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Creamy Garlic Pork Chops

Creamy garlic pork chops with a velvety golden garlic cream sauce, made by searing thick chops and simmering them until cooked through. The sauce bubbles in the skillet, clings to the pork, and finishes with parmesan and fresh thyme for an herb-flecked finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops generously with salt and black pepper. Make sure both sides are evenly coated for a golden crust.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chops 4–5 minutes per side until golden. Remove and set aside when browned and visibly crusted.
Make the garlic cream sauce
  1. Melt the butter in the same pan and sauté the minced garlic for 1 minute until fragrant. Stir so the garlic turns aromatic without browning too much.
  2. Pour in the chicken broth and bring to a simmer, scraping up any browned bits. Keep simmering until the pan looks glossy and the browned bits dissolve.
  3. Stir in the heavy cream, Italian seasoning, and Dijon mustard, then simmer 3–4 minutes until slightly thickened. The sauce should look velvety and cling lightly to a spoon.
Finish and serve
  1. Return the pork chops to the pan, spoon the sauce over them, and simmer 3–5 minutes until cooked through. Look for active bubbling around the chops and no raw center.
  2. Stir in the parmesan cheese and garnish with fresh thyme. Let the sauce bubble briefly so it turns thick and shiny around the pork.

Notes

For best browning, pat the pork chops dry before seasoning and keep the sear at medium-high so the surface develops a crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the creamy sauce can split when thawed. For a lighter option, swap heavy cream for half-and-half and simmer 1–2 minutes longer to help it thicken.