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Easy Pork Chops in Creamy Garlic Sauce

Tender pork chops seared to golden perfection and served in a velvety garlic cream sauce, perfect for a comforting weeknight dinner or impressive dinner parties.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pork Chops
  • 4 pieces boneless pork chops (about 1-inch thick) Choose center-cut for even cooking.
Seasoning
  • to taste Salt and freshly ground black pepper Don’t be shy with seasoning.
Cooking Fat
  • 1 tablespoon olive oil Helps get a beautiful sear.
  • 2 tablespoons unsalted butter For richness in the sauce.
Aromatics
  • 5 cloves fresh garlic, minced Fresh garlic gives depth and brightness.
  • 1 small shallot, finely chopped (optional) Adds a sweet, aromatic note.
Sauce Base
  • 1 cup chicken broth Low-sodium if you want a healthier option.
  • 1 cup heavy cream For a luxuriously creamy texture; swap half-and-half for a lighter sauce.
  • 1 teaspoon Dijon mustard Balances the cream with a gentle tang.
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) Or swap for rosemary for a different herbal profile.
  • 2 tablespoons grated Parmesan cheese Optional, for savory umami (Greek yogurt can replace some cream for tang).
  • to taste Fresh parsley, chopped, for finishing Brings color and freshness.

Method
 

Preparation
  1. Pat the pork chops dry and season liberally with salt and pepper on both sides.
  2. Dry meat sears better and gives more flavor.
Searing
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the pork chops and sear for 3–4 minutes per side until a golden crust forms and the internal temperature reaches about 145°F (63°C).
  3. Remove chops to a plate and tent with foil to rest.
Making the Sauce
  1. Reduce heat to medium, add the butter to the skillet, and let it melt.
  2. Add the shallot, if using, and cook 1–2 minutes until translucent and soft.
  3. Stir in the minced garlic and cook for 30–45 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the Dijon mustard and thyme.
  5. Let the mixture simmer for 2–3 minutes to reduce slightly.
  6. Lower the heat and pour in the heavy cream, stirring gently and simmer for 3–5 minutes until the sauce thickens.
  7. Stir in the Parmesan cheese if using, then taste and adjust seasoning with salt and pepper.
Final Steps
  1. Return the pork chops to the skillet, spooning sauce over them, and simmer for another 2 minutes to meld flavors.
  2. Finish with a sprinkling of fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of broth or milk.