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One-Pan Creamy Garlic Pork Chops

Four seared pork chops covered in a creamy garlