Description

Juicy boneless pork chops are pan-seared until golden brown, then smothered in a luscious, garlicky cream sauce. This easy one-pan meal is perfect for a cozy dinner and pairs beautifully with mashed potatoes, rice, or roasted vegetables.

Ingredients

Units Scale

For the Pork Chops:

4 boneless pork chops (about 1-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons all-purpose flour (for dredging)
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Creamy Garlic Sauce:

4 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1 teaspoon Dijon mustard (optional, for extra flavor)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for spice)
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Season and Dredge the Pork Chops:
- Pat the pork chops dry with a paper towel.
- Season both sides with salt, black pepper, paprika, and garlic powder.
- Lightly dredge each chop in the flour, shaking off any excess.
Sear the Pork Chops:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the pork chops and sear for 3-4 minutes per side until golden brown.
- Remove from the skillet and set aside.
Prepare the Garlic Sauce:
- In the same skillet, reduce the heat to medium and add another tablespoon of butter.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Dijon mustard (if using), salt, black pepper, and red pepper flakes.
- Simmer for 2-3 minutes until slightly thickened.
Finish the Dish:
- Stir in the grated Parmesan cheese and return the pork chops to the skillet.
- Spoon the sauce over the pork chops and let them simmer for another 3-5 minutes, until fully cooked and the sauce is thick and creamy.
Serve and Garnish:
- Remove from heat and sprinkle with fresh parsley.
- Serve with mashed potatoes, rice, or steamed vegetables.

Notes

For extra richness, add a splash of white wine before adding the chicken broth.
For a lower-fat version, substitute half-and-half for heavy cream.
To make it gluten-free, replace all-purpose flour with cornstarch for dredging.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.