Your pork chops will shine with this creamy garlic sauce! It’s a simple mix of butter, garlic, and cream that makes every bite rich and tasty.
No one can resist the smell of garlic sizzling in the pan! I love serving these chops with mashed potatoes. They soak up that creamy goodness perfectly—yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are ideal as they tend to be juicier than boneless. If you can only find boneless, that works too! Just watch your cooking time since they cook faster.
Mushrooms: I like using cremini or button mushrooms for their flavor. If you need a substitute, try canned mushrooms or even spinach for a different texture.
Heavy Cream: This gives the sauce its richness. If you want a lighter version, you could use half-and-half or even coconut milk for a dairy-free option.
Dijon Mustard: It adds a nice tang! You could swap it for whole grain mustard or even a bit of apple cider vinegar if you’re out of mustard.
Herbs: Fresh parsley is lovely, but if you don’t have it, dried parsley can work. I often add fresh thyme or rosemary for an extra pop of flavor!
How Do You Achieve a Perfectly Seared Pork Chop?
Getting that golden crust on your pork chop is key! Here are some tips:
- Start with room temperature pork chops. Let them sit out for about 20 minutes before cooking.
- Season well! Salt and pepper should be generously applied on both sides.
- Preheat your skillet until it’s hot and add the olive oil—this helps to achieve a good sear.
- Avoid overcrowding the pan; this causes steaming instead of searing!
- Use tongs to gently flip the chops without piercing them, retaining all those juices.
Follow these steps and you’ll have delicious, juicy pork chops every time!
Pork Chops with Creamy Garlic Sauce
Ingredients You’ll Need:
- For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- For the Sauce:
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: fresh thyme or rosemary for extra flavor
- For Serving:
- Asparagus or other green vegetable (optional)
Time Needed:
You will need about 30-40 minutes to complete this dish. About 10 minutes for prep and around 20-30 minutes for cooking. This includes searing the pork chops and allowing the creamy garlic sauce to develop rich flavors. It’s a quick yet impressive dish!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps achieve a delightful sear. Season both sides of the chops generously with salt and pepper to enhance flavor.
2. Sear the Pork Chops:
In a large skillet, heat olive oil over medium-high heat until it shimmers. Carefully place the pork chops into the skillet and sear them for about 4-5 minutes on each side. You’re looking for a nice golden-brown crust and for the pork to be cooked through. Once done, transfer the pork chops to a plate and cover them loosely with foil to keep them warm.
3. Make the Sauce:
Reduce the heat to medium and add butter to the same skillet. Once the butter melts, toss in the sliced mushrooms. Sauté them for 4-5 minutes until they are softened and browned. The flavor will be fantastic!
4. Add Garlic:
Next, add the minced garlic to the mushrooms and cook for about 1 minute. Stir it frequently until you can smell that lovely garlic aroma. Remember not to let it burn!
5. Create the Creamy Base:
Pour in the chicken broth and scrape up any flavorful browned bits on the bottom of the skillet. Let it simmer for 2 minutes to combine the flavors.
6. Thicken the Sauce:
Now it’s time to stir in the heavy cream and the Dijon mustard. Allow this mixture to simmer gently for about 3-5 minutes until it thickens slightly. This is where the creamy magic happens!
7. Final Touches:
Add chopped fresh parsley (and fresh herbs, if using) to the sauce. Taste the sauce and adjust seasoning with salt and pepper according to your preference.
8. Reintroduce the Pork Chops:
Return the pork chops to the skillet, spooning the creamy sauce over the top. Let them warm through in the sauce for about 2-3 minutes.
9. Steaming Vegetables:
If you’re using asparagus or another green vegetable, now is a great time to quickly sauté or steam it. This will add a fresh and colorful touch to your plate!
10. Serve and Enjoy!
Plate the pork chops and generously spoon the creamy garlic mushroom sauce over the top. Garnish with additional chopped parsley for a pop of color. Enjoy your delicious pork chops paired with creamy sauce alongside mashed potatoes, rice, or some crusty bread to soak up that irresistible sauce. Bon appétit!
Can I Use Boneless Pork Chops Instead?
Yes, you can definitely use boneless pork chops! Just be mindful that they will cook faster, so adjust the cooking time to avoid overcooking them.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a bit of flour to help thicken the sauce. For a dairy-free version, try full-fat coconut milk!
How Should I Store Leftover Pork Chops?
Allow the pork chops to cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of cream or broth to refresh the sauce if needed.
Can I Make This Recipe Without Mushrooms?
Absolutely! If you’re not a fan of mushrooms, you can omit them entirely or substitute with other vegetables like spinach or bell peppers for added flavor and color.