Creamy Garlic Pork Chops
A comforting and indulgent pork chop dish in a rich garlic cream sauce, perfect for weeknight dinners and family gatherings.
Ingredients
For the Pork Chops
- 4 pieces boneless pork chops (about 1-inch thick) Lean but juicy; bone-in works for more flavor.
- Salt and black pepper To taste.
- 1 teaspoon smoked paprika Adds warm color and a hint of smokiness.
- 2 tablespoons olive oil For searing.
For the Sauce
- 3 tablespoons unsalted butter For richness.
- 5 cloves garlic, minced The soul of the sauce.
- 1 small shallot, finely chopped Sweet, delicate onion flavor.
- 1 cup low-sodium chicken broth Builds the sauce base.
- 1 cup heavy cream Makes the sauce luxuriously creamy; substitute half-and-half for a lighter option.
- 1 tablespoon Dijon mustard Brightens the cream.
- 1/4 cup grated Parmesan or nutritional yeast Parmesan adds salty depth; use nutritional yeast for a dairy-free option.
- Fresh parsley, chopped For color and freshness.
- Lemon zest (optional) A tiny touch lifts the richness.
Instructions
Preparation
- Pat the pork chops dry and season generously with salt, pepper, and smoked paprika. Let them rest at room temperature for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add pork chops and sear 3–4 minutes per side until golden brown and just cooked through (internal temperature ~145°F). Remove chops and tent loosely with foil.
Cooking the Sauce
- Lower heat to medium and add butter to the skillet. When it melts, add shallot and cook until translucent, about 1 minute.
- Add minced garlic and cook until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Let it reduce by half.
- Stir in heavy cream and Dijon mustard, simmering gently until the sauce begins to thicken.
- Whisk in Parmesan (or nutritional yeast) until silky.
Finishing Up
- Return pork chops to the skillet, spooning sauce over them. Simmer for 1–2 minutes to marry the flavors.
- Finish with a sprinkle of parsley and lemon zest, if using.
- Serve immediately, ladling extra creamy garlic sauce over each chop.
Notes
For a richer texture, finish the sauce with a pat of cold butter, whisking until glossy. Store leftovers in an airtight container for up to 3 days, and freeze in a freezer-safe container for up to 2 months.