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Creamy Garlic Pork Chops

Published: / Updated: / 311 Comments

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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.

creamy garlic pork chops in a skillet

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. 

creamy garlic pork chops plated with spaghetti
Those garlic cloves melt in your mouth!

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:

close-up of creamy pork chops

Questions about this creamy garlic pork chop recipe? Made it? Talk to me in the comments below!

creamy garlic pork chops in a skillet

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.
4.95 from 99 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 455 kcal

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
Keyword creamy garlic pork chops, creamy pork chops
Author Natasha Bull

 

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  1. Susan Lorraine Pattison says

    5 stars
    My family loves this! I add (and cook ) mushrooms at the end of cooking the garlic before the cream. So yummy! It works wonderfully with creole seasoned chops as well!

    Reply

    • Natasha says

      So glad you enjoyed it! Yes, per serving, but keep in mind pork chop sizes can vary a lot... it's just an estimate to give you a ballpark figure, basically. If you need the info for health reasons, I recommend weighing the exact piece of meat you're going to be eating.

      Reply

  4. Kathy James says

    5 stars
    Just made this, so yummy and husband loved it to, he does wants me to add portobello mushrooms next time 🥰 served over angel hair pasta

    Reply

  5. Melissa says

    5 stars
    I followed the recipe to the T and it was good but then I added rosemary, some whole mustard, and garlic salt and it was incredible!! I give this recipe 5 stars because it makes a really good base and it’s easy to customize to your liking ❤️ So thank you for this it’s delish!

    Reply

  7. Mary Heidbrier says

    5 stars
    Very good recipe I made a gluten free & dairy free version. Used Miyoko’s Plant-based butter, King Arthur GF all-purpose four 1 1/2 Tablespoons and coconut cream with nutritional yeast about 1/4 cup. With the lemon already called for it cut the coconut flavor. Served with mashed potatoes and red cabbage/apples. True comfort meal!!

    Reply

  8. Sarah says

    Looking to make this tonight! I don't have whole garlic, only minced. How much do you think I should use?

    Thanks,
    Sarah

    Reply

    • Natasha says

      Hi Sarah! I find the jarred stuff is much more mellow and doesn't really have the same flavor. I'd probably start with a couple teaspoons and then see how it goes and add more if needed. You could try reading thru the comments... I believe others have tried this. Let me know how it goes!

      Reply

      • Natasha says

        If you use heavy cream, it shouldn't. The issue can come in when you sub with something lower fat like half-and-half. I make sauces with a lot more lemon than this recipe using heavy cream and I've never had it curdle.

        Reply

  9. Pattie says

    Hi there! This looks fabulous! Think I could make it in the crockpot if I browned the chops first, put them in the crock and then made the roux and poured it in?

    Thanks!
    Pattie

    Reply

    • Miranda @ Salt & Lavender says

      Hi Pattie! Sure, you could do that and experiment (but we haven't tested this method). We don't recommend putting the cream in the Crockpot until the last 30 minutes or so, though. Let us know how it turns out! 🙂

      Reply

  10. Tami says

    5 stars
    Made this recipe last night and it was delicious! My husband wasn’t even halfway through it and told me I need to make it again soon.

    Reply

  11. Shaw says

    5 stars
    Winner Winner Pork Chop Dinner. New family favorite. I used half & half but brought it up to room temp at the same time as the pork chops. I also took half of the cooked garlic cloves and mashed them up and added it to the sauce to make it even creamier and garlicy. Very good.

    Reply

  12. Sydnee says

    5 stars
    Guys! This meal is amazing!! I live with my boyfriend and cousin, who are picky eaters.. they absolutely love this meal! Is there a recipe to just make the roux alone for some extras?

    Reply

    • Natasha says

      I'm so glad you all enjoyed it, Sydnee!! Appreciate your 5-star review. I think you could for sure make the sauce separately, but it'll be missing the browned bits you get from searing the pork. I'm sure it will still taste good, however. You could always play with it a bit and perhaps let the roux get a bit darker and/or add some Worcestershire sauce or even Kitchen Bouquet browning sauce if you feel it's missing a bit of flavor.

      Reply

  13. Lori says

    5 stars
    This is my new favorite for pork chops! So very good. Only thing I do differently is how long I brown my cloves of garlic. I like my cloves to be very soft so I allow them to cook 7-8 mins. Yummy and quick.

