Creamy Garlic Pork Chops are a simple and comforting dish that brings together juicy pork chops with a rich, garlicky cream sauce. The garlic adds so much flavor, while the creamy sauce gives the pork a lovely, smooth finish. It’s the kind of meal that feels special without being complicated.
I like to make this dish on busy weeknights because it’s quick but still feels like a treat. The sauce comes together fast, and the pork chops stay super tender. Sometimes I add just a sprinkle of fresh herbs on top at the end to brighten things up, which always makes the flavors pop.
Serving these pork chops over rice or mashed potatoes is my favorite way to enjoy all the creamy sauce. It’s one of those dinners that warms you up and leaves you happy, especially when shared with family around the table. I keep coming back to this recipe because it’s easy to make and always hits the spot.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops keep the meat juicy and flavorful. If you prefer boneless, you can use those but watch cooking time closely so they don’t dry out.
Garlic: Fresh garlic shines here, giving the sauce its punch. Garlic powder could work in a pinch but fresh is best.
Heavy Cream: This is what makes the sauce creamy and rich. For a lighter option, try half-and-half or coconut milk, but the sauce may be thinner.
Chicken Broth: Adds depth to the sauce. Vegetable broth works well as a swap for a lighter or vegetarian option.
Dijon Mustard: Adds a subtle tang that balances the creaminess. Yellow mustard or whole grain mustard can be used if Dijon isn’t available.
Thyme: Fresh thyme adds a lovely herbal note. Dried thyme is fine, just use half the amount.
How Do I Get Juicy Pork Chops With a Creamy Sauce Without Overcooking?
It’s easy to dry out pork chops, but here’s how to keep them juicy and get the sauce perfect:
- Pat the pork chops dry and season well for a good crust.
- Sear on medium-high heat until nicely browned on each side. This locks in juices.
- Remove chops before making sauce to prevent overcooking.
- Cook the sauce on medium heat; don’t rush thickening it.
- Return pork chops to the pan just before serving to gently rewarm in the sauce without drying out.
These steps give you tender meat with a sauce that’s creamy and flavorful every time.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one for even cooking and good searing.
- Tongs – makes flipping the pork chops easy without piercing the meat.
- Wooden spoon or spatula – for stirring the sauce and scraping up bits from the pan.
- Meat thermometer – helps ensure the pork is cooked to a safe and juicy temperature.
- Serving platter or plates – for presenting the pork chops beautifully.
Flavor Variations & Add-Ins
- Use boneless pork chops or chicken breasts instead for a different twist.
- Add a splash of white wine or sherry to the sauce for extra depth.
- Stir in chopped sun-dried tomatoes or basil for Italian flair.
- Include spinach or kale when sautéing onions for some greens and extra nutrients.
How to Make 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
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 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)
- 1 tablespoon fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prep and around 20 minutes to cook, making it a quick and satisfying meal you can enjoy in about 30 minutes total.
Step-by-Step Instructions:
1. Season and Sear the Pork Chops
Sprinkle salt and pepper generously on both sides of the pork chops. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until they’re golden brown and cooked through. Once done, remove them from the skillet and set aside.
2. Sauté Onions, Garlic, and Mushrooms
Turn the heat down to medium and add butter to the skillet. When it’s melted, toss in the sliced onions and cook until they’re soft and see-through, about 3-4 minutes. Add the minced garlic and mushrooms if you’re using them, stirring for another 2 minutes until fragrant.
3. Make the Creamy Garlic Sauce and Finish
Pour in the chicken broth and stir to loosen any bits stuck to the pan. Then, mix in the heavy cream, Dijon mustard, and thyme leaves. Let the sauce simmer gently for 3-5 minutes until it thickens just a bit. Return the pork chops to the skillet and spoon sauce over them. Cook together for 2-3 minutes so the flavors blend. Sprinkle with fresh parsley, then serve hot!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to thaw them completely in the fridge overnight before cooking. Pat them dry to remove excess moisture for a better sear.
What Can I Substitute for Heavy Cream?
You can use half-and-half or coconut milk for a lighter or dairy-free option, although the sauce will be less rich and creamy.
How Do I Store Leftover Creamy Garlic Pork Chops?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the pork.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the pork and prepare the sauce, then refrigerate separately. Reheat together slowly on the stove before serving for best results.
