Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Season and sear the pork
Pat the pork chops dry and season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the chops 3–5 minutes per side until deep golden brown. Transfer to a plate.
- 2
Brown the garlic
Add the remaining tablespoon of butter and the peeled garlic cloves to the skillet. Reduce heat to medium. Cook, stirring occasionally, for about 3 minutes until the cloves are lightly browned on the outside.
- 3
Build the sauce
Push the garlic cloves to one side of the pan. Sprinkle the flour into the cleared space and stir for about 30 seconds to form a quick roux. Pour in the chicken broth and lemon juice, stirring everything together. Let it cook for 1 minute until the sauce thickens noticeably.
- 4
Add cream and finish
Stir in the garlic powder and heavy cream until smooth. Nestle the pork chops back into the skillet. Cook for another 3–5 minutes, letting the sauce bubble gently (not a hard boil) until it thickens further and the pork reaches 145°F internal temperature. Taste and adjust salt and pepper. Top with chopped fresh parsley if using.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Creamy Garlic Pork Chops
Created by: 30MinuteMeals
Ingredients
- 4 boneless pork chops
- salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 10 garlic cloves
- 1 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 3/4 cup heavy cream
- fresh parsley
Instructions
- Season and sear the porkPat the pork chops dry and season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the chops 3–5 minutes per side until deep golden brown. Transfer to a plate.
- Brown the garlicAdd the remaining tablespoon of butter and the peeled garlic cloves to the skillet. Reduce heat to medium. Cook, stirring occasionally, for about 3 minutes until the cloves are lightly browned on the outside.
- Build the saucePush the garlic cloves to one side of the pan. Sprinkle the flour into the cleared space and stir for about 30 seconds to form a quick roux. Pour in the chicken broth and lemon juice, stirring everything together. Let it cook for 1 minute until the sauce thickens noticeably.
- Add cream and finishStir in the garlic powder and heavy cream until smooth. Nestle the pork chops back into the skillet. Cook for another 3–5 minutes, letting the sauce bubble gently (not a hard boil) until it thickens further and the pork reaches 145°F internal temperature. Taste and adjust salt and pepper. Top with chopped fresh parsley if using.