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A close-up, top-down view of Creamy Garlic Pork Chops simmering in a cast iron skillet, showcasing the glossy garlic cream sauce and fresh parsley.

Creamy Garlic Pork Chops: A Skillet Masterpiece

Indulge in these thick, bone-in Creamy Garlic Pork Chops, seared to golden-brown perfection and smothered in a luscious, velvety garlic cream sauce. This one-pan skillet masterpiece is the ultimate comfort food, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick-cut, bone-in pork chops (about 1.5 inches / 3-4 cm thick) Bring to room temperature before cooking.
  • 1 tbsp Avocado or Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 tsp Coarse Sea Salt or to taste
  • 1/2 tsp Freshly Ground Black Pepper or to taste
  • 4-6 cloves Garlic finely minced
  • 1/2 cup Chicken Broth (120ml) low sodium recommended
  • 3/4 cup Heavy Cream (180ml)
  • 1/4 cup Fresh Parsley (15g) chopped, for garnish

Equipment

  • 1 Large Cast Iron Skillet (12-inch)
  • 1 Tongs

Method
 

Sear the Pork Chops
  1. Pat the pork chops completely dry and season generously on all sides with salt and pepper.
  2. Heat oil in a large cast iron skillet over medium-high heat until shimmering. Carefully place the pork chops in the skillet and sear for 4-6 minutes per side, undisturbed, until a deep golden-brown crust forms.
  3. After flipping, add the butter to the pan. Once both sides are seared, remove the pork chops to a plate and set aside.
Make the Cream Sauce
  1. Reduce heat to medium. Add the minced garlic and sauté for 30-60 seconds until fragrant.
  2. Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pan. Simmer until the broth has reduced by about half.
  3. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
Finish and Serve
  1. Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the chops and simmer for 2-3 minutes, until cooked to an internal temperature of 145°F (63°C).
  2. Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

Don't crowd the pan; sear chops in batches if needed.
Let pork chops rest at room temperature for 20-30 minutes before cooking for a more even result.
Do not move the chops while searing to develop the best crust.
Use a meat thermometer to ensure pork reaches 145°F (63°C) without overcooking.