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
Sandra says
Made this tonight and added mushrooms into the sauce. My bf said it was one of the top 3 pork chop dishes he’s ever had. Thank you for sharing this recipe!
Natasha says
That's wonderful!!! Thanks for letting me know! 🙂
Vika Filimoeatu says
I just made this and it was a hit. I absolutely love this recipe. This is definitely a "go to" recipe, its fast and delicious! I didn't have chicken broth so I used beef broth because that's what I had and it was yummy. Thank you for the recipe!
Natasha says
You're welcome!! So happy you enjoyed it, Vika.
Courtney says
I LOVED this. The sauce was sooo good. Though, unfortunately my sauce separated at the last step :’(
Still tasted good tho!
Natasha says
I'm so glad you liked it! 🙂 Hmmm sorry to hear that it separated. Did you use heavy cream? If so, maybe turn the heat down a little next time. And let the cream warm up on the counter a bit before adding it in... that should help.
Katie Chandler says
I used 1/2 and 1/2 because it is what I had on hand. This turned out amazing. My kids loved it.
Natasha says
Fantastic!! 🙂 Thanks for letting me know!
Thomas Bennett says
This is such a good recipe and explained very well. Thank you
Natasha says
You're welcome, Thomas! Thank you. Glad you enjoyed it! 🙂
Amanda Clark says
Made this tonight turned out great even used the sauce in mashed potatoes was a hit for my family! Thank you
Natasha says
Wonderful!! 🙂 Thanks for letting me know!
Donna says
I forgot to sprinkle the parsley at the end but would add either garlic salt in place of or garlic powder. We like lots of garlic but even with a whole clove it wasn't quite enough for our taste.. Otherwise it was good.
Carrie Ann Matassa says
This was a big hit with my family! Very picky eaters . The sauce is deliciuos! Wouldn't change a thing! I served it with twice baked potatoes and green beans.
Definetly putting this in the rotation .
Natasha says
Fantastic! 🙂 Thank you!
D says
Tastes so good!! Amazing mix!
Natasha says
So happy you enjoyed it!! Thank you!
Vina says
Hi can you use milk instead of heavy cream? Thanks!
Natasha says
I don't recommend it. Milk is thin and watery. It won't make a nice creamy sauce, and it's likely to curdle from the high heat.
Nick says
Came out amazing! I used bone in chops about 3/4” thick and served with roasted garlic smashed potatoes. The only thing I changed was I added the flour and made the roux, then cooked the garlic in the roux so it didn’t burn. This dish was very similar to my Slovenian mother in laws food. Very authentic!
Natasha says
Fab! I'm so glad you liked it!! 🙂
Jomari Cordero says
What is a good side dish for the pork chops
Natasha says
My ideas are in the blog post. 🙂
DS says
Can you make this ahead and fridge it? How would you recommend reheating it?
Natasha says
You can... but there's a chance the sauce will separate and the meat will dry out. I'd reheat it with a lid on a low heat. You may need to add a splash more cream if the sauce looks like it's going to separate.
Diane says
I added mushrooms and a sprinkle of paprika. My garlic cloves were large, I will use smaller and/or cook them longer or roast them next time. I also used half and half and there was no issue with separating.
Natasha says
I'm so glad you liked it! Yes, I cut mine in half since I always seem to buy giant ones haha. Glad the sauce didn't separate.
Michelle says
What can you substitute the flour with if you are on a no carb diet?
Natasha says
Hi! Maybe a cornstarch slurry instead?
Lauren says
This was one of the easiest and best meals I have prepared in years. I added mushrooms as well.
Natasha says
I'm thrilled to hear that, Lauren!! 😀
Jess says
Can you substitute for the heavy cream? I don’t have any and really want to make this!
Natasha says
You'd have to do some experimenting... maybe make more roux and use something with lower fat like if you have milk on hand, but let the pan cool down a bit to avoid curdling. It won't be quite the same, though.
Kimberly says
Made this last night. It was a hit with the husband!!
I added mushrooms and served it with mash potatoes and green beans on the side.
Will be trying the chicken version next time!!
Natasha says
So happy that he enjoyed it!! 🙂
Morgan Palomarez says
I have made this several times and it has turned into a weekly meal in our house. We love it!! We have also made it with chicken and it worked just as good, I just made sure to cook the chicken beforehand a little longer!
