Pork Chops with Creamy Garlic Sauce

Pat the pork chops dry with a paper towel and season both sides generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side, until a nice golden-brown crust forms.

Lower the heat and add butter, a sprig of rosemary, and smashed garlic cloves to the pan.

Tilt the pan and use a spoon to baste the pork chops with the infused butter for about a minute.

Remove the pork chops from the skillet and set them aside on a plate.

In the same skillet, add the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Cook for about a minute to let the alcohol burn off.

Add the chopped shallots and cook for a few minutes until softened. Add another splash of olive oil if the pan is too dry.

Stir in the chopped garlic and honey Dijon mustard, and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, then whisk everything together to create a smooth sauce.

Stir in the chopped parsley.

Return the seared pork chops and any accumulated juices back to the skillet.

Let the pork chops simmer in the sauce over medium-low heat for 10-15 minutes, or until the sauce has slightly thickened and the pork is cooked through.

Serve immediately, spooning the extra garlic cream sauce over the pork chops. It pairs well with mashed potatoes and green beans.