you get pork chops that are cooked just right, tender on the inside, with a nice golden crust outside.
What’s the Best Way to Make the Garlic Cream Sauce Smooth and Flavorful?
Use the same pan to keep those tasty browned bits from pork chops.
- Sauté garlic briefly in butter until fragrant, don’t brown it to avoid bitterness.
- Cook mushrooms thoroughly to release moisture and concentration of flavor.
- Add cream and broth slowly, stirring to mix and scrape pan bottom for flavor.
- Simmer gently until sauce thickens – too high heat can break the cream.
- Stir in Parmesan last for richness and extra flavor.
This technique brings out deep garlic and mushroom flavors in a smooth, velvety sauce that clings to the pork perfectly.
Equipment You’ll Need
- Large skillet – I prefer a sturdy, non-stick or cast-iron skillet; it sears the pork well and helps make the sauce.
- Tongs – for flipping the pork chops without piercing them and losing juices.
- Meat thermometer – to ensure the pork is cooked to the right temperature (145°F/63°C).
- Wooden spoon or spatula – perfect for stirring the sauce without scratching the skillet.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta bits in the sauce for extra smoky flavor.
- Add a splash of white wine instead of chicken broth for a more tangy, layered taste.
- Stir in baby spinach or kale during the last minute for some greens.
- Sprinkle some grated Gruyère or mozzarella on top before serving for a cheesy twist.
How to Make Creamy Garlic Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and another 20 minutes to cook, making it ready in around 30 minutes total. It’s a great recipe for a cozy weeknight dinner that doesn’t keep you waiting long!
Step-by-Step Instructions:
1. Prepare and Season the Pork Chops:
Start by drying the pork chops with paper towels—this helps them brown better. Then, sprinkle both sides with salt and black pepper generously to season.
2. Sear the Pork Chops:
Heat the olive oil over medium-high heat in a large skillet until it glistens. Carefully add the pork chops and let them cook undisturbed for 4-5 minutes until golden brown. Flip and cook the other side for another 4-5 minutes until they reach an internal temperature of 145°F (63°C). Remove them from the pan and set aside on a plate.
3. Make the Creamy Garlic Sauce:
Lower the heat to medium. Add butter to the same skillet and wait until it melts. Toss in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it. Add the sliced mushrooms and thyme, stirring occasionally, and let cook for about 5 minutes until the mushrooms are soft.
4. Finish the Sauce and Combine:
Pour in the heavy cream and chicken broth, scraping the bottom of the skillet to loosen any flavorful bits stuck to the pan. Stir well and allow the sauce to simmer gently for 3-5 minutes, until it thickens a bit. If you like, stir in the Parmesan cheese to add richness. Return the pork chops to the pan, spooning some sauce over them, and cook together for 2 more minutes so the flavors blend.
5. Serve and Enjoy:
Sprinkle with fresh parsley for a bright finish. Serve your creamy garlic pork chops hot, spooning extra sauce over the top. They’re delicious alongside mashed potatoes, rice, or steamed vegetables.
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes, boneless pork chops work well too. Just be sure to reduce the cooking time slightly since they cook faster—about 3-4 minutes per side should do the trick.
How Should I Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the sauce creamy and prevent the pork from drying out.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the heavy cream with coconut cream or a plant-based cream alternative, and use dairy-free butter or olive oil. Skip the Parmesan or use a dairy-free cheese substitute for extra flavor.
What’s the Best Way to Thicken the Sauce?
If you want a thicker sauce, you can let it simmer a little longer to reduce or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Stir it into the sauce and cook until it reaches your desired thickness.