Natasha says
That makes me so happy that it's a regular!! 🙂 Not sure if you noticed, but the chicken version is linked in the blog post (it's actually what inspired the pork recipe).
Kim says
These were so good. One of my new favorites. I added onion to it only because I love onion. Next time I might try some wine in it.
Natasha says
So glad you enjoyed it!! Yes, I think it would be great with wine. Also like the onions idea!
Trudy says
This sounds so good, I love the simplicity of it. I will make is a little different, Mexican style. By adding Cumin, Oregano, and fresh Cilantro for finish. I also plan to saute onions, bell peppers, a Jalapeno, etc. Plus using a Nut flour instead of flour. Coconut Milk for the Cream; serving it with steamed Asparagus,with Butter and Lemon; plus, a green salad. Making it a KETO meal.
Thank you for this easy recipe!
Yvonne says
Going to make this tonight and excited to try something different.
Did you use the same sauce for the pasta?
Natasha says
Yes! It's just an example of how you could plate it. 🙂
Tia says
Is it possible to use half and half instead of heavy cream? Will it make a hug difference? I have all the ingredients except for the heavy cream!
Natasha says
Hi Tia! My concern with half-and-half is mostly that it could curdle. I think you could try, but perhaps ensure the pan isn't screaming hot when you add it, and let the half-and-half warm up on the counter for a bit so the temperature difference isn't as extreme. The sauce may end up slightly thinner, but I think you should be ok hopefully.
Sharon says
I'm not a big fan of pork but this recipe was amazing! My kids loved it, which is saying something since they are super picky! Thank you for this wonderful recipe!!!!
Natasha says
Well that's good to hear!! Thank you!! 🙂 So glad they liked it.
Brandy says
Delicious! I’m taking my last bite as we speak. I didn’t have chicken broth so I used water with granulated chicken bouillon and omitted lemon juice since I didn’t have it either. So good! I will definitely be making it again. Thanks!
Natasha says
I'm so glad they were a hit, Brandy!
Nicole says
This was so yummy! I was so scared to overcook the chops that I went the other way and was trying to verify they were done. Great flavor, easy recipe!
Natasha says
That's great... so happy you enjoyed it! 🙂
Shondale Evans says
Great flavor -my husband loved it ! It's a winner in my book !thanks
Natasha says
That's what I like to hear! Thank you!! 🙂
Megan says
This was amazing!!! Thanks so much for sharing!!
Natasha says
You're welcome!! 🙂
Miranda says
Delicious!!! Made this tonight with some garlic mashed potatoes and garlic lemon asparagus
Natasha says
Thank you!
Stephanie S says
These we're fantastic! I only made three pork chops, but followed the recipe for the full amount of sauce and I'm sure glad I did! We were in love with all the garlic chunks. Definitely a keeper!
Natasha says
Wonderful!! 🙂
TERESA PADDOCK says
Wonderful! My husband surprised me with this delicious recipe after a long day. Have made it serval times since. On the menu tonight!! Thanks for sharing!
Natasha says
I love that!! 🙂 Thanks so much for writing me a review.
Pat says
This recipe was fantastic! I will definitely be making this again.
Natasha says
Great!! So glad you enjoyed them, Pat!
Barry says
Great recipe, easy to follow and is really tasty
Natasha says
Thank you so much, Barry!
Tina says
THIS IS THE BOMB!!
I read the comment prior to making this; about adding more garlic! At the time I laughed...a whole head isn't enough?!?! It's so true....the garlic is DANG GOOD!!
The dish is going in the rotation 😋
Natasha says
Hahaha I love that.
Elizabeth Owen says
Very good! The pork chops were great! I served them with asparagus I cooked in the airfryer and some stovetop stuffing. The gravy from the pork chops is just delicious and everyone loved the meal!
Natasha says
Thank you!! I'm so glad it was a hit!
Melissa says
Thought I grabbed all the ingredients at the store but looks like I forgot a lemon for the juice. Is it necessary? We’ve had a bit of an ice storm and I’d prefer not to get out for one little lemon!