    Reply

    • Natasha says

      Hi! I mention in the post that I don't recommend subbing the cream for a lower fat alternative. You can try, but there's a possibility it'll curdle, and the sauce may end up thinner.

      Reply

  16. Cait says

    5 stars
    This recipe is easy but always makes an impact and feels fancy. We love serving it with some oven roasted potatoes (perfect for drinking sauce over) and some pan seared green beans. A go to favorite now, a nice break from our usual chicken based dishes, and easy to pie with a variety of sides!

    Reply

  17. Lamyra says

    5 stars
    Have pork Chops? This minimal ingredient dish will have your dinner guest thinking you worked hard for this one! And yet. You really don’t. I enjoyed incorporating these items. Delicious. Thank you saltandlavender.com

    Reply

    • Natasha says

      I don't know of anything that works exactly the same, unfortunately. There's alternatives out there (like Silk brand dairy-free whipping cream), but I do not personally use those, so I can't speak to the results. Coconut milk could be an option, but it will alter the flavor a bit.

      Reply

  21. Patrick badgley says

    5 stars
    I’m not a super chef , but this recipe sent me up the ladder to top Wednesday chef. I made this in an electric skillet and it turned out excellent.. thank you for a easy to follow, and delicious entree

    Reply

  23. Lucy Torres says

    5 stars
    I followed the recipe to the T and it came out absolutely delicious! We ate the pork chops with egg noodles. Thank you so much!

    Reply

  24. Caroline says

    5 stars
    This was SO GOOD. Garlic was soft delicious, pork was perfectly cooked! I did half & half instead of heavy cream and it was just as good!

    Reply

  26. Brandy Robbins says

    5 stars
    These were amazing! I had to make a double batch because we have a large crew over here and we agreed this is a keeper! Thank you for sharing!

    Reply

  28. Amanda Moyar says

    5 stars
    Just made this and my boyfriend can’t shut up ! Best Best meal Eva .. we prepared this with a side of homemade mashed potatoes and a hint of brown gravy 😍

    Reply

  29. Terry says

    5 stars
    Quick, easy and the cream sauce was so delicious. I used half and half and jt worked fine, also didn't have a whole head of garlic but would have been amazing. I will be making this again

    Reply

    • Natasha says

      Hi! I would not. I mention in the post how easy it is to overcook pork chops, so I'd be sad if yours ended up overdone. After you sear them, it's only a few more minutes on the stove until they're done.

      Reply

  32. Elise Bombaro says

    I love this recipe. It's one of my husband's favorites! I like to add mushrooms and onions sometimes. So delicious. Thanks!

    Reply

  33. Josie L says

    5 stars
    Thank you from the UK!! This was a surprisingly good recipe for something that was so quick to make! I used pork medallions, 30g of unsalted butter, knorr chicken stockpot (120ml) and added a little whole milk as well as the 150ml of double cream as advised. Served with farfelle and green vegetables.

    Reply

  34. Melinda Allridge says

    5 stars
    This was so delicious!! I made it for my family and they loved it, they are such picky eaters and do not like to try new things, but this was a hit at my house and will be making it again and again!

    Reply

  35. Renee Merckx says

    5 stars
    Omg..wated to change up the elbow chops on a grill or breaded..and like who doesn't LOVE garlic? Made w garlic mashed potatoes & our fresh shucked corn off the cobb..w a great Savignon...hello! & yum!

    Reply

  36. Vicky East says

    5 stars
    My daughter made this for her and my son at home when we were away on vacation and she told me I had to try it soon. I made it tonight. Really tasty, great flavour and I liked that I got a hint of lemon at the end. I did it with mashed potatoes, carrots and fried apples and onions. ,4 clean plates. Will definitely make it again.

    Reply

  40. Allie says

    5 stars
    Made this tonight & it was a hit in my house. I added red Chilli flakes for some heat & paired it with mashed potatoes & corn on the cob. Definitely will be making it again.

    Reply

  41. AmberLynn says

    5 stars
    This was excellent! My 14 year old daughter and I made this together for our family this evening paired with egg noodles and it turned out absolutely scrumptious! Thank you for posting this awesome recipe! It was an instant favorite dinner for our “picky eaters” family. Much love!!

    Reply

  42. Katie says

    Really good! I added noodles to the sauce and wish I wouldn’t have added them to the pan BUT it was still good! Next time I just won’t add the noodles in with the meat.

    Reply