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Creamy Garlic Pork Chops

Creamy garlic pork chops with pan-seared, golden pork in a velvety garlic cream sauce. The sauce simmers until lightly thick, then coats each chop and finishes with parmesan and fresh thyme for a glossy finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

pork chops and seasoning
  • 4 bone-in pork chops About 1 inch thick.
  • 0.25 tsp salt To taste; use more if needed.
  • 0.25 tsp black pepper To taste; use more if needed.
searing and sauce
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 8 garlic Minced cloves.
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp Dijon mustard
  • 0.25 cup parmesan cheese Grated.
  • 1 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season pork chops generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear chops 4–5 minutes per side until golden, then set aside.
Build the garlic cream sauce
  1. Melt butter in the same pan and sauté garlic for 1 minute until fragrant.
  2. Pour in chicken broth and bring to a simmer, scraping up any browned bits.
  3. Stir in heavy cream, Italian seasoning, and Dijon mustard, then simmer 3–4 minutes until slightly thickened.
Finish and serve
  1. Return pork chops to the pan, spoon sauce over them, and simmer 3–5 minutes until cooked through.
  2. Stir in parmesan cheese and garnish with fresh thyme.

Notes

Pro tip: Keep the sauce at a gentle simmer—too high can separate the cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream sauce can lose its smooth texture. For a lighter swap, use half-and-half instead of heavy cream and simmer 1–2 extra minutes to thicken.