Natasha says
Hi! I think you could skip it. It just sorta makes the sauce a bit less one-dimensional... gives it more balance if that makes sense, but it's not like a prominent flavor in there. I'd stay home. 🙂
Kaila says
OMG these were delicious. My entire family loved the flavor! Thank you for sharing!
Natasha says
Wonderful!! So glad they were enjoyed by all. Thank you 🙂
Cora Wolken says
Served with mashed potatoes and crispy baked cauliflower, a new house favorite!
Natasha says
Awesome!! So glad you enjoyed it in your home. Thanks for letting me know! 🙂
Brandi says
I've never commented on a recipe page before, so that being said, this was worth saying OMG YUM. Thank you for this!
Natasha says
I'm so glad you enjoyed them, Brandi! Thanks for the support - comments really help us recipe bloggers out. 🙂
Jayne says
Thanks and loved this recipe! It got rave reviews at the table. I was going to make a spinach salad and then decided to throw my spinach in the sauce when I put the chops back in the skillet. Served it over mini farfalle. Delish!
Natasha says
Excellent!! I'm so pleased it was a hit 🙂
Mike Scully says
Very good dish as we love garlic, added a can of mushrooms. I like my sauce a little thicker but the taste is excellent
Natasha says
So glad you enjoyed it, Mike!
Robin says
Do you leave the whole garlic cloves in it?
Natasha says
Yes. They soften up and taste delicious. 🙂
Pamela says
This was delicious! I had a lot of extra cream sauce and put it on top of egg noodles the next day for a quick lunch.
Natasha says
Thank you! Mmm... now I want egg noodles with creamy sauce...
April says
Omg. That was so delicious. The garlic was like butter. Great recipe. Thank you.
Natasha says
Yay! You're welcome!
Belinda says
I tried this and it's beautiful!! My husband's favourite meal of the week !
Natasha says
Fabulous!! 🙂
Jenn says
I used sous vide pork chops and just made this sauce.... excellent flavor, very good... kids putting the sauce over their bites they loved it too!
Natasha says
Wonderful!!
Linda Roberson says
I made this, and my husband and I just loved it! Delicious 😋
Natasha says
Wonderful! 🙂
Jessica says
Came out delicious, I added more seasoning to the pork chops though and added mushrooms at the end but it was definitely a hit ! Will definitely make again !!
Natasha says
Fabulous! Thank you!
Sandy Halpenny says
I was sick of the same old, same old. So, I found this recipe and gave it a try! I paired mine with angel hair pasta and it was perfect! I give it a 10/10! Will definitely make again.
Natasha says
Fantastic!! So pleased you enjoyed the recipe. Thanks for commenting, Sandy!
Maegsn says
Did you have to make more sauce to cover the chops and the other pasta or did I make enough for both?
Natasha says
Hi! So, for the photos I only made that one plate with the pasta and I put on lots of sauce. To get 4 plates with that much sauce covering the pasta, you may need to double the sauce (especially if the pasta serving is large). It makes a decent amount, but I wouldn't say tons of sauce.
Kodi mccall says
This recipe is going into our meal rotation. My sauce didn't look exactly like yours and I didn't sear my chops long enough but it was still absolutely delightful. Thanks so much for posting this!
Natasha says
I'm so happy you enjoyed it!! Hey, as long as it tastes good, that's all that matters haha.
Naomi says
Yum! It was a hit with the family, and I literally wanted to eat all of the gravy from the pan with a spoon when cleaning up. Thanks for the great recipe!
Natasha says
You're very welcome!!
Margaret says
Perfect recipe. Absolutely delicious!!!!!!!!
Natasha says
Thank you so much!
Laura W says
Roasted cauliflower goes perfectly with this!
Natasha says
Excellent! Thanks, Laura!
Laura W says
This is an EXCELLENT recipe. I now have a go to recipe for pork chops. I may try it with chicken as well! The sauce is so easy and absolutely scrumptious. I was a little worried it would be too garlicky, but it was perfect and not heavy at all. Try this recipe, you won’t regret it.
Natasha says
Thank you! I'm so pleased you enjoyed it! 🙂 The chicken version (linked in the blog post) is one of my all-time most popular recipes, so I think you'd like that too.
