There’s something magical about creamy pork chops that turns an ordinary weeknight into something special. This recipe has been my go-to comfort food dinner for years—it’s the dish my kids actually cheer for when they smell it cooking. The secret? That rich, garlicky cream sauce that makes even the simplest pork chops taste like restaurant-quality fare.
I first learned this trick from my mom, who swore by searing the chops just right before bathing them in sauce. Now it’s my turn to pass along the wisdom: with just one skillet and about 40 minutes, you can have tender pork chops smothered in a velvety sauce that pairs perfectly with fluffy mashed potatoes. It’s the kind of meal that feels fancy but comes together with minimal fuss—exactly what busy home cooks need.
Why You’ll Love These Creamy Pork Chops
Let me count the ways this recipe will become your new weeknight hero:
- Quick comfort: From fridge to table in under 40 minutes—faster than takeout but ten times more satisfying
- Pantry magic: Uses simple ingredients you probably already have (who doesn’t keep cream and Dijon in the fridge?)
- That sauce though: The garlicky cream sauce transforms basic pork chops into something worthy of date night
- One-pan wonder: Just a single skillet means less cleanup—music to any cook’s ears
- Kid-approved: My picky eaters gobble this up, especially when I serve it with their favorite mashed potatoes
Trust me, once you try this method, you’ll never go back to dry pork chops again!
Ingredients for Creamy Pork Chops
Here’s what you’ll need to make these dreamy creamy pork chops – I promise it’s all simple stuff! The magic happens when these everyday ingredients come together:
- 4 bone-in pork chops (about 1-inch thick) – The bone keeps them juicy, and that thickness is key for perfect searing
- 2 tbsp olive oil – For that beautiful golden crust we all crave
- 2 tbsp butter – Because everything’s better with butter, right?
- 1 tsp salt – I use kosher for even seasoning
- 1 tsp black pepper – Freshly cracked if you’ve got it
- 1 tsp garlic powder – Our first layer of garlic goodness
- 1 tsp dried thyme – My secret weapon for that “what is that amazing smell?!” factor
- 2 cloves garlic, minced – Fresh garlic makes all the difference
- 1 cup chicken broth (low sodium recommended) – The base of our luscious sauce
- ½ cup heavy cream – The richer, the better for that velvety texture
- 1 tbsp Dijon mustard – Just enough tang to balance the creaminess
- 1 tbsp all-purpose flour – Our sauce thickener (cornstarch works too in a pinch)
For serving: Fluffy mashed potatoes (my family’s favorite!), roasted carrots, and a sprinkle of fresh rosemary or parsley to make it pretty.
How to Make Creamy Pork Chops
Alright, let’s get cooking! This creamy pork chop recipe comes together in three simple stages – searing, saucing, and simmering. I’ll walk you through each step so you get that perfect golden crust and velvety sauce every time.
Searing the Pork Chops
First things first – pat those pork chops dry with paper towels. This is my #1 trick for getting that beautiful golden crust. Moisture is the enemy of browning! Season them generously on both sides with the salt, pepper, garlic powder, and thyme.
Heat your olive oil in a large skillet over medium-high heat until it shimmers – about 2 minutes. Carefully add the pork chops (they’ll sizzle – that’s good!). Now here’s the important part: don’t touch them for 4-5 minutes. I know it’s tempting to peek, but resist! This lets that gorgeous crust form. Flip them when they release easily from the pan, then cook another 4-5 minutes on the other side. Remove them to a plate – they’ll finish cooking in the sauce later.
Making the Creamy Garlic Sauce
Same skillet, lower the heat to medium. Add the butter and let it melt, then toss in the minced garlic. Oh, that smell! Cook just until fragrant – about 30 seconds. Don’t let the garlic brown or it’ll turn bitter.
Now sprinkle in the flour and whisk like crazy for about a minute. This cooks out the raw flour taste and creates our sauce base. Slowly pour in the chicken broth while whisking constantly – this prevents lumps. Keep whisking as the sauce thickens slightly, then stir in the heavy cream and Dijon mustard. The sauce should coat the back of a spoon nicely.
Finishing the Dish
Return the pork chops to the skillet, nestling them into that glorious sauce. Spoon some sauce over the top – this is where the magic happens! Let everything simmer together for 5-7 minutes. The pork should reach 145°F (63°C) on an instant-read thermometer – that’s the sweet spot for juicy, tender chops.
