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Creamy Garlic Pork Chops

Creamy garlic pork chops with pan-seared, golden pork chops simmered in a velvety garlic cream sauce. The sauce bubbles until slightly thick, with parmesan and herb flecks for a rich skillet 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 bone-in pork chops 1 inch thick
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Garlic cream sauce
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 8 garlic cloves, minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp Dijon mustard
  • 0.25 cup parmesan cheese grated
  • 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.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden; set aside.
Build the garlic cream sauce
  1. Melt the butter in the same pan and sauté the garlic for 1 minute until fragrant.
  2. Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
  3. Stir in the heavy cream, Italian seasoning, and Dijon mustard, then simmer for 3–4 minutes until slightly thickened.
Finish and serve
  1. Return the pork chops to the pan, spoon sauce over them, and simmer for 3–5 minutes until cooked through.
  2. Stir in the parmesan cheese and garnish with fresh thyme.

Notes

For best browning, pat pork chops dry before seasoning and avoid moving them during the first sear. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stove with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream can separate. If you need a lower-fat option, substitute half-and-half for heavy cream and reduce parmesan slightly.