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.
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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.
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.
Cook until the internal temperature reaches 145°F (63°C) at the thickest part. The meat will be slightly pink but safe to eat and stay tender.
Yes. Prepare the sauce up to 2 days in advance and reheat gently on the stovetop before serving with freshly cooked pork chops.
Substitute with additional chicken broth or a splash of apple cider vinegar for acidity without changing the dish's character.
Bone-in chops stay juicier during cooking and develop better flavor from the bone. They also have a more appealing presentation.
Yes. Use the same ratio: 1 chop per person, and multiply the sauce ingredients proportionally. Cook chops in batches to avoid overcrowding the pan.