Pro tip: Let the pork rest for 5 minutes before serving. This lets the juices redistribute so every bite stays moist. While waiting, I like to give the sauce a final taste and adjust seasoning if needed. Sometimes I’ll stir in an extra pat of butter for extra richness – because why not?
Serving Suggestions for Creamy Pork Chops
Oh, let me tell you how we love to serve these creamy pork chops in my house! The sauce practically begs for something to soak it up, and nothing does the job better than a big scoop of buttery mashed potatoes. I make mine extra fluffy with a splash of warm milk and a generous knob of butter – the perfect contrast to that rich garlicky sauce.
For color and crunch, I always roast some carrots alongside. Just toss them with olive oil, salt, and a pinch of brown sugar, then pop them in the oven at 400°F while the pork chops cook. The caramelized edges play so nicely with the creamy sauce!
Here are my favorite ways to make this meal feel extra special:
- The classic: Creamy pork chops over mashed potatoes with roasted carrots on the side – simple perfection
- For garlic lovers: Add roasted garlic to your mashed potatoes and sprinkle with chopped fresh parsley
- Elegant twist: Serve with parmesan polenta instead of potatoes and top with a rosemary sprig
- Quick veggie: Sautéed green beans or steamed broccoli when you’re short on time
- Sunday dinner: Add homemade dinner rolls to mop up every last drop of sauce
Don’t forget the finishing touches! A sprinkle of fresh rosemary or parsley makes everything look fancy, and if I’m feeling extra, I’ll grate some lemon zest over the top for brightness. My kids love when I let them add “snow” (a dusting of parmesan cheese) to their plates. However you serve it, just make sure you’ve got plenty of napkins – this is lick-the-plate good!
Tips for Perfect Creamy Pork Chops
After making these creamy pork chops more times than I can count, I’ve picked up some foolproof tricks to guarantee amazing results every single time. These are the little things that take your dish from “good” to “wow, can you make this again tomorrow?!”
Temperature is everything
Don’t even think about skipping the meat thermometer – it’s your best friend here! Pork chops go from juicy to sawdust in minutes if you overcook them. I set my timer to pull them at 140°F (60°C) since they’ll continue cooking in the sauce to reach the perfect 145°F (63°C). And please, please let them rest for 5 minutes before serving – this keeps all those delicious juices right where they belong.
Sauce too thin? Fix it fast!
If your sauce isn’t thickening up the way you’d like, don’t panic! Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the simmering sauce. It’ll thicken up in about a minute. Too thick? Just splash in a little extra broth or cream until it’s just right. I like mine the consistency of heavy cream – thick enough to coat the chops but still pourable.
The golden rule of searing
Here’s my mantra: “Hot pan, don’t touch!” Get your skillet properly hot before adding the chops (test it with a few drops of water – they should dance and evaporate quickly). Then resist the urge to poke and prod! Let them develop that beautiful crust undisturbed. If they stick when you try to flip, they’re not ready yet – give them another minute.
Bonus flavor boosters
When I really want to impress, I’ll add a splash of white wine to deglaze the pan after searing (let it reduce by half before adding the broth). A pinch of red pepper flakes adds subtle heat, and a squeeze of lemon juice at the end brightens everything up. Fresh thyme instead of dried makes it extra fancy for company!
Storing and Reheating Creamy Pork Chops
Now let me share my best tips for keeping those creamy pork chops just as delicious the next day – because let’s be honest, you’ll want leftovers! The sauce actually gets better as it sits, soaking into the pork for even more flavor.
Fridge storage: Let the pork chops cool completely (about 30 minutes), then transfer them with the sauce to an airtight container. They’ll keep beautifully in the fridge for 3-4 days. I like to store them with the sauce spooned over the top to prevent drying out.
Freezer magic: Yes, you can freeze these! Place cooled pork chops and sauce in a freezer-safe container, leaving about ½ inch of space at the top. They’ll keep for 2-3 months. Thaw overnight in the fridge before reheating – no one wants icy pork chops!
Reheating like a pro: The microwave is tempting but can make the pork rubbery. Instead, I reheat gently on the stovetop – just place chops with sauce in a skillet over low heat, covered, stirring occasionally until warmed through (about 10 minutes). For single servings, I’ll add a splash of broth or cream to the sauce before microwaving at 50% power in 30-second bursts.
