Creamy Garlic Herb Pork Chops Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate sear, ensure the pork chops are completely dry before they hit the skillet. Any surface moisture will create steam, preventing that beautiful, golden-brown crust from forming.

Additionally, let the pork chops sit at room temperature for about twenty minutes before cooking; cold meat drops the pan temperature too quickly, leading to uneven cooking and a less effective sear.

Always use a digital meat thermometer to check for doneness rather than cutting into the meat. Slicing into the pork chops while they cook lets all the precious juices escape, resulting in a dry dinner. Insert the thermometer probe into the thickest part of the chop, avoiding any bone, to get an accurate reading of 145°F (63°C).

Variations

• Parmesan Herb Pork Chops: Stir one-quarter cup of freshly grated Parmesan cheese into the heavy cream sauce during the final simmer for an extra layer of savory depth.
• Mushroom Garlic Pork Chops: Sauté sliced cremini mushrooms in the butter before adding the garlic to create a rich, earthy mushroom cream sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to three days, ensuring they are refrigerated within two hours of cooking.

Freezer

Freezing is not recommended because the heavy cream sauce will separate and curdle upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce, until warmed through.

Store any leftover pork chops and garlic cream sauce in an airtight container in the refrigerator. Ensure the food has cooled completely to room temperature, which should take no longer than two hours, before sealing and refrigerating.

The sauce may separate slightly upon chilling due to the dairy content, but it will come back together beautifully when gently reheated.

While this quick dish is best enjoyed fresh, you can prepare elements of it ahead of time. Season the pork chops and store them covered in the refrigerator up to a day in advance. You can also mince the garlic beforehand. However, do not make the cream sauce ahead of time, as it is best assembled fresh in the pan with the pork drippings.

Serving ideas

Serve these succulent pork chops warm, generously spooning the rich garlic herb cream sauce over the top of each chop. Garnish with a few extra fresh thyme leaves for a pop of color.

This dish pairs wonderfully with starchy sides that can soak up the luxurious sauce, such as garlic mashed potatoes, buttered egg noodles, or creamy polenta.

To complete the plate, pair the pork chops with roasted green vegetables. Roasted asparagus, steamed broccoli, or a crisp green salad dressed with a light vinaigrette provide an excellent, refreshing contrast to the rich cream sauce.

Serve with a slice of crusty rustic bread to ensure not a single drop of the delicious sauce goes to waste.

Frequently asked questions

Recipe card

Creamy Garlic Herb Pork Chops

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 4 thick-cut pork chops
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 3/4 cup heavy cream
• 4 fresh thyme sprigs

Instructions

1. Heat a heavy cast iron skillet over medium-high heat and melt the unsalted butter until it is hot and bubbling.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

490

Protein

32 g

Carbohydrates

3 g

Fat

38 g

Fiber

0.2 g

Sugar

1.5 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.