Description
Creamy Garlic Pork Chops
Ingredients:
For the Pork Chops:
4 boneless pork chops (about 1-inch thick)
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
2 tbsp unsalted butter
For the Sauce:
3 garlic cloves, minced
1 cup chicken or vegetable broth
1 cup heavy cream
1 tsp Dijon mustard
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley (optional)
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Instructions:
1. Season the Pork Chops:
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
2. Cook the Pork Chops:
Heat olive oil and butter in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet, lower the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and let it simmer for 2 minutes, scraping the brown bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and Parmesan cheese. Whisk until the sauce is smooth and slightly thickened (about 2-3 minutes).
4. Combine:
Return the pork chops to the skillet. Simmer on low heat for 5-7 minutes, spooning the sauce over the pork chops, until they are cooked through.
5. Garnish and Serve:
Sprinkle with chopped fresh parsley before serving. Serve the pork chops with the creamy garlic sauce over mashed potatoes, rice, or pasta.
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your pork chops are at room temperature for even cooking. Pat them exceptionally dry; this is crucial for a good sear. Combine the dry seasonings in a small bowl before rubbing them onto the meat for even coverage. When searing, do not move the chops for the first 3-4 minutes to allow a proper crust to form. After removing the chops, let the skillet cool slightly before adding the garlic to prevent burning. Simmer the sauce until it coats the back of a spoon. Finally, use a meat thermometer to confirm the pork chops have reached an internal temperature of 145°F (63°C) during the final simmer.
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can soak up the delicious sauce. Classic mashed potatoes are a perfect choice. For a lighter option, try cauliflower mash or steamed green beans. Buttered egg noodles or creamy polenta also make excellent bases. For a complete meal, add a simple arugula salad with a lemon vinaigrette to cut through the richness.
How-to Summary
To make Creamy Garlic Pork Chops: Season and sear chops until golden, then set aside. In the same pan, sauté garlic, deglaze with broth, then add cream, mustard, and Parmesan to create a sauce. Return chops to the skillet and simmer until cooked through, basting with the sauce. Garnish and serve.
Frequently Asked Questions
Can I use bone-in pork chops? Yes, bone-in chops work well. They may require an extra minute or two of cooking time. Ensure you check the internal temperature.
What can I substitute for heavy cream? For a slightly lighter sauce, half-and-half can be used, but the sauce will be thinner. Full-fat coconut milk is a good dairy-free alternative.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth to loosen the sauce.
My sauce is too thin. How can I thicken it? Let it simmer a bit longer to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I make this dish ahead of time? You can prepare the sauce ahead and store it separately. Sear the pork chops just before serving and combine them with the reheated sauce to finish cooking.
Common Mistakes to Avoid
- Not Drying the Pork Chops: Moisture on the surface creates steam, preventing a proper, flavorful sear.
- Crowding the Skillet: Cook chops in batches if necessary. Overcrowding lowers the pan’s temperature and leads to steaming.
- Overcooking the Garlic: Burnt garlic will make the sauce bitter. Sauté just until fragrant, about 30-60 seconds.
- Adding Cold Cream to a Hot Pan Too Quickly: This can cause the cream to separate. Let the broth simmer first, then reduce the heat slightly before adding the cream.
- Not Letting the Sauce Simmer: Rushing this step prevents the sauce from properly reducing and thickening.
Conclusion
This Creamy Garlic Pork Chops recipe is a guaranteed way to elevate a simple weeknight protein into a restaurant-quality meal. The combination of a perfect sear and a luxuriously rich, garlicky sauce is both impressive and surprisingly straightforward to achieve. By following the detailed steps and avoiding common pitfalls, you can create a comforting, flavorful dish that will become a regular in your dinner rotation. Enjoy the process and the delicious results!