I discovered these pork chops and I cannot get enough. Each sear locks in juicy flavor while a rich cream sauce with garlic, thyme and mustard transforms it into pure comfort food. Weeknight dinners become adventures. Every bite delights my taste buds and reminds me that indulgence can be easy.
I love making this creamy garlic pork chops recipe because its a hearty weeknight treat that’s ready in only 30 minutes. I like using 4 pork chops that are about 1 inch thick, seasoned with salt and freshly ground black pepper before being dusted in 1/4 cup all purpose flour.
In my experience, browning the chops in 2 tablespoons olive oil along with 2 tablespoons unsalted butter builds a rich flavor base. Then I add 8 whole garlic cloves which really gives a solid homey garlic flavor you find in my favorite pork dinner recipes.
A splash of 1/2 cup chicken broth and 1 cup heavy cream comes in next to create that creamy sauce that makes every bite memorable, along with 1 teaspoon dried thyme and 1 teaspoon Dijon mustard. I think this dish also fits well with certain keto and low carb options and its a perfect dinner option when you need satisfying comfort food.
Why I Like this Recipe
I love this recipe because the creamy garlic sauce is so rich and flavorful, it really makes the pork chops taste amazing even if they’re simple ingredients. I also really like how fast it comes together, which is perfect when im in a hurry after a long day at school or work. The way the pork chops get a crispy brown sear then get covered in that smooth sauce just makes the meal feel extra special. I also dig that the garlic cooks in butter and cream, giving it a comforting, home-cooked vibe that i always crave. Plus, the whole recipe is easy enough for anyone to tackle, making it a total lifesaver for busy weeknights.
Ingredients
- Pork Chops: They are rich in protein and tastes so full of flavor, its super hearty.
- Garlic: This ingredient gives a strong zesty kick and adds amazing aroma to the dish.
- Olive Oil: Full of healthy fats, it helps cook evenly and gives flavor to the meal.
- Heavy Cream: Makes the sauce wonderfully creamy and adds a rich smooth texture.
- Dijon Mustard: Offers a tangy sharp taste that balances the creaminess perfectly.
Ingredient Quantities
- 4 pork chop (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 whole garlic clove, peeled
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
How to Make this
1. Pat your pork chops dry and season both sides with salt and freshly ground black pepper.
2. Dredge each pork chop in the all purpose flour until fully covered.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Sear the pork chops for about 3-4 minutes per side until they’re nicely browned; then remove them and set aside.
5. Lower the heat to medium and add the unsalted butter to the same skillet.
6. Toss in the whole garlic cloves and let them sizzle in the butter for about 1-2 minutes until fragrant but not burnt.
7. Pour in the chicken broth and scrape any bits off the bottom of the skillet.
8. Stir in the heavy cream, dried thyme, and Dijon mustard, mixing everything well.
9. Return the pork chops to the skillet, spooning some of the sauce over them, and let them simmer in the sauce for another 8-10 minutes until cooked through.
10. Taste the sauce and add more salt or pepper if needed, then serve hot with the creamy garlic sauce spooned over the pork chops.
Equipment Needed
1. Paper towels to pat your pork chops dry
2. A shallow dish or plate for dredging the pork chops in all purpose flour
3. A large skillet for searing and then simmering the pork chops
4. Measuring cups and spoons for the olive oil, butter, flour, chicken broth, heavy cream, thyme, and Dijon mustard
5. Tongs or a spatula for flipping the pork chops
6. Serving plates for plating the finished dish
FAQ
-
Q: Can I use thinner pork chops for this recipe?
A: Its best to use 1 inch thick chops so they stay juicy and cook evenly. Thinner chops can overcook and dry out. -
Q: How do I get that nice browned crust on the pork chops?
A: First pat your pork chops dry and season them well with salt and pepper then dredge in flour. This helps to get a good crust in a hot pan with olive oil and butter. -
Q: What if I don’t have heavy cream, is there an alternative?
A: You can use half-and-half but keep in mind your sauce might not be as rich and creamy as with heavy cream. -
Q: Can I replace the dried thyme with another herb?
A: Sure you can experiment with rosemary or basil, but note that thyme gives the sauce a unique aroma that really works with garlic. -
Q: How long should I cook the garlic cloves?
A: Cook the garlic with your oil and butter until they turn lightly golden which only takes a few minutes, dont overcook because burnt garlic may make your sauce bitter.
Creamy Garlic Pork Chops Recipe Substitutions and Variations
- If you’re out of unsalted butter, you can use a butter alternative or even margarine but it might change the flavor a bit
- If you dont have Dijon mustard, try using regular yellow or wholegrain mustard mixed with a pinch of sugar
- For heavy cream, you can substitute with coconut cream or half and half if you want a lighter sauce
- You can swap chicken broth with vegetable broth or water spiced up with a little salt and herbs
- If you need a gluten-free version, replace all purpose flour with a gluten free flour blend
Pro Tips
1. Let the pork chops sit at room temperature for about 10 minutes before cookin; this helps them sear evenly and not turn out too tough.
2. Use your salt and pepper in layers – season them before and after dredging in flour, so you really boost the flavor in every bite.
3. When you add in the garlic, keep a close eye on it. It can get burnt quickly and then turn bitter, so toss ’em in and stir fast.
4. Don’t be afraid to really scrape out all the browned bits after the sear – that deglazing step with the chicken broth brings so much extra taste to the sauce.
5. Once everything is in the pan, keep tasting the sauce as it simmers; sometimes a dash more mustard or an extra pinch of thyme really makes it pop.
Creamy Garlic Pork Chops Recipe
My favorite Creamy Garlic Pork Chops Recipe
Equipment Needed:
1. Paper towels to pat your pork chops dry
2. A shallow dish or plate for dredging the pork chops in all purpose flour
3. A large skillet for searing and then simmering the pork chops
4. Measuring cups and spoons for the olive oil, butter, flour, chicken broth, heavy cream, thyme, and Dijon mustard
5. Tongs or a spatula for flipping the pork chops
6. Serving plates for plating the finished dish
Ingredients:
- 4 pork chop (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 whole garlic clove, peeled
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
Instructions:
1. Pat your pork chops dry and season both sides with salt and freshly ground black pepper.
2. Dredge each pork chop in the all purpose flour until fully covered.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Sear the pork chops for about 3-4 minutes per side until they’re nicely browned; then remove them and set aside.
5. Lower the heat to medium and add the unsalted butter to the same skillet.
6. Toss in the whole garlic cloves and let them sizzle in the butter for about 1-2 minutes until fragrant but not burnt.
7. Pour in the chicken broth and scrape any bits off the bottom of the skillet.
8. Stir in the heavy cream, dried thyme, and Dijon mustard, mixing everything well.
9. Return the pork chops to the skillet, spooning some of the sauce over them, and let them simmer in the sauce for another 8-10 minutes until cooked through.
10. Taste the sauce and add more salt or pepper if needed, then serve hot with the creamy garlic sauce spooned over the pork chops.
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