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Smothered Boneless Pork Chops in Creamy Garlic Sauce

This comforting dish features juicy pork chops smothered in a rich creamy garlic sauce, perfect for a busy weeknight family dinner.
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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: 560
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless pork chops
  • ¾ cup heavy cream
  • ½ cup chicken broth
  • 2 tablespoons butter, divided
  • 2 tablespoons minced garlic Fresh garlic works best, but jarred minced garlic can be used in a pinch.
  • 1 tablespoon olive oil
  • ½ teaspoon lemon juice
  • 1 tablespoon flour
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and black pepper.
  2. Cook the pork chops for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.
  3. In the same skillet, melt 1 tablespoon of butter and sauté the minced garlic for 1-2 minutes, or until fragrant.
Cooking
  1. Add the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the flour, garlic powder, and lemon juice.
  2. Gradually pour in the heavy cream, stirring constantly. Bring the sauce to a simmer, allowing it to thicken for 2-3 minutes.
  3. Return the pork chops to the skillet, coating them in the sauce. Let them cook for an additional 5-7 minutes, or until the pork is fully cooked and the sauce is thickened.
  4. Stir in the remaining tablespoon of butter and adjust seasoning with salt and pepper.
  5. Garnish with fresh parsley before serving.

Notes

Serve these pork chops hot, drizzled with the creamy garlic sauce. They pair well with sides like mashed potatoes, rice, or steamed vegetables. For extra flavor, consider adding mushrooms or spinach to the sauce. Use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F for perfect doneness. Can also be made lighter with light cream and reduced butter.