Creamy Garlic Pork Chops
Creamy Garlic Pork Chops are covered in a cream sauce made with entire garlic cloves and garlic. Making this recipe takes only 30 minutes and is quick and simple.
If you enjoy pork and my well-liked Creamy Garlic Chicken dish, you might want to try this one. To make the sauce go with pork chops, I made a few adjustments. yummy garlicky flavor
Yes, this contains both garlic powder and an entire head of garlic. The garlic cloves get less pungent (you can eat them; they taste something like roasted garlic). I enjoy adding more and more garlic flavor!
Love recipes using the cream? My Creamy Pork Tenderloin Medallions might appeal to you as well.
Creamy Garlic Pork Chops Ingredients
- Salt and pepper to taste
- 4 pork chops (see notes)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 entire head of peeled garlic
- 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
- freshly cut parsley (optional, to taste)
Instructions
- If at all possible, remove the pork chops from the refrigerator 15 to 30 minutes before beginning the recipe. On both sides, generously season the pork with salt and pepper.
- Over medium-high heat, add the olive oil and one tablespoon of the butter to a deep skillet. Allow the dish to warm up for a couple of moments, and when it’s hot, cook the pork chops for 3-5 minutes/side or until brilliant (3 minutes for more slender cleaves and 5 minutes for pork slashes up to 1″ thick).Transfer the seared pork chops to a plate when they are done.
- The garlic cloves and the remaining butter should be added to the skillet. Reduce the heat to medium or, if using cast iron, medium-low. It should be cooked for approximately three minutes, or until the garlic has slightly browned on the outside, stirring frequently.
- Sprinkle the flour into the pan while avoiding the garlic by moving it to one side of the pan. It should cook for about 30 seconds before being stirred into the butter (we are making a quick roux).
- Include the lemon juice and chicken broth. Stir and cook for about a minute, or until the sauce appears to have thickened, stirring occasionally.
- Add the garlic powder and cream. Until the garlic powder is dissolved, stir or whisk it.
- Return the pork to the pan and cook for an additional 3 to 5 minutes, or until the pork chops are fully cooked through (at least 145 degrees Fahrenheit) and the sauce has thickened slightly (boil the sauce briefly but not overboil it).Keep in mind that the pork’s temperature will continue to rise after you stop cooking it; therefore, if it is close to being done, I would remove it from the heat and allow it to rest for a few minutes before serving. If necessary, season the sauce with additional salt, pepper, and parsley.
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