Creamy Garlic Pork Chops are a wonderful combination of tender pork chops cooked in a rich and creamy garlic sauce. The sauce is smooth and flavorful, with just the right hint of garlic that makes every bite comforting and satisfying. This dish feels like a cozy home-cooked meal that’s simple but packed with taste.
I love making this recipe because the sauce comes together quickly and adds so much flavor without needing a lot of ingredients. One tip I have is to let the pork chops get a nice golden crust before adding the sauce—that way, you get a bit of texture alongside the creamy goodness. Plus, the garlic flavor really shines when it cooks slowly in the cream.
My favorite way to enjoy these chops is with a side of mashed potatoes or buttered noodles to soak up all the creamy sauce. It’s perfect for a weeknight dinner when you want something easy but still a little special. Whenever I make this, it reminds me of comforting dinners at home that make you feel warm and full in the best way.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and stay juicy better than boneless. If you prefer boneless, just reduce cooking time slightly to avoid drying them out.
Mushrooms: Cremini mushrooms add earthiness but white button mushrooms work well too. For a meatier texture, try shiitake or baby portobellos.
Garlic: Fresh minced garlic is key here. Garlic powder won’t give the same fresh aroma. If you like a milder garlic taste, use 2-3 cloves instead.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, use half-and-half or whole milk but the sauce will be thinner.
Chicken Broth: Use low-sodium broth to control salt levels. Vegetable broth can be a good substitute for a poultry-free version.
Parmesan Cheese: Parmesan adds a subtle nutty flavor and helps thicken the sauce. Pecorino Romano works as a saltier alternative.
How Do You Get Juicy Pork Chops with a Creamy Garlic Sauce?
The key is to sear the pork chops well before making the sauce. Here’s how:
- Pat chops dry and season just before cooking to help them brown well.
- Use medium-high heat and enough oil to cover the pan’s surface.
- Cook chops undisturbed for 4-5 minutes per side for a golden crust.
- Don’t overcook — they stay juicy when the internal temp reaches 145°F (63°C).
- Remove chops and let the pan hot bits build flavor for the sauce base.
- Cook mushrooms and garlic slowly to develop flavor without burning garlic.
- Add liquids and simmer gently to thicken the sauce, stirring in Parmesan and butter last for richness.
- Finish by returning chops to the sauce briefly, so they soak up the flavors without stewing.
Following these steps keeps pork tender and the sauce silky and flavorful—perfect for an easy, satisfying dinner.
Equipment You’ll Need
- Large skillet (preferably cast iron) – I like it because it sears the pork chops evenly and adds flavor to the sauce.
- Tongs or spatula – makes flipping the pork chops and stirring the mushrooms easier without breaking them.
- Measuring cups and spoons – to keep your ingredients organized and accurate.
- Knife and cutting board – for slicing mushrooms and mincing garlic safely.
- Instant-read thermometer – ensures pork is cooked perfectly juicy, not overdone.
Flavor Variations & Add-Ins
- Swap pork chops for boneless chicken breasts or thighs for a different protein that cooks quickly and stays tender.
- Stir in a splash of dry white wine or sherry when adding the broth for a more complex flavor.
- Add chopped fresh herbs like thyme, rosemary, or parsley to brighten up the dish.
- Mix in cooked spinach, kale, or sun-dried tomatoes at the end for extra color and flavor.
Creamy Garlic Pork Chops
Ingredients You’ll Need:
For the Pork Chops and Sauce:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, for a total of roughly 30 minutes. It’s a quick and easy recipe that delivers rich flavors in no time.
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
Pat your pork chops dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the pork chops and cook them without moving for about 4-5 minutes on one side to get a nice golden crust. Flip and cook the other side for another 4-5 minutes until cooked through (an internal temperature of 145°F or 63°C). Remove the pork chops from the skillet and set aside.
2. Cook the Mushrooms and Garlic:
Lower the heat to medium. Add 1 tablespoon of butter to the same skillet. Toss in the sliced mushrooms and cook, stirring occasionally, until they are golden and have released their moisture, about 5-6 minutes. Add the minced garlic and cook just until fragrant, about 1 minute—be careful not to let it burn.
3. Make the Creamy Garlic Sauce:
Pour in the chicken broth, stirring to scrape up any tasty bits stuck to the bottom of the pan. Stir in the heavy cream and thyme. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Add the grated Parmesan cheese and stir until it melts, making the sauce creamy and flavorful. Season with salt and pepper to taste.
4. Finish and Serve:
Add the remaining 2 tablespoons of butter to the sauce and stir until melted. Return the pork chops to the skillet, spooning the sauce generously over them. Let everything simmer together for 2-3 minutes to reheat the chops and let the flavors meld. Sprinkle fresh chopped parsley on top before serving.
Serve these creamy garlic pork chops with mashed potatoes, rice, or pasta to soak up all the delicious sauce. Enjoy!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well too. Just reduce the cooking time slightly since they cook faster—about 3-4 minutes per side depending on thickness.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! Cook the pork chops and sauce fully, then cool and store separately in the fridge. When ready to eat, reheat together slowly in a skillet until warmed through.
What Can I Substitute for Heavy Cream?
For a lighter option, try half-and-half or whole milk, though your sauce will be less rich and creamy. Coconut cream works too for a dairy-free twist but changes the flavor slightly.