Angela says
Was amazing. Easy to make. I did add some Chardonnay and garlic paste to give it little more garlic taste. I cooked the broccoli in the oven with garlic 🧄 olive 🫒 oil amd a little of red crushed peppers.
Natasha says
I'm so happy you enjoyed it, thank you!! 🙂
Jill Allen says
Easy dish with lots of flavor. Reminds me of stroganoff. I served with buttered noodles and maple-glazed bacon wrapped carrots. I’ll definitely make the chicken version.
Natasha says
I'm so happy you liked it! Those carrots sound so good...
Nikia Lane says
Love! Love! Love! I added mushrooms and green onion when cooking the garlic.
Thank you for sharing!
Natasha says
You're very welcome! 🙂
Scott says
Love this recipe. Instead of flour (roux) I use Les stock and more cream and let it cook down more (thicken) before adding back in the chops and then I add Parmesan cheese to help thicken.
Thank you for the inspiration!
Natasha says
I'm so glad it worked out for you! You're welcome!
Jess says
I tried my best to do this but my cream turned into a more dark brown. Then at the end, the cream separated. I’m teaching myself how to cook, so what could have caused this?
Natasha says
Hi Jess! No worries... the only way to learn is by doing, so I applaud you for trying! Believe me, I've had my fair share of kitchen mishaps (and continue to have them) haha. Ok, so it sounds to me like your pan was too hot and/or you ended up cooking it for a bit too long (which means the pan gets even hotter and it's a sorta snowball effect). There's nothing wrong with the sauce being a bit darker... it just means that you may have had more yummy brown bits from the bottom of the pan incorporated into the sauce because you likely cooked the pork for a little longer than I did. Are you absolutely sure you used heavy cream and not something with less fat (you want minimum 33-36% fat) like half-and-half? Cream can curdle due to high cooking temperature, so if you poured it straight out of the fridge into a very hot pan, I suspect that could have curdled it if you did indeed use the full fat stuff. So, if you want to re-attempt the recipe, I would probably turn the heat down a bit (at least after the searing step since the pan gets hotter and hotter and retains heat - especially if you use cast iron), and I'd get the cream out a bit early, measure it out, and let it sit on the counter for a bit. Do you have a gas or electric stove? I now have a gas stove, and I find it runs hotter than electric, so I have to be mindful that "medium high" on my gas stove is quite a bit hotter than it was on my electric stove, and I turn it down a bit. Let me know if you have any other questions!
Benni says
Temper your cream. That is, take a soup ladle & pour some of the hot liquid into some of the cream & stir until incorporated. Slowly pour the mixture back into the pot & stir. Do this a few more times, then it's okay to pour the rest of the cream into the pot without tempering. It's best to let the cream come to room temp before adding.
Natasha says
Yes! That works too.
Sara says
Very yummy! Although I am not the next natural cook and followed the instructions step by step and the pork chops were way undercooked with the time that was given. So I had to cook them about 15-20 minutes on each side.
Natasha says
I'm glad you enjoyed it. Did you use a meat thermometer like I suggest in the blog post? Because 15-20 minutes/side is a LONG time to cook pork at the suggested stove temperature.
Bethany says
Just had for dinner and it was delicious! Hubby said he'd definitely like to have again. I added some chopped shallots that needed to be used up when I cooked the garlic cloves, but otherwise was true to the recipe. Our whole house smells like garlic now, but that's fairly normal for us! Will cook again!
Natasha says
So glad you enjoyed it!!
Tia says
Delicious! I used wild boar backstrap and it was outstanding over rice! Great recipe and super quick and easy! Thank you!
Natasha says
Wonderful! 🙂
Little ole me says
This is soooooo good! We are garlic addicts so I added a couple more cloves and oh my gosh it was delicious!
Natasha says
Good idea!! I love garlic too haha.
Sherry says
Got the kudos from the kids ., very good.. definitely make again.. Thank You
Natasha says
You're welcome! 🙂
Lucie says
Delicious!!
Natasha says
So happy you liked it, Lucie!
auntiejean says
This was so easy and delicious! All ingredients I had on hand too. I served it over mashed potatoes. Thanks for the continued great recipes!
Natasha says
That's great! You're welcome! 🙂
EBurke says
Umm. This came together flawlessly. Thanks.
