Creamy Garlic Pork Chops are the perfect mix of tender pork chops and a smooth, garlicky sauce that feels like a warm hug on a plate. The garlic shines in this dish, bringing a rich flavor that’s balanced by the creaminess of the sauce. Every bite is juicy and comforting, making it a great go-to for any night when you want something simple but special.
I love making these pork chops when I’m short on time but still want a meal that feels a little fancy. The sauce comes together quickly, and the garlic really wakes up the flavors without being overwhelming. I always find myself sneaking extra sauce with bread or spooning it over rice — it’s that good and easy to customize for what you like.
This dish is one of my favorites to serve with mashed potatoes or steamed veggies because the creamy garlic sauce ties everything together perfectly. It’s a crowd-pleaser at dinner parties too, since it’s comforting but still impressive. Honestly, these pork chops always make me feel like I’m treating myself, even on a busy weeknight!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add extra flavor and stay juicy. If you prefer, boneless will work too, but watch the cooking time so they don’t dry out.
Garlic: Fresh minced garlic gives the sauce a bright, bold taste. If fresh isn’t available, garlic powder can be a quick substitute—use about 1 teaspoon.
Heavy Cream: This makes the sauce creamy and rich. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Chicken Broth: Adds depth to the sauce and helps deglaze the pan. Vegetable broth works well if you want to keep it lighter or need a substitute.
Dijon Mustard: Adds a subtle tang that balances the creaminess. If you don’t have Dijon, yellow mustard or whole grain mustard are good swaps.
How Can You Get Juicy, Well-Seared Pork Chops With a Creamy Sauce?
To get golden pork chops that stay juicy, pat them dry first and season well. Sear in hot oil over medium-high heat without moving too soon—about 4-5 minutes per side for 1-inch chops.
- Don’t overcrowd the pan to keep the heat steady and get a nice crust.
- After searing, remove chops and use the same pan for the sauce to capture leftover flavors.
- When making the sauce, sauté garlic and onions gently so they soften but don’t burn; burned garlic tastes bitter.
- Deglaze with broth by scraping the pan bottom—this adds a lot of flavor to your sauce.
- Simmer the cream gently to thicken without curdling—low heat is key.
- Return chops to the sauce just long enough to heat through and soak up flavor, but avoid overcooking.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to get a good sear and cook the sauce evenly.
- Tongs or a spatula – makes flipping the pork chops easy and keeps your hands clean.
- Measuring spoons and cups – for the cream, broth, and mustard to keep everything precise.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Plate and foil – to rest the pork chops before serving, so they stay juicy and flavorful.
Flavor Variations & Add-Ins
- Replace mushrooms with spinach or kale for a fresh, green twist that cooks quickly in the sauce.
- Add a splash of white wine instead of chicken broth for a subtle, fruity acidity that enhances the creaminess.
- Sprinkle crispy bacon bits or crumbled blue cheese on top for extra savory notes and texture.
- Swap thyme with rosemary or sage if you want a more aromatic herb flavor.
Creamy Garlic Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Fresh parsley or thyme sprigs, for garnish
Time Needed
This recipe takes about 10 minutes to prep and 20 minutes to cook, making a total of around 30 minutes. It’s a quick and flavorful dinner option!
Step-by-Step Instructions:
1. Season and Sear the Pork Chops
Pat your pork chops dry, then sprinkle both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4-5 minutes on each side until they’re nicely browned and cooked through. Remove them from the skillet and set aside on a plate.
2. Cook the Garlic, Onions, and Mushrooms
Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sliced onions, cooking for 2-3 minutes until fragrant and soft. If you’re using mushrooms, add them now and cook another 4-5 minutes until tender and golden.
3. Make the Creamy Garlic Sauce
Pour in the chicken broth, scraping the bottom of the pan to lift all those tasty browned bits. Stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
4. Combine and Finish Cooking
Return the pork chops to the skillet, spooning the creamy sauce over them. Cook for another 2-3 minutes so the chops absorb those lovely flavors. Taste your sauce and add more salt or pepper if you like.
5. Serve and Enjoy
Garnish with fresh parsley or thyme sprigs, then serve your creamy garlic pork chops hot. This dish pairs wonderfully with mashed potatoes, rice, or steamed veggies to soak up all that delicious sauce.
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well too! Just reduce the cooking time slightly since they cook faster. Keep an eye on them to avoid drying out.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute heavy cream with coconut milk or a dairy-free cream alternative. Use olive oil or dairy-free butter instead of unsalted butter for sautéing.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the sauce creamy.
Can I Prepare This Dish Ahead of Time?
You can prep the pork chops and sauce separately, then reheat together before serving. For best results, reheat on the stove gently to prevent the cream from curdling.
