Irresistible Creamy Garlic Pork Chops (One-Pan)

I used to think pork chops were boring until I figured out the secret: a good pan sauce makes all the difference. For years, I’d just season them with salt and pepper, pan-fry them, and call it dinner. They were fine, but nothing special.

Then one night I had some cream and parmesan in the fridge that needed using up, and I thought, why not make a quick sauce in the same pan? Game changer. Now this is how I cook pork chops at least twice a month. The garlic cream sauce takes maybe five extra minutes, and it turns plain pork chops into something my kids actually get excited about. Plus, it’s all done in one pan, which means less cleanup—and that’s always a win in my book.

What Kind of Pork Chops Should I Use?

For this recipe, bone-in or boneless pork chops will both work great, so just grab whichever you prefer or whatever’s on sale. I’d recommend choosing chops that are about 1 inch thick – any thinner and they might dry out in the pan, any thicker and they won’t cook through properly before the sauce is done. If you can, look for chops with a little bit of marbling or fat around the edges, as this will help keep them juicy and flavorful. And don’t worry too much about whether they’re center-cut or rib chops – both will turn out delicious in this creamy garlic sauce.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pork chops: Boneless, skinless chicken breasts work great here too. Just adjust the cooking time since chicken cooks a bit faster than pork – aim for an internal temperature of 165°F instead of 145°F.
• Fresh garlic: If you don’t have fresh garlic cloves, you can use 2 teaspoons of jarred minced garlic. It won’t have quite the same punch, but it’ll still give you that garlicky flavor.
• Heavy cream: Half-and-half works in a pinch, though your sauce will be slightly thinner. You can also use full-fat coconut milk for a dairy-free version, which adds a subtle sweetness.
• Parmesan cheese: Grated Pecorino Romano or Asiago cheese are good alternatives. Just keep in mind that Pecorino is saltier, so you might want to go easy on the added salt.
• Chicken broth: Vegetable broth or even white wine (like Sauvignon Blanc) can replace the chicken broth. If using wine, let it simmer for a minute to cook off some of the alcohol.
• Italian seasoning: Mix together equal parts dried basil, oregano, and thyme if you don’t have Italian seasoning on hand. About 1/4 teaspoon of each should do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake with pork chops is overcooking them, which turns them dry and chewy – pull them off the heat when they reach 140°F on an instant-read thermometer, since they’ll continue cooking to the safe 145°F while resting.

Another common error is burning the garlic when making the sauce, so keep your heat at medium and stir constantly during those 1-2 minutes, removing the pan from heat if the garlic starts browning too quickly.

Don’t let your cream sauce boil once you add it to the pan, as high heat can cause the cream to separate and look curdled instead of smooth and silky.

Finally, make sure to let your pork chops rest for 5 minutes after the initial sear before adding them back to the sauce – this helps them retain their juices and stay tender.

What to Serve With Garlic Pork Chops?

These creamy garlic pork chops are rich and flavorful, so I like to serve them with sides that can soak up all that delicious sauce. Mashed potatoes are my go-to because they’re perfect for mixing with the creamy garlic sauce, but buttered egg noodles or rice work just as well. A simple side of roasted green beans, steamed broccoli, or sautéed spinach adds a nice fresh contrast to the richness of the dish. If you want to keep it easy, a crusty baguette on the side is great for mopping up every bit of sauce from your plate.

Storage Instructions

Store: Keep your leftover pork chops in an airtight container in the fridge for up to 3 days. The creamy garlic sauce might thicken up a bit as it sits, but that’s totally normal. I actually think the flavors get even better the next day!

Freeze: You can freeze these pork chops with the sauce for up to 2 months. Just let everything cool completely first, then store in a freezer-safe container. The cream sauce freezes pretty well, though it might separate slightly when thawed.

Reheat: Warm the pork chops gently in a skillet over medium-low heat with a splash of chicken broth or cream to loosen up the sauce. You can also microwave them on medium power, stirring the sauce halfway through. If the sauce separated after freezing, just whisk it while reheating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 140-160 g
• Fat: 120-130 g
• Carbohydrates: 10-14 g

Ingredients

For the pork chops:

• 4 pork chops (about 1-inch thick for even cooking)
• 1.5 tsp garlic powder
• 1.5 tsp paprika (I use McCormick Smoked Paprika for extra depth)
• salt
• pepper
• 1.5 tbsp olive oil

For the garlic cream sauce:

• 2.5 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 10 garlic cloves (smashed and finely minced for best flavor)
• 3/4 cup chicken broth
• 1 tsp italian seasoning
• 2/3 cup cream
• 1/2 cup parmesan (freshly grated to ensure it melts smoothly)
• 2 tablespoons fresh parsley, chopped

Step 1: Season and Sear the Pork Chops

• 4 pork chops
• 1.5 tsp garlic powder
• 1.5 tsp paprika
• salt
• pepper
• 1.5 tbsp olive oil

Pat the pork chops dry with paper towels—this helps them brown properly rather than steam.

In a small bowl, combine the garlic powder, paprika, salt, and pepper.

Rub this seasoning mixture generously on both sides of each pork chop.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Once hot, carefully place the pork chops in the pan and sear for 3–4 minutes per side, without moving them around, until they develop a golden-brown crust.

They should reach an internal temperature of 145°F.

Transfer the seared pork chops to a clean plate and set aside.

Step 2: Build the Garlic Cream Sauce

• 2.5 tbsp butter
• 10 garlic cloves
• 3/4 cup chicken broth
• 1 tsp italian seasoning

In the same skillet (don’t wash it—those browned bits add flavor), reduce heat to medium and add the butter.

Once melted and foaming, add the minced garlic cloves and cook for 1–2 minutes, stirring frequently, until fragrant but not browned.

Pour in the chicken broth and Italian seasoning, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Simmer for 3–4 minutes to allow the flavors to meld.

I like to let the broth reduce slightly here—it concentrates the savory flavor before the cream is added.

Step 3: Create the Creamy Cheese Finish

• 2/3 cup cream
• 1/2 cup parmesan

Reduce heat to medium-low and slowly pour in the cream, stirring gently to combine with the broth.

Sprinkle in the freshly grated Parmesan cheese in small handfuls while stirring constantly—this prevents clumping and ensures a smooth, silky sauce.

Continue stirring for about 3 minutes until the cheese is completely melted and the sauce thickens slightly.

The sauce should coat the back of a spoon but still flow gently.

I find that keeping the heat on medium-low rather than high prevents the cream from breaking and results in a much creamier, more luxurious sauce.

Step 4: Return Pork and Finish the Dish

• pork chops from Step 1
• garlic cream sauce from Step 3
• 2 tablespoons fresh parsley, chopped

Nestle the seared pork chops back into the pan, tilting each one slightly to help the sauce coat both sides.

Spoon some of the creamy garlic sauce over the top of each chop.

Let everything warm together for 1–2 minutes over low heat to ensure the pork is heated through and fully coated with the sauce.

Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed.

Sprinkle the fresh chopped parsley over the top just before serving for brightness and color.

Irresistible Creamy Garlic Pork Chops (One-Pan)

Delicious Irresistible Creamy Garlic Pork Chops (One-Pan) recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the pork chops::

• 4 pork chops (about 1-inch thick for even cooking)
• 1.5 tsp garlic powder
• 1.5 tsp paprika (I use McCormick Smoked Paprika for extra depth)
• salt
• pepper
• 1.5 tbsp olive oil

For the garlic cream sauce::

• 2.5 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 10 garlic cloves (smashed and finely minced for best flavor)
• 3/4 cup chicken broth
• 1 tsp italian seasoning
• 2/3 cup cream
• 1/2 cup parmesan (freshly grated to ensure it melts smoothly)
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Pat the pork chops dry with paper towels—this helps them brown properly rather than steam. In a small bowl, combine the garlic powder, paprika, salt, and pepper. Rub this seasoning mixture generously on both sides of each pork chop. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Once hot, carefully place the pork chops in the pan and sear for 3–4 minutes per side, without moving them around, until they develop a golden-brown crust. They should reach an internal temperature of 145°F. Transfer the seared pork chops to a clean plate and set aside.
• In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium and add the butter. Once melted and foaming, add the minced garlic cloves and cook for 1–2 minutes, stirring frequently, until fragrant but not browned. Pour in the chicken broth and Italian seasoning, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 3–4 minutes to allow the flavors to meld. I like to let the broth reduce slightly here—it concentrates the savory flavor before the cream is added.
• Reduce heat to medium-low and slowly pour in the cream, stirring gently to combine with the broth. Sprinkle in the freshly grated Parmesan cheese in small handfuls while stirring constantly—this prevents clumping and ensures a smooth, silky sauce. Continue stirring for about 3 minutes until the cheese is completely melted and the sauce thickens slightly. The sauce should coat the back of a spoon but still flow gently. I find that keeping the heat on medium-low rather than high prevents the cream from breaking and results in a much creamier, more luxurious sauce.
• Nestle the seared pork chops back into the pan, tilting each one slightly to help the sauce coat both sides. Spoon some of the creamy garlic sauce over the top of each chop. Let everything warm together for 1–2 minutes over low heat to ensure the pork is heated through and fully coated with the sauce. Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed. Sprinkle the fresh chopped parsley over the top just before serving for brightness and color.