EBurke says
I mean that. I don't leave comments. I was even going to sign up to leave one. Which I also don't do as i don't need another incoming email. So. Splendid. This will be a new go-to.
Natasha says
I appreciate you taking the time to comment! 🙂
Natasha says
Wonderful!
Tamara says
Can you use turkey stock instead?
Natasha says
Absolutely!
Sarah says
These look amazing! Do you think there would be any issues with swapping out the heavy cream for half and half? Also, do you think this recipe could be adapted to make in an Instant Pot? Thanks!
Natasha says
Hi! Half and half will yield a thinner sauce and it could curdle because they're cooked over quite a high heat. You could always add more flour to thicken the sauce if needed, though. Honestly, I wouldn't even want to speculate on how to do these in the IP. It'll be a completely different recipe and would require lots of testing.
Sarah M says
I made this on a whim with pappardelle pasta and holy smokes it was out of this world! Just want I needed...a good white sauce, protein, and pasta! Such a fan of your 30 min sauce recipes.
Natasha says
Awesome!! So happy you enjoyed it, Sarah! XO
Notsoswedishh says
I had a next-day-expiring lamb so I cooked that instead of the pork. And the sauce came out way thicker from the beginning (not the recipe's fault - I have a problem called "eyeballed measurement") so instead of cooking the meat in it, I just added pasta directly. (Serving the lamb not sauced)
Overall, the sauce itself can fit into any meat you are cooking as long as you spice it appropriately - for my lamb, I added dried rosemary.
Me and my husband devoured it and now we can't move!haha
Natasha says
I'm so glad that it worked out with the lamb! 🙂
Alison says
I made this tonight, but I used pork tenderloin. It was so good! I will definitely make it again and may try to adapt it for chicken! I wish I remembered to take a picture!
Natasha says
I'm so happy you enjoyed it! You could definitely try my creamy garlic chicken (it's linked within the blog post)... it's what this recipe is based on. 🙂
Emily says
I tried to make this the other night and the roux did not turn out! I am wondering if maybe I had the pan too hot and possibly added too much flour and not enough butter? It became thick and clumpy instead of a sauce. I have more pork chops left over and was going to try again tonight and possibly make the roux in a separate pan as not to over heat it and just do the butter, flour, chick broth and lemon then add it back to the pan that I cooked the pork in after I get the desired consistency. It still tasted awesome and we just ate the chops but I looooove a good creamy sauce so want to get this right!
Natasha says
Hi Emily! Hmmm... I would try adding a little more butter, maybe. Did you add only a tablespoon of flour and kinda sprinkle it in? It does sound like perhaps all the liquid vanished too quickly once you added it, so maybe the pan was a bit too hot. You could definitely try doing it in a separate pan... at least for the second try maybe, then troubleshoot from there. I'm glad you enjoyed it at least! Let me know how your second try goes!
Emily Brown says
This recipe is simply fantastic and easy to make! I have a picky teenager that gobbled it up and asked me to put this on the weekly schedule. Due to texture issues with kids, I chopped the garlic instead of leaving big. I paired it with Brussel sprouts and angel hair pasta! Yummo!
Natasha says
I’m so glad it was a hit!! Thanks for commenting! ♥️
monique says
This looks delicious..I can't pin your recipes..always says something went wrong on their end..any idea what I could do?Thank you!
Natasha says
Hi Monique, unfortunately I've been dealing with this ongoing pinning issue. 🙁 I don't have a fix for it yet, but I've been trying to figure it out with various tech support!
Erica Smith says
Hi my name is Erica Smith.... this recipe looks Delicious! I want to try to make this for my husband who wants some pork chops with a white sauce. I made your chicken recipe with the white wine sauce and my husband, our son's and I love it. Have made it multiple times and it gets better and better each time I make it. Wanted to know with this pork chop recipe do you coat it in flour before you sear it? Or you just season it and sear it without the flour? We will be using the pork chops with bone-in. Also I see the hamburger recipe with the penne noodles I can't wait to try. Thanks and have a Blessed day!
Natasha says
Hi Erica! I'm so glad you like that other recipe! 🙂 I don't coat the pork in flour for this recipe. Let me know if you try it!