Creamy Garlic Pork Chops are a deliciously tender and juicy meal that brings together simple ingredients in a big way. The pork chops are perfectly seared to lock in the flavor, and then simmered in a rich and creamy garlic sauce that’s both smooth and full of comforting, garlicky goodness. It’s a great mix of creamy texture with the hearty, meaty chops that everyone will love.
I love making this dish when I want something satisfying but not too complicated. The garlic sauce comes together quickly, and the leftovers taste just as good the next day. I usually add a little splash of cream and lots of fresh garlic to really make the sauce sing. It’s the kind of meal where the sauce is so tasty, you’ll want to spoon it over mashed potatoes or rice.
One of my favorite ways to serve creamy garlic pork chops is alongside some steamed veggies or a crisp salad to balance out all that richness. It’s just the right comfort food for a weeknight dinner or when friends come over for an easy but impressive meal. This dish has a lovely way of turning a simple pork chop into something pretty special without too much fuss.
Key Ingredients & Substitutions
Pork chops: Boneless pork chops work well because they cook evenly. Bone-in chops add extra flavor but take a bit longer to cook.
Heavy cream: This makes the sauce rich and smooth. You can use half-and-half or coconut milk for a lighter or dairy-free option, though the sauce won’t be quite as thick.
Garlic: Fresh garlic gives the best flavor. Garlic powder is okay in a pinch but won’t give the same punch.
Mushrooms: They add earthiness and texture. Feel free to use cremini, button mushrooms, or even omit them if you prefer.
Spinach: Fresh spinach adds color and nutrients. If you don’t have spinach, kale or Swiss chard work well too.
Parmesan cheese: Optional but adds a subtle, salty depth. You can skip it or substitute with Pecorino Romano or a mild cheddar.
How Do You Get a Perfectly Seared Pork Chop That Stays Juicy?
Seared pork chops can be tricky. The key is to create a nice crust while keeping the inside juicy. Here’s what works for me:
- Pat the pork chops dry with paper towels before seasoning. Moisture slows browning.
- Season well with salt, pepper, and smoked paprika to enhance flavor and color.
- Heat the oil over medium-high heat until shimmering but not smoking—it helps form a crisp crust.
- Place chops in the pan without moving them for 4-5 minutes per side. Letting them sit undisturbed develops the crust.
- Use a meat thermometer to check doneness: 145°F (63°C) for juicy, safe pork.
Removing them promptly and resting for a few minutes keeps juices inside. Then finish cooking in the sauce so they soak up flavor without drying out.
Equipment You’ll Need
- Large skillet – I prefer a skillet that can go from stove to oven for even browning and easy cooking.
- Meat thermometer – helps ensure pork chops are cooked to the perfect juicy temperature, about 145°F.
- Spatula or tongs – for flipping and handling the pork chops without piercing the meat.
- Knife and cutting board – essential for chopping garlic, spinach, and mushrooms.
- Measuring spoons and cups – for accurate ingredients like cream, broth, and seasoning.
Flavor Variations & Add-Ins
- Use turkey or chicken breasts instead of pork for a lighter version that still absorbs the creamy sauce.
- Swap spinach for kale or Swiss chard for a different leafy green texture and flavor.
- Add a pinch of red pepper flakes to spice up the sauce, perfect if you like a bit of heat.
- Mix in cooked diced bacon or pancetta for extra smoky, savory bites that complement the creaminess.
Creamy Garlic Pork Chops
Ingredients You’ll Need:
- 4 boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll be ready to enjoy a delicious dinner in roughly 30 minutes. It’s a quick and satisfying meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Seasoning and Searing the Pork Chops:
Sprinkle salt, pepper, and smoked paprika evenly on both sides of the pork chops. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4 to 5 minutes on each side, until they are golden brown and cooked through. Once done, take them out and set aside on a plate.
2. Cooking the Garlic and Mushrooms:
In the same skillet, add the minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes, stirring occasionally, until the mushrooms soften and the garlic smells fragrant.
3. Making the Creamy Sauce:
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a spatula. Lower the heat to medium and stir in the heavy cream, thyme, and Parmesan cheese if you are using it. Let this simmer gently for 3 to 5 minutes until the sauce thickens slightly.
4. Adding the Spinach and Finishing:
Stir in the chopped spinach and cook for another 1 to 2 minutes until it wilts down. Then, place the pork chops back into the skillet, spoon some sauce over them, and warm everything together for about 2 minutes so the flavors blend.
5. Garnish and Serve:
Sprinkle the chopped fresh parsley over the top before serving. These creamy garlic pork chops go wonderfully with mashed potatoes, rice, or crusty bread to soak up all that tasty sauce. Enjoy your meal!
Can I Use Bone-In Pork Chops Instead of Boneless?
Yes! Bone-in pork chops add extra flavor and stay juicy but may need a couple of extra minutes to cook through. Use a meat thermometer to ensure they reach 145°F for safe eating.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a little butter for a lighter sauce, or coconut milk for a dairy-free option. The sauce may be thinner, so simmer a bit longer to thicken.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the pork chops and sauce, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the pork.
How Do I Store Leftovers?
Keep any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. When reheating, warm slowly over low heat, stirring occasionally to maintain the creamy texture.
