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