Creamy Garlic Pork Chops are all about tender pork chops cooked in a rich, garlicky sauce that’s smooth and comforting. The sauce is made with cream, garlic, and a hint of seasoning that really enhances the flavor of the meat without being too heavy. You get that perfect balance of juicy pork and creamy sauce every time.
I love making this recipe when I want something that feels special but is still easy enough for a weeknight dinner. The garlic flavor is just right, not overpowering, and the cream sauce makes the chops super tender. I usually sear the pork chops first to get a nice golden crust before adding the sauce—it makes all the difference.
My favorite way to serve these creamy garlic pork chops is with some mashed potatoes or buttered noodles to soak up all the sauce. It’s one of those meals where everyone ends up licking their plates, and leftovers (if there are any!) taste amazing the next day. This dish always brings a bit of cozy happiness to the table.
Key Ingredients & Substitutions
Pork Chops: Choose bone-in chops for more flavor and juiciness. If you prefer boneless, they work well too but watch the cooking time to avoid drying out.
Garlic: Fresh garlic is best here to give a strong, fragrant flavor. You can use sliced or whole cloves depending on how mild or intense you want the garlic taste.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut cream if you want a dairy-free alternative.
Chicken Broth: Adds depth to the sauce. If you don’t have it, vegetable broth or even water with a pinch of salt can work in a pinch.
Dijon Mustard: Optional but adds a nice tangy kick that balances creaminess. You can skip it if you don’t like mustard flavors.
Parmesan Cheese: This boosts the sauce’s richness. If you don’t have Parmesan, grated Pecorino Romano or nutritional yeast (for a dairy-free version) are good swaps.
How Do You Get Perfectly Juicy Pork Chops without Overcooking?
Searing the chops well is the key to juicy meat and a tasty crust. Here’s how:
- Pat your pork chops dry; moisture blocks browning.
- Season generously with salt and pepper for flavor.
- Heat your skillet and oil until really hot before adding chops.
- Sear without moving them until a golden crust forms, about 4-5 minutes per side.
- Use a meat thermometer to hit 145°F (63°C) – not more to avoid dryness.
- Let the chops rest a few minutes after cooking to keep juices locked in.
Following these steps will give you juicy chops with that lovely browned flavor. Then, adding them back to the creamy sauce warms them gently without overcooking.
Equipment You’ll Need
- Large skillet – I recommend using a heavy-bottomed skillet for even heat and good searing.
- Meat thermometer – helps you cook the pork chops just right without overdoing it.
- Wooden spoon or spatula – great for scraping up browned bits and stirring the sauce.
- Tongs – perfect for flipping the pork chops safely and evenly.
Flavor Variations & Add-Ins
- Use fresh rosemary or sage instead of thyme for a different herbal flavor that pairs well with pork.
- Add sautéed mushrooms or spinach to the sauce for some extra veggies and texture.
- Stir in a splash of white wine or cognac before adding the cream for a richer, deeper flavor.
- Top with crispy bacon bits or a sprinkle of crispy fried shallots for extra crunch and flavor.
How to Make Creamy Garlic Pork Chops
Ingredients You’ll Need:
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 4 cloves garlic, whole or sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional for tang)
- 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
- 1/4 cup grated Parmesan cheese (optional, adds richness)
- Fresh parsley or thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes to cook, making it a quick and tasty meal you can enjoy in about 30 minutes total.
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
Pat your pork chops dry using paper towels, then sprinkle salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add the pork chops and cook for about 4-5 minutes on each side, until they’re golden brown and cooked through (internal temperature should be 145°F or 63°C). Remove the pork chops from the skillet and keep them warm.
2. Make the Garlic Cream Sauce:
Lower the heat to medium and add the whole or sliced garlic cloves to the same skillet. Sauté them for 1-2 minutes until fragrant and lightly golden. Pour in the chicken broth and gently scrape the bottom of the pan with a wooden spoon to bring up all the tasty bits.
3. Finish the Sauce and Combine:
Stir in the heavy cream, Dijon mustard (if using), thyme, and Parmesan cheese. Let the sauce simmer gently for 3-5 minutes until it thickens a bit. Return the pork chops to the pan and spoon the sauce over them. Let everything warm together for 2-3 minutes so the pork can soak up the flavor.
4. Serve and Garnish:
Sprinkle fresh parsley or thyme leaves on top for a fresh touch. Serve your creamy garlic pork chops hot, alongside mashed potatoes, pasta, or crusty bread to enjoy every bit of that delicious sauce.
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Cooking frozen pork chops directly can lead to uneven cooking and dryness.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pork chops and sauce, then refrigerate for up to 2 days. Reheat gently on the stove over low heat to keep the sauce creamy and the pork tender.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter option or coconut cream for a dairy-free alternative. Keep in mind the sauce might be a bit less rich with these swaps.
How Should I Store Leftovers?
Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat slowly on the stove or microwave, stirring occasionally for even warming.
