Creamy Garlic Pork Chops

Name: Creamy Garlic Pork Chops (One-Pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 4 tbsp butter, divided; 1.5 lbs boneless pork chops, thin-cut; 1 head garlic, peeled; 1 shallot, sliced; 2 tbsp all-purpose flour; 1 cup chicken broth; 1/2 lemon, juiced; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1.5 cups heavy cream; 1 tbsp dried parsley flakes

Creamy Garlic Pork Chops are tender, pan-seared boneless chops smothered in a silky garlic butter sauce made in one skillet. This quick, weeknight-friendly recipe delivers restaurant-quality results in under 30 minutes.

🌍American 🏷️Pork chops 🏷️Creamy sauce 🏷️Garlic sauce 🏷️Pan-seared Weeknight dinner

🏷️

🏷️Comfort food

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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Ingredients

2 tbsp olive oil
4 tbsp butter, divided
1.5 lbs boneless pork chops, thin-cut
1 head garlic, peeled
1 shallot, sliced
2 tbsp all-purpose flour
1 cup chicken broth
1/2 lemon, juiced
salt, to taste
black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1.5 cups heavy cream
1 tbsp dried parsley flakes

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Instructions

1
In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter.
2
Add the pork chops to the hot pan in a single layer.
3
Sear for 3 minutes per side until golden brown. Once cooked, remove the pork chops from the pan and set aside on a plate.
4
Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
5
Add the peeled garlic cloves and sliced shallot. Sauté until fragrant and lightly browned.
6
Push the garlic and shallots to one side of the pan. Add the flour to the empty side and cook for 30 seconds, stirring to form a paste.
7
Gradually whisk in the chicken broth and the juice of half a lemon, scraping up any browned bits from the bottom of the pan.
8
Stir until the sauce begins to thicken.
9
Season the sauce with salt, black pepper, garlic powder, and onion powder.
10
Stir in the heavy cream and dried parsley flakes until well combined.
11
Return the seared pork chops to the skillet, nestling them into the creamy sauce.
12
Cover the skillet with a lid and let it simmer until the sauce is bubbling and has thickened to your liking.
13
Serve hot, spooning extra sauce over the pork chops.

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Tips & Notes

Pro tips

Pat pork chops dry before searing to ensure a golden crust and better browning.
Don't skip the rest period after cooking; it allows carryover cooking and keeps meat tender.
Mince the garlic finely or slice it thin so it distributes evenly throughout the cream sauce.
Add the lemon juice at the end to brighten the rich sauce and balance the saltiness.

Substitutions

Chicken broth → beef broth (deeper, richer flavor)
Shallot → 1/2 small onion, diced (milder sweetness)
All-purpose flour → cornstarch (faster thickening, use 1.5 tbsp)
Lemon juice → white wine, 2 tbsp (adds acidity and depth)

Storage & make-ahead

Store cooked pork chops and sauce in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat with a splash of broth.

Common Questions

How do I keep pork chops from drying out?

Use thin-cut boneless chops and avoid overcooking. Sear 3–4 minutes per side until internal temperature reaches 145°F (63°C), then let rest 2 minutes before serving.