Creamy Garlic Pork Chops

Ingredients

• 4 pieces, about 2.5 cm (1 inch) thickboneless pork chops
• to tastesalt and freshly ground black pepper
• 30 ml (2 tablespoons)olive oil or unsalted butter
• 4 cloves, mincedgarlic
• 120 ml (½ cup)chicken broth
• 240 ml (1 cup)double cream
• 5 ml (1 teaspoon)Dijon mustard
• 15 ml (1 tablespoon)fresh lemon juice
• 30 ml (2 tablespoons), choppedfresh parsley or thyme
• 2.5 ml (½ teaspoon), optionalpaprika or smoked paprika
• 15 ml (1 tablespoon), grated, optionalParmesan

Instructions

1. 1

   Season the chops

   Pat the pork chops dry, then season both sides generously with salt and pepper.

2. 2

   Sear the pork

   Heat a large frying pan over medium-high heat and add the olive oil or butter. Once shimmering, add the chops and sear for 3–4 minutes per side, until nicely browned. Transfer them to a plate and loosely cover with foil.

3. 3

   Cook the garlic

   Reduce the heat to medium and add a little more butter if needed. Stir in the minced garlic and cook for about 30 seconds, until fragrant.

4. 4

   Make the sauce

   Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Stir in the double cream, Dijon mustard, lemon juice and paprika, if using. Simmer gently for 3–5 minutes, until the sauce begins to thicken.

5. 5

   Finish the chops

   Return the pork chops to the pan and spoon sauce over them. Simmer for another 3–5 minutes, until the internal temperature reaches 63°C (145°F).

6. 6

   Rest and garnish

   Take the pan off the heat and let the chops rest in the sauce for 2 minutes. Finish with parsley or thyme and a sprinkle of Parmesan, if desired.

What are creamy garlic pork chops?

This American-style dish pairs browned boneless pork chops with a rich, savoury cream sauce. It is a straightforward pan-cooked dinner rather than a slow-braised dish, so the chops stay central and the sauce comes together in the same pan.

Garlic, Dijon mustard and lemon give the cream contrast and savoury depth. Scraping the browned bits from the pan helps carry the flavour of the seared pork into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 30g protein, 8g carbs, 40g fat.

The pork chops provide most of the protein, while the cream and cooking fat contribute much of the fat; the chicken broth and lemon juice add relatively little carbohydrate. Pair a chop and sauce with a generous serving of vegetables, and add potatoes or bread if you want a more filling plate.

Choosing and preparing the chops

Even thickness: chops around 2.5 cm thick cook more evenly, making it easier to brown the outside without overcooking the centre.

Dry surface: patting the meat dry before seasoning helps it brown in the hot pan. Season both sides just before cooking.

Building the garlic cream sauce

Garlic: cook it briefly over medium heat, just until fragrant. Keep it moving so it flavours the pan without scorching.

Pan flavour: broth loosens the browned bits left by searing. Scrape the base well before stirring in the cream, mustard, lemon and paprika.

Getting the texture right

Gentle simmer: once the cream is in, keep the sauce at a gentle simmer rather than a hard boil. It should begin to thicken over 3–5 minutes.

Doneness: the recipe calls for an internal temperature of 63°C (145°F). Rest the chops in the sauce off the heat for 2 minutes before serving.

Timing the pan

Sear: allow 3–4 minutes per side for the chops to brown, then set them aside while you make the sauce.

Finish: return the chops to the pan for 3–5 minutes. The stated cooking time is 30 minutes in total, so prepare any sides while the sauce simmers.

What to serve alongside

For a meal that catches the sauce, serve the chops with mashed potatoes, rice or crusty bread. A green vegetable or a simple salad brings a fresh contrast to the creamy pan sauce.

Parsley or thyme adds a final herbal note, while Parmesan is an optional savoury finish.

Recipe notes & tips

• Choose chops of similar thickness so they cook at a similar rate.
• Pat the chops dry before seasoning to encourage browning.
• Use a large pan so the chops have room to sear rather than steam.
• Scrape up the browned bits after adding the broth to flavour the sauce.
• Keep the sauce at a gentle simmer once the cream is added.
• Use a thermometer to check the temperature at the thickest part of a chop.

Variations

• Smoky paprika: use smoked paprika for a deeper, toasted flavour.
• Herb finish: choose parsley for a fresh note or thyme for a more savoury finish.
• Parmesan topping: add the optional grated Parmesan just before serving.
• Lighter sauce: use half-and-half or Greek yoghurt in place of the double cream, as suggested in the recipe.
• Butter sear: choose unsalted butter instead of olive oil for a richer flavour.

Common mistakes to avoid

• Wet chops: they may not brown well; pat them dry before seasoning.
• Crowded pan: the chops can steam instead of sear; use a large frying pan.
• Burnt garlic: it can taste bitter; cook it for about 30 seconds and watch closely.
• Boiling cream: a vigorous boil can make the sauce harder to control; keep it at a gentle simmer.
• Skipping the pan scrape: browned bits add flavour; loosen them with the broth before adding the cream.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan over low heat, adding a small splash of broth if the sauce has thickened; avoid boiling it.

Frequently asked questions