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Juicy Smothered Boneless Pork Chops in Creamy Garlic Sauce

Two perfectly seared pork chops smothered in a creamy herb sauce served on a white plate.
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Make these tender, juicy boneless pork chops smothered in a rich, creamy garlic sauce. This easy recipe delivers restaurant-style flavor fast, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 4 boneless pork chops (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and thyme.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for about 3 minutes.
  5. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly, about 3 to 5 minutes.
  6. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. Taste the sauce and add more salt or pepper if needed.
  7. Return the seared pork chops to the skillet. Spoon the creamy garlic sauce over the chops. Let them simmer gently in the sauce for 3 to 5 minutes, turning once, until the pork is cooked through and tender. Do not overcook to keep them juicy.
  8. Remove the pork chops from the heat. Garnish with fresh chopped parsley before serving immediately over rice or mashed potatoes.

Notes

  • For the juiciest pork chops, use a meat thermometer to check that the internal temperature reaches 145 degrees Fahrenheit.
  • If you prefer a thicker gravy, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce during step 5.
  • This recipe works well with thick-cut bone-in pork chops, but you may need to increase the simmering time slightly in step 6.

Nutrition

Find it online: https://completelyyummy.com/juicy-pork-chops-smothered-creamy-garlic-sauce/