Creamy Garlic Pepper Pork Chops
These creamy garlic pepper pork chops are cooked to perfection and smothered in a rich, creamy sauce loaded with whole garlic cloves and freshly cracked black pepper. It’s a quick and easy recipe done on the stovetop and finished in less than 30 minutes. Serve this dish with a side of mashed potatoes or pasta. If you have an Instant Pot and are pressed for time, then try my Instant Pot mashed potatoes recipe and you’ll have dinner on the table in no time at all.
If you love creamy recipes then try my Creamy Mushroom Sauce. It can be served over chicken, pork or pasta. Or try my Pork Tenderloin with White Wine, Rosemary, and Garlic Sauce. It is another stove top pork marvel!
What you’ll need for Creamy Garlic pepper Pork Chops:
- Pork Chops: I prefer to use boneless pork chops but bone-in can be used. I like to use chops that are 3/4 to 1″ thick. Seasoned well with salt and pepper and brought to room temperature before starting to cook them.
- Olive Oil and Butter: a good quality olive oil and butter for frying the chops. This also becomes the roux for the sauce.
- Fresh Garlic: I prefer to use whole fresh garlic cloves (not pre peeled) for the utmost in fresh garlic flavor. Although the recipe calls for a lot of garlic, it is not overpowering as cooking the garlic over low-medium heat mellows the flavor out. Be sure not to burn it or it will become bitter.
- Flour: I use all purpose flour for the roux (to thicken the sauce).
- Chicken Stock: Use a good quality stock or broth (store bought or homemade) to enhance the flavor of the sauce.
- Lemon Juice: just a tiny bit of acidity to balance the sauce (it is optional)
- Heavy Cream: For a rich and creamy sauce (you can use a lower fat dairy if you like, the sauce will be thinner).
- Pepper: I prefer to freshly crack black pepper (grinder) into the sauce for the best pepper flavor. This recipe calls for 1Tbsp of black pepper in the sauce (garlic and pepper sauce), but feel free to use more or less as you like.
- Salt: I like to use kosher salt. Salt and pepper the chops prior to cooking then salt the sauce to taste (start with 1/2-1 tsp).
Creamy Garlic Pepper Pork Chops
Boneless pork chops smothered in a creamy garlic and black pepper sauce. A quick and easy stovetop dinner
Equipment
- 1 large non stick or cast iron skillet
Ingredients
- 4 pork chops *remove from refrigerator 15 minutes prior to cooking
- Salt and pepper *to season the pork chops
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 Tbsp flour
- 1 head fresh garlic cloves
- 2 cup Chicken broth or stock
- ½ tsp lemon juice
- ½ cup heavy whipping cream
- 1 Tbsp freshly ground black pepper *for the sauce
- 1 tsp kosher salt
- fresh parsley (optional) for garnish
Instructions
- Remove the pork chops from the refrigerator 15-30 minutes before cooking them.
- Season the chops generously with salt and pepper on both sides
- In a saucepan add the olive oil and 1 Tbsp butter over medium-high heat. Once the pan is hot, add the seasoned pork chops and cook the pork chops for 3-5 minutes on each side, then remove them to a plate and set aside.
- Add the remaining 1 Tbsp of butter and the whole garlic cloves to the pan and lower the heat so that you don't burn the garlic. Cook the garlic, stirring often until it becomes fragrant and lightly browned (about 3 minutes)
- Remove the garlic from the pan (reserve it) or push it to one side of the pan then make a roux by adding the flour to the pan juices and stir to incorporate and cook for a minute.
- Add the chicken stock and lemon juice (if using) and stir or whisk until the sauce thickens.
- Add the cream and stir again. Then add the 1 Tbsp freshly ground black pepper (more or less to taste) and salt (1 tsp) to taste.
- Return the pork chops (and garlic if removed) to the pan and cover letting the chops finish cooking until an internal temperature of 145℉ is reached (about 5-10 minutes depending on the thickness of the pork chops)
- Garnish with parsley if using
Tips for the best Creamy Garlic Pepper Pork Chops:
- Use a meat thermometer: if you don’t have one, I recommend getting one. Pork should be cooked to a minimum of 145 degrees F. It can also dry out quite quickly especially if overcooked.
- Boneless or Bone-in: I prefer boneless pork chops but you can use either boneless or bone-in chops, just make sure that if you are using bone in chops that you cook them longer as they will take more time.
- Room Temperature Pork: Starting with bringing the pork to room temperature (15-30 minutes) ensures they cook more evenly and quickly without overcooking the outside in order to get a cooked inside.