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Four perfectly seared, bone-in pork chops simmering in a luscious garlic cream sauce in a cast-iron skillet. The easy pork chop recipe is almost complete.

Creamy Garlic Pork Chops (The Ultimate Skillet Dinner)

Indulge in these juicy, pan-seared Creamy Garlic Pork Chops, smothered in a rich and savory garlic cream sauce. This easy, one-pan skillet dinner is ready in 30 minutes and perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp Unsalted Butter
  • 6 cloves Garlic, minced
  • 1 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/4 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, chopped

Equipment

  • 1 Large Skillet
  • 1 Meat Thermometer

Method
 

  1. Pat the pork chops dry with a paper towel. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side, until golden-brown and cooked through (internal temperature reaches 145°F). Remove from the skillet and set aside.
  3. Reduce heat to medium, add the butter to the skillet. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and allow it to reduce by half, about 3-4 minutes.
  5. Stir in the heavy cream and Parmesan cheese. Cook, stirring, until the sauce has thickened slightly. Season with salt and pepper to taste.
  6. Return the pork chops and any juices to the skillet. Spoon the sauce over the chops and simmer for 1-2 minutes. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For the best sear, ensure your pan is hot before adding the pork chops.
Tip 2: Freshly grated Parmesan cheese will melt more smoothly into the sauce than pre-shredded varieties.
Tip 3: Do not overcook the pork! A meat thermometer is your best tool for juicy, tender results.