These juicy pork chops are cooked to perfection and smothered in a creamy garlic sauce. It’s a delicious meal that is sure to impress anyone who tries it!
Honestly, I could just eat that garlic sauce by the spoonful! Pair it with some mashed potatoes, and you’ll be in comfort food heaven. Enjoy this easy treat any night of the week!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my go-to because they stay juicier while cooking. If you’re cooking for a larger crowd or prefer boneless, you can use boneless chops instead. Just keep an eye on the cooking time!
Mushrooms: Cremini mushrooms add a great depth of flavor, but white button mushrooms are just as good. For a twist, you could try shiitake or portobello mushrooms. Make sure to slice them evenly for consistent cooking.
Heavy Cream: This gives the sauce its amazing richness. If you’re looking for a lighter option, you can use half-and-half or a combination of milk and sour cream, but the sauce won’t be as creamy.
Thyme: Fresh thyme gives a lovely aroma to the dish. If you have dried thyme, you can use that instead but use half as much since it’s more concentrated.
How Do You Achieve Perfectly Seared Pork Chops?
Searing the pork chops is key for flavor and texture. Here’s how to do it right:
- First, ensure your skillet is hot enough by adding the oil and waiting until it shimmers.
- Pat the chops dry with a paper towel before seasoning, so they brown nicely.
- Avoid overcrowding the pan; give the chops enough room to sear on each side. If needed, do them in batches.
- Flip only once; this ensures a nice crust forms without losing moisture in the meat.
- Use a meat thermometer to check for doneness—145°F (63°C) is the sweet spot!
Following these tips will help you get those perfect, juicy pork chops every time!
Pork Chops with Creamy Garlic Sauce
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick enough for a weeknight dinner but impressive enough for guests!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This is important because it helps them brown nicely. Season each chop generously with salt and pepper on both sides. This will enhance the flavor of the meat.
2. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the pork chops to the skillet. Cook them for about 4-5 minutes on each side until they are golden brown. Once cooked, take the chops out of the skillet and set them aside on a plate.
3. Cook the Mushrooms:
Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, toss in the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until they’re golden brown and have released their moisture.
4. Add Garlic and Thyme:
Next, add in the minced garlic and thyme to the skillet with the mushrooms and stir for an additional minute, until the garlic is fragrant. This step will infuse the mushrooms with wonderful flavor!
5. Create the Sauce:
Pour the chicken broth into the skillet, stirring and scraping any browned bits off the bottom of the skillet to add flavor to the sauce. Let it simmer for about 3 minutes to reduce slightly, enhancing the overall flavor.
6. Make it Creamy:
Add in the heavy cream and grated Parmesan cheese to the skillet. Stir the mixture and let it cook for another 3-5 minutes or until the sauce thickens slightly. It should become rich and creamy.
7. Combine and Heat:
Return the pork chops to the skillet, spooning some sauce and mushrooms over the top. Reduce the heat to low and let everything simmer together for another 5 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
8. Garnish and Serve:
Before serving, sprinkle chopped parsley over the dish for a burst of color and freshness. Serve the pork chops generously smothered in the creamy garlic sauce alongside your favorite side dishes, like mashed potatoes or steamed vegetables.
Enjoy your tender pork chops with this indulgent, flavorful creamy garlic sauce!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used as a substitute. Just be sure to reduce the cooking time slightly since they tend to cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half for a creamier texture or a combination of milk and sour cream for a tangy flavor. Keep in mind that the sauce won’t be as rich as with heavy cream.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens up.
Can I Make This Recipe with Different Vegetables?
Absolutely! Feel free to add vegetables like spinach, broccoli, or bell peppers. Just add them to the skillet after the mushrooms so they can sauté and absorb the flavors of the sauce.