One last secret: if the sauce separates after storage, just whisk in a teaspoon of cold butter while reheating – it’ll come back together beautifully. And those leftover mashed potatoes? Perfect for soaking up every drop of reheated sauce!
Creamy Pork Chops FAQ
I get so many questions about this recipe – it’s become such a hit with my readers! Here are the answers to everything you’ve been wondering about making perfect creamy pork chops:
Can I use boneless pork chops instead?
Absolutely! Boneless chops work just fine – they’ll cook a bit faster though, so keep an eye on them. I recommend reducing the cook time by about 1-2 minutes per side when searing. The bone adds extra flavor and helps keep the meat juicy, so if you’re using boneless, don’t skip that resting time I mentioned earlier.
How can I make this dairy-free?
I’ve tested this with my lactose-intolerant niece and found great substitutes. Swap the butter for olive oil or dairy-free butter, and use full-fat coconut milk instead of heavy cream (the canned kind works best). The flavor will be slightly different but still delicious. Skip the cream cheese garnish if you’re going fully dairy-free.
What if I don’t have Dijon mustard?
No worries! Yellow mustard will work in a pinch, though it’s a bit sharper tasting. I’ve used whole grain mustard when that’s all I had – gives a nice texture too. If you’re really in a bind, a teaspoon of apple cider vinegar with a pinch of sugar mimics that tangy-sweet balance.
Can I make this in advance?
You bet! The sauce actually tastes better the next day as the flavors develop. I’ll often sear the pork chops and make the sauce ahead, then just reheat them together when ready to serve. If you do this, undercook the chops slightly during searing since they’ll finish cooking when reheated.
Why do my pork chops turn out tough?
Oh no! Tough chops usually mean either overcooking or not letting them rest. Remember – pork chops continue cooking after you remove them from heat, so pull them at 140°F (60°C). Also, thicker chops (1-1.5 inches) are much more forgiving than thin ones. If all else fails, a quick brine (30 minutes in saltwater) before cooking works wonders!
Nutritional Information
Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re eating – especially when it’s as deliciously indulgent as these creamy pork chops! Keep in mind these numbers are estimates based on my exact recipe, and your mileage may vary depending on ingredient brands and exact portions.
Per serving (1 pork chop with sauce):
- Calories: 610 – It’s a hearty portion, perfect for dinner!
- Fat: 40g (17g saturated) – That rich cream sauce does its job
- Protein: 42g – Pork chops pack a protein punch
- Carbohydrates: 15g (2g fiber) – Mostly from the sauce thickeners
- Sodium: 700mg – Using low-sodium broth helps here
- Sugar: 3g – Just a touch from the natural ingredients
A little disclaimer from my kitchen to yours: these numbers can change based on how much sauce you use, the exact size of your pork chops, and whether you use regular or low-fat dairy. I always say – enjoy every bite, and maybe take an extra walk around the block if you’re worried about the cream! After all, good food is meant to be savored.
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40-Minute Creamy Pork Chops That Will Melt in Your Mouth
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Creamy garlic pork chops with mashed potatoes is a comforting and easy dinner recipe. Tender pork chops are seared to perfection and smothered in a rich, creamy garlic sauce. Serve with mashed potatoes and roasted carrots for a complete meal.
Ingredients
- 4 bone-in pork chops
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp all-purpose flour
- Mashed potatoes (for serving)
- Roasted carrots (for serving)
- Fresh rosemary or parsley (for garnish)
Instructions
- Season pork chops with salt, black pepper, garlic powder, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add butter and minced garlic to the skillet and cook until fragrant.
- Sprinkle in flour and whisk to combine.
- Slowly pour in chicken broth, stirring constantly to form a smooth sauce.
- Stir in heavy cream and Dijon mustard. Simmer until thickened.
- Return pork chops to the skillet and spoon sauce over them. Simmer 5–7 minutes until pork is cooked through.
- Serve with mashed potatoes and roasted carrots. Garnish with fresh herbs.
Notes
- For best results, use thick-cut pork chops.
- You can substitute chicken broth with vegetable broth if needed.
- Ensure the pork reaches an internal temperature of 145°F (63°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 610
- Sugar: 3g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 160mg
Keywords: creamy pork chops, comfort food dinner, pork chops with mashed potatoes, easy pork chop recipe, skillet pork chops, creamy garlic pork