These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.
If you're fan of my popular Creamy Garlic Chicken recipe and also like pork, you may want to try this recipe. I tweaked the sauce a bit to make it work with pork chops. Garlicky goodness.
Yes, there's a whole head of garlic in here as well as garlic powder. The garlic cloves mellow out (you can eat them and they're not overly garlicky... they taste kinda like roasted garlic). I like building layers of garlic flavor!
Love creamy recipes? You may also like my Creamy Pork Tenderloin Medallions.
Recipe notes & tips:
- Pork chops can easily dry out (especially boneless ones), so I highly recommend getting an instant read meat thermometer so you can check the temperature and not overcook them. Pork is safe to eat at 145F (and don't forget the temperature continues to climb for a few minutes after you finish cooking it). It's ok if pork is a bit pink in the middle.
- You can use either boneless or bone-in pork chops. For larger bone-in chops, you may need to sear them in two batches. If your pan goes dry, I'd add up to 1 tablespoon extra olive oil for the second batch.
- I recommend taking the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. They will cook better this way!
- I don't recommend subbing the cream for a lower fat alternative as it may curdle and the sauce won't be as thick.
What to serve with creamy pork chops?
They're delicious with mashed potatoes, roasted potatoes, rice, or even pasta.
More delicious pork chop recipes to try:
- Smothered Pork Chops and Gravy
- Ranch Pork Chops
- Easy Pan Seared Pork Chops
- Creamy Spinach Mushroom Pork Chops
- Easy Pork Chops and Apples
Questions about this creamy garlic pork chop recipe? Made it? Talk to me in the comments below!
Creamy Garlic Pork Chops
These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.
Ingredients
- 4 pork chops see notes
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 whole head garlic cloves peeled
- 1 tablespoon flour
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 3/4 cup heavy/whipping cream
- Fresh parsley chopped (optional, to taste)
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
- Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
- Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
- Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
- Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.
Notes
- It's very easy to overcook pork and turn it into shoe leather. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
- You can use boneless pork chops like I did or bone-in. I recommend pork chops that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 455kcalCarbohydrates: 4gProtein: 30gFat: 35gSaturated Fat: 18gCholesterol: 166mgSodium: 239mgPotassium: 557mgSugar: 1gVitamin A: 831IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Susan Robertson says
Fantastic , sauce was gorgeous, not over powered with the garlic, (didn't put the full amount in) will definitely be making it again. Even my fussy eater daughter cleaned her plate.
Natasha says
Glad to hear it, Susan!
Sara says
This recipe is incredibly tasty and very easy to make. Family favorite in the rotation, my boys go back for seconds. So good.
Natasha says
Thank you so much, Sara!
Cody says
Has anyone tried this with a pork loin instead of chops ?
Natasha says
I think some people have (you could take a look thru the comments). You may need to slightly adjust cooking time, though if you mean pork tenderloin. Loin will take much longer to cook, so not sure that would work.
Leah says
I have made this a couple times now. My family LOVES it. I double up on the sauce and use it for noodles as a side. I love how quick and super easy it is!
Natasha says
Fantastic!! 🙂
Nicole A Skoglund says
This was great! I did not add garlic powder since the recipe called for a whole head of fresh garlic. I used onion powder instead. I also added fresh mushrooms and served with mash potatoes. This was a fast delightful meal.
Natasha says
So happy you liked it!
Lesley says
Everyone loved it!
Natasha says
Fantastic!!! 🙂
Kaela says
Is it actually a whole head of garlic? A head of garlic where I live has about 15 or 20 cloves. I want to make this but that seems like a lot of garlic so want to check
Natasha says
That'll work. The cloves really mellow out. Where I live, the cloves typically are HUGE, so I'd say 15-20 cloves sounds more reasonable than what I usually find haha. But, as always, use your best judgment.
Leah says
If it helps, I usually use minced garlic and it tastes just as good. But they should just lend the flavor since they are whole cloves... shouldn't be overpowering at all. And... cooked garlic isn't as bighty.
Kate says
My husband and I have added this to our regular rotation. Yummy, easy to make, tend to have the ingredients on hand. Thanks!
Miranda @ Salt & Lavender says
Thrilled you both enjoyed it, Kate!
Denise Santana says
Delish recipe! I made it with some roasted veggies and cellantani pasta. I made an extra batch of sauce for the pasta. I think this is a fam favorite! Thanks again.
Natasha says
Thank you!! I'm so glad you liked it. 🙂
Liz says
My oldest has a strong dislike for pork chops... until now. She went back for seconds and gave it rave reviews. This was fantastic, thank you for the great and easy recipe!
Natasha says
Well that's so nice to hear, Liz!
TIM DIAZ says
The pasta shown in pic, recipe for that please.
Natasha says
It's boiled spaghetti or bucatini tossed with the pork chop sauce.
Ashley says
Could this be done in a crockpot?