This post may contain affiliate links. Please read our disclosure policy.
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.
You may also like my Creamy Garlic Pork Tenderloin or Creamy Pork Tenderloin Medallions.
Why you’ll love it
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. These pork chops are just so good and really simple to make.
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! It’s the perfect weeknight meal.
What you’ll need
- Pork chops – I use 0.75-1″ boneless pork chops seasoned generously with salt & pepper to bring out the flavor
- Olive oil and butter – for pan frying and the base of the sauce
- Garlic and garlic powder – there’s absolutely a whole head of garlic in here and garlic powder
- Flour – to thicken the sauce
- Chicken broth – more savory depth of flavor
- Lemon juice – a pop of acidity to balance everything
- Heavy cream – to make the sauce luxurious
Pro tip
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!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- 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 skillet goes dry, I’d add up to 1 tablespoon extra olive oil for the second batch.
- Measure out the butter easily with this butter dish that has measurement marks right on it.
How to make creamy garlic pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork with salt & pepper. Heat up the oil and some of the butter in a skillet, then sear the chops on both sides until golden. Transfer to a plate. Add the remaining butter and the garlic cloves, and cook until the garlic is lightly browned.
Push the garlic to one side of the skillet, then stir in the flour to make a roux. Pour in the broth and lemon juice, and cook until thickened. Add the cream and garlic powder, and stir until it’s dissolved in.
Return the pork to the skillet, and cook through until the sauce reduces more and the pork is cooked to 145F. Season with extra salt & pepper if needed, and top with fresh parsley if using.
Substitutions and variations
- I don’t recommend subbing the cream for a lower fat alternative as it may curdle and the sauce won’t be as thick.
- You could throw in a handful of spinach at the end before adding the pork back to the pan if you want some greens.
- Looking to make this with chicken? Try my Creamy Garlic Chicken instead.
What to serve with garlic pork chops
- These creamy pork chops are delicious with Mashed Potatoes, Roasted Potatoes, Stick of Butter Rice, or even pasta like my Quick Garlic Butter Noodles.
- For veggie options, try my Easy Roasted Cauliflower or Easy Roasted Green Beans.
- Craving a salad? Make my 10 Minute Easy Caesar Salad Dressing.
Leftovers and storage
- Store any leftover pork chops in the fridge in a covered container for 3-4 days.
- Reheat over a low heat slowly until warmed through so the chops don’t dry out.
- I don’t recommend freezing this one.
More delicious pork chop recipes
Questions about this creamy garlic pork chop recipe? Made it? Talk to me in the comments below! Tag me #saltandlavender on Instagram if you make this.
Creamy Garlic Pork Chops
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 garlic powder and cream. 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.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
Sounds good to me!!
Easy and absolutely delicious!!!! We licked the plates, didn’t want it to end!!!
Yay!! That’s fantastic, Kelly! 😀
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!!
I’m so glad it worked out, Mary! 😀
Looking to make this tonight! I don’t have whole garlic, only minced. How much do you think I should use?
Thanks,
Sarah
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!
Why doesn’t the lemon juice curdle the cream?
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.
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
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! 🙂
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.
That’s so nice to hear, Tami!! 🙂 Thanks so much for your 5-star review!
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.
I’m so happy that you enjoyed it!! 🙂 Thanks for your detailed review and 5 stars!
This was really good! I used 8 teaspoons of minced garlic because I didn’t have fresh garlic. I love garlic and it was just the right amount for me. I wish it had made more sauce. I served it with egg noodles but would also be good with rice or mashed potatoes too.
So glad you liked it!!
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?
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.
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.
I’m so glad you like it, Lori! Thanks for your review. 😀
Can’t have pork chops without this delicious sauce!!
🙂 🙂 🙂