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Creamy Garlic Pork Chops

Creamy garlic pork chops with pan-seared, golden pork chops tucked into a velvety golden garlic cream sauce. Thick garlic cream sauce simmers to cling to the meat, with herb flecks from thyme and a Parmesan 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: 650
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops (1 inch thick)
seasonings
  • 0.25 tsp salt and black pepper to taste Season generously on both sides.
  • 1 tbsp olive oil Used for searing.
  • 4 tbsp butter Added for the sauce base.
  • 8 cloves garlic, minced
  • 0.5 cup chicken broth Loosens browned bits for flavor.
  • 1 cup heavy cream Creates the velvety sauce texture.
  • 1 tsp Italian seasoning
  • 1 tsp Dijon mustard
  • 0.25 cup parmesan cheese, grated Stir in at the end for thickness and flavor.
  • 0.5 tsp fresh thyme for garnish Use leaves for herb flecks.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season pork chops generously with salt and black pepper so both sides look well coated.
  2. Heat olive oil in a large skillet over medium-high heat and sear chops 4–5 minutes per side until deep golden, then set aside.
Make the garlic cream sauce
  1. Melt butter in the same pan and sauté garlic 1 minute until fragrant and lightly sizzling.
  2. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
  3. Stir in heavy cream, Italian seasoning, and Dijon mustard, then simmer 3–4 minutes until slightly thickened and glossy.
Finish and serve
  1. Return pork chops to the pan, spoon sauce over them, and simmer 3–5 minutes until cooked through and steaming.
  2. Stir in Parmesan and garnish with fresh thyme so the sauce turns richer and clings to the chops.

Notes

For the thickest garlic cream sauce, simmer until it coats the back of a spoon (it should look shiny and slightly reduced). Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove over low heat with a splash of broth if needed. Freezing is not recommended because cream sauces can break. For a lower-fat option, use half-and-half instead of heavy cream (sauce will be slightly thinner).