This creamy garlic pork chops recipe is a flavorful main dish that combines tender, juicy pork chops with a luscious garlic-infused cream sauce. Perfect for weeknight dinners or special occasions, it’s versatile and pairs wonderfully with a variety of sides like mashed potatoes or roasted vegetables. With simple ingredients and clear instructions, this dish brings gourmet dining to your table in just 30 minutes.
Ingredients
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1 whole head of garlic (cloves peeled)
- 1 tablespoon flour
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 3/4 cup heavy or whipping cream
- Fresh parsley (optional, chopped, to taste)
Instructions
1. Prepare the Pork Chops: Take the pork chops out of the fridge 15-30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and pepper.
2. Sear the Pork Chops: In a deep skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, sear the pork chops for 3-5 minutes per side, depending on thickness, until golden brown. Transfer the seared pork chops to a plate and set aside.
3. Cook the Garlic: Reduce the heat to medium (or medium-low if using a cast iron skillet). Add the remaining butter and garlic cloves to the skillet. Stir occasionally and cook for about 3 minutes until the garlic becomes slightly browned on the outside.
4. Make the Roux: Push the garlic to one side of the skillet. Sprinkle the flour into the pan and stir it into the butter to form a roux. Cook for about 30 seconds until the flour is fully incorporated.
5. Build the Sauce: Slowly pour in the chicken broth and lemon juice, stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Stir in the garlic powder and heavy cream, whisking until smooth.
6. Finish the Dish: Return the pork chops to the skillet, ensuring they are submerged in the creamy sauce. Let the sauce simmer gently for 3-5 minutes until it thickens and the pork chops reach an internal temperature of 145°F. Remove from heat and let rest for a few minutes before serving. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley, if desired.
Why You’ll Love This Recipe
- Rich and Creamy Sauce: The garlic-infused cream sauce elevates the flavor of the pork chops.
- Quick and Easy: Ready in under 30 minutes, perfect for weeknights.
- Customizable: Adapt the recipe to suit your preferences with different herbs and spices.
- Comfort Food: A hearty and satisfying meal that feels restaurant-quality.
Tips
- Choose the Right Pork Chops: Bone-in chops are juicier, but boneless work well too.
- Don’t Overcrowd the Pan: Sear the pork chops in batches if necessary to ensure even browning.
- Control the Sauce Consistency: Let the sauce simmer until it reaches your preferred thickness.
- Test for Doneness: Use a meat thermometer to ensure the pork is cooked to 145°F.
Variations and Substitutions
- Herbs: Add fresh thyme or rosemary for a fragrant twist.
- Cheese: Stir in grated Parmesan for extra richness.
- Dairy-Free: Substitute coconut cream for heavy cream.
- Vegetable Add-Ins: Include spinach or mushrooms for added texture and flavor.
FAQs
Q: Can I use bone-in pork chops? A: Absolutely! Bone-in chops may take a little longer to cook but are incredibly flavorful.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the pork chops and sauce ahead, then reheat gently on the stovetop.
Q: How should I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
Q: Can I freeze this recipe? A: It’s best enjoyed fresh, but you can freeze it. The cream sauce may separate upon reheating, so stir well while warming.
Serving and Suggestions
- Serve over creamy mashed potatoes or buttered noodles to soak up the sauce.
- Pair with steamed green beans or roasted asparagus for a balanced meal.
- Enjoy with crusty bread to mop up every bit of the delicious sauce.
- Complement the dish with a crisp green salad for added freshness.
Creamy Garlic Pork Chops
4
servings10
minutes20
minutesIngredients
4 pork chops (bone-in or boneless, about 1-inch thick)
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter (divided)
1 whole head of garlic (cloves peeled)
1 tablespoon flour
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
3/4 cup heavy or whipping cream
Fresh parsley (optional, chopped, to taste)
Directions
- Prepare the Pork Chops:
- Take the pork chops out of the fridge 15-30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and pepper.
- Sear the Pork Chops:
- In a deep skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, sear the pork chops for 3-5 minutes per side, depending on thickness, until golden brown. Transfer the seared pork chops to a plate and set aside.
- Cook the Garlic:
- Reduce the heat to medium (or medium-low if using a cast iron skillet). Add the remaining butter and garlic cloves to the skillet. Stir occasionally and cook for about 3 minutes until the garlic becomes slightly browned on the outside.
- Make the Roux:
- Push the garlic to one side of the skillet. Sprinkle the flour into the pan and stir it into the butter to form a roux. Cook for about 30 seconds until the flour is fully incorporated.
- Build the Sauce:
- Slowly pour in the chicken broth and lemon juice, stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Stir in the garlic powder and heavy cream, whisking until smooth.
- Finish the Dish:
- Return the pork chops to the skillet, ensuring they are submerged in the creamy sauce. Let the sauce simmer gently for 3-5 minutes until it thickens and the pork chops reach an internal temperature of 145°F. Remove from heat and let rest for a few minutes before serving. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley, if desired.
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