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Pan-Seared Pork Chops with Creamy Garlic Sauce is a delightful dish that combines juicy, perfectly cooked pork chops with a rich and flavorful creamy sauce. This recipe is not only easy to prepare but also makes for an impressive weeknight dinner that will satisfy your family or guests. The garlic-infused sauce elevates the dish, making it crave-worthy and comforting.
Why You’ll Love This Recipe
This easy pork chop recipe with creamy sauce is perfect for any occasion. It comes together quickly and delivers on flavor, making it a great choice for busy evenings. Plus, the combination of tender pork and a luscious garlic sauce is simply irresistible.
- Quick and easy to prepare
- Rich, creamy garlic sauce enhances the pork
- Perfect for weeknight dinners or special occasions
- Pairs beautifully with a variety of sides
- Comforting and satisfying
Ingredients
- 2 bone-in pork chops (about 1 inch thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
- 8 ounces green beans, trimmed
How to Make Pan-Seared Pork Chops with Creamy Sauce
- Season the pork chops generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove the chops from the skillet and set aside, keeping them warm.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- Stir in the heavy cream and return the pork chops to the skillet. Let them simmer in the sauce for another 3-4 minutes, allowing the sauce to thicken slightly.
- While the pork chops are finishing, bring a small pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, until bright green and tender-crisp. Drain and set aside.
- To serve, place the pork chops on plates, spoon the creamy garlic sauce over the top, and garnish with chopped parsley. Serve with the green beans on the side.
Tips for the Best Results
- Make sure to let the pork chops rest for a few minutes after cooking for juicier meat.
- Adjust the thickness of the sauce by adding more or less cream, depending on your preference.
- Use fresh garlic for the best flavor; jarred garlic can be less potent.
Easy Variations
- For a tangy twist, add a splash of lemon juice or a teaspoon of Dijon mustard to the sauce.
- Swap the green beans for sautéed spinach or roasted Brussels sprouts for a different side.
- Try using boneless pork chops if you prefer less cooking time.
What to Serve With It
- Creamy mashed potatoes for a comforting side
- Quinoa or rice to soak up the delicious sauce
- A fresh garden salad for a light, crisp contrast
- Roasted vegetables for added color and nutrition
Storage and Reheating
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Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a skillet over low heat until warmed through. Add a splash of chicken broth or cream to the sauce if it thickens too much.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 bone-in pork chops (about 1 inch thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
- 8 ounces green beans, trimmed
Instructions:
- Season the pork chops generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove the chops from the skillet and set aside, keeping them warm.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- Stir in the heavy cream and return the pork chops to the skillet. Let them simmer in the sauce for another 3-4 minutes, allowing the sauce to thicken slightly.
- While the pork chops are finishing, bring a small pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, until bright green and tender-crisp. Drain and set aside.
- To serve, place the pork chops on plates, spoon the creamy garlic sauce over the top, and garnish with chopped parsley. Serve with the green beans on the side.
Notes:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a skillet over low heat until warmed through.
