Pork Chops with Creamy Garlic Sauce

Name: Pan-Seared Pork Chops with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in pork chops; 1/4 cup white wine; 1 cup chicken broth; 1/2 cup heavy cream; 2 shallots, chopped; 3 garlic cloves, chopped; 1 tsp honey Dijon mustard; 5 parsley stems, chopped; 1 sprig rosemary; 2 tbsp butter; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 3 cloves garlic, smashed (for basting)

Pan-seared bone-in pork chops finished in a silky garlic cream sauce made with white wine, chicken broth, and fresh herbs. The key is a quick sear for crust, then a gentle simmer in the sauce to keep the meat tender.

🌍American 🏷️Pork chops 🏷️Creamy sauce 🏷️Garlic sauce 🏷️Weeknight dinner Comfort food

🏷️

🏷️Pan-seared

-0:00

cookingwithadrianoonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookingwithadriano

-0:00

cookingwithadrianoonTikTok

Ingredients

4 bone-in pork chops
1/4 cup white wine
1 cup chicken broth
1/2 cup heavy cream
2 shallots, chopped
3 garlic cloves, chopped
1 tsp honey Dijon mustard
5 parsley stems, chopped
1 sprig rosemary
2 tbsp butter
2 tbsp olive oil
salt, to taste
black pepper, to taste
3 cloves garlic, smashed (for basting)

14 Ingredients

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Instructions

1
Pat the pork chops dry with a paper towel and season both sides generously with salt and pepper.
2
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.
3
Lower the heat and add butter, a sprig of rosemary, and smashed garlic cloves to the pan.
4
Tilt the pan and use a spoon to baste the pork chops with the infused butter for about a minute.
5
Remove the pork chops from the skillet and set them aside on a plate.
6
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.
7
Add the chopped shallots and cook for a few minutes until softened. Add another splash of olive oil if the pan is too dry.
8
Stir in the chopped garlic and honey Dijon mustard, and sauté for about 30 seconds until fragrant.
9
Pour in the chicken broth and heavy cream, then whisk everything together to create a smooth sauce.
10
Stir in the chopped parsley.
11
Return the seared pork chops and any accumulated juices back to the skillet.
12
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.
13
Serve immediately, spooning the extra garlic cream sauce over the pork chops. It pairs well with mashed potatoes and green beans.

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Tips & Notes

Pro tips

Pat pork chops dry with paper towels before searing—moisture prevents browning and crust formation.
Don't skip the high-heat sear at the start; it builds flavor through the Maillard reaction and keeps the interior tender.
Add the sauce ingredients to the pan after removing the chops, then return them briefly to finish—this prevents overcooking.
Chop the garlic and shallots finely so they distribute evenly throughout the cream sauce without overpowering individual bites.

Substitutions

Heavy cream → crème fraîche or sour cream (use equal amount; add at the very end to prevent curdling)
White wine → dry vermouth or additional chicken broth (keeps acidity and depth)
Dijon mustard → whole grain mustard (similar sharpness with visible seeds)

Storage & make-ahead

Store leftover pork chops and sauce in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to restore creaminess.