Creamy Garlic Herb Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Remove the pork chops from the refrigerator approximately twenty to thirty minutes before cooking to take the chill off, which helps them cook more evenly.

Pat the chops thoroughly dry with paper towels. Mince the garlic cloves and measure out the heavy cream and butter. Wash and dry the fresh thyme sprigs. Having everything prepared next to your stovetop ensures a smooth, stress-free cooking process.

Instructions

Searing the Pork Chops

1. 1Melt the Butter
   Heat a heavy cast iron skillet over medium-high heat and melt the unsalted butter until it is hot and bubbling.
   Look for The butter should be completely melted and foaming slightly but not burning.
   Tip Pat the pork chops dry with a paper towel before cooking to ensure a superior sear.
2. 2Sear the Pork Chops
   Carefully place the thick-cut pork chops into the hot skillet with the melted butter. Sear undisturbed for four to five minutes on the first side, then flip using tongs and sear for another four minutes on the second side.
   Look for A deep, golden-brown caramelized crust should form on both sides of the chops.
   Tip Avoid moving the pork chops around while searing to achieve the best color and crust.

At the end of this phase, the pork chops should have a beautiful, deep golden-brown crust on both sides. The kitchen will smell rich and buttery, and you will hear a loud, active sizzling sound as the meat sears in the hot skillet.

The chops will not be fully cooked through at this stage, but the exterior should look highly caramelized and appetizing.

Creating the Garlic Cream Sauce

3. 3Sauté the Garlic
   Reduce the skillet heat to medium. Add the minced garlic directly into the melted butter surrounding the pork chops, stirring constantly for about thirty seconds to release its aroma without letting it burn.
   Look for The garlic will become highly fragrant and turn a very light golden color.
   Tip Keep the garlic moving constantly so it does not scorch in the hot pan.
4. 4Add Cream and Herbs
   Pour the heavy cream into the skillet around the pork chops. Add the fresh thyme sprigs directly into the liquid, stirring gently to combine the cream with the pan drippings and garlic.
   Look for The cream should begin to bubble gently around the edges of the skillet.
   Tip Scrape up any browned bits from the bottom of the skillet to incorporate them into the sauce.

At the end of this phase, the heavy cream should be bubbling gently around the pork chops, turning a light golden-tan color as it picks up the browned bits from the bottom of the skillet. The garlic should be fragrant without looking burned, and the fresh thyme sprigs will release their herbal aroma into the steam rising from the pan.

Simmering and Resting

5. 5Simmer, Spoon, and Rest
   Bring the sauce to a gentle simmer. Generously ladle the bubbling garlic cream sauce repeatedly over the tops of the pork chops. Simmer for three to five minutes until the pork reaches an internal temperature of 145°F (63°C). Remove the skillet from the heat and let the pork chops rest in the sauce for at least three minutes before serving.
   Look for The sauce will thicken slightly into a velvety glaze, and the pork will be tender and fully cooked.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always use a digital thermometer to verify the temperature of the meat at its thickest part.

At the end of this final phase, the cream sauce will have thickened slightly into a velvety, spoonable consistency that coats the back of a spoon. The pork chops will be fully cooked, tender, and glistening with the herb-flecked garlic butter sauce. The sizzling will have subsided to a gentle, quiet bubble.

Common mistakes

One common mistake is using thin-cut pork chops, which cook too quickly and turn tough and dry before a proper crust can form. Another error is moving the pork chops around too much in the skillet; let them sit undisturbed to get a deep, even sear.

Lastly, do not burn the garlic. Garlic burns quickly in a hot pan, so add it just before pouring in the heavy cream to protect its delicate flavor from turning bitter.

How to tell it’s done

Pork chops are perfectly done when they reach an internal temperature of 145°F (63°C) at their thickest part, measured with an instant-read meat thermometer. The meat should feel firm but yield slightly when pressed.

Once this temperature is reached, remove the skillet from the heat immediately. Letting the pork chops rest in the warm sauce for at least three minutes is essential to allow the juices to redistribute throughout the meat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest