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Creamy Garlic Pork Chops

These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 455 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 pork chops see notes
  • salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head 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/whipping cream
  • fresh parsley chopped (optional, to taste)

Instructions

    Cup of Yum
  1. Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
  2. In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
  3. Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
  4. Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
  5. Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
  6. Add in the garlic powder and cream. Stir or whisk it until the garlic powder has dissolved.
  7. Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.

Notes

  • It's very easy to overcook pork and turn it into shoe leather. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
  • You can use boneless pork chops like I did or bone-in. I recommend pork chops that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
  • This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 4g (1%) Protein 30g (60%) Fat 35g (54%) Saturated Fat 18g (90%) Cholesterol 166mg (55%) Sodium 239mg (10%) Potassium 557mg (16%) Sugar 1g (2%) Vitamin A 831IU (17%) Vitamin C 3mg (3%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 4g 1%
Protein 30g 60%
Fat 35g 54%
Saturated Fat 18g 90%
Cholesterol 166mg 55%
Sodium 239mg 10%
Potassium 557mg 12%
Sugar 1g 2%
Vitamin A 831IU 17%
Vitamin C 3mg 3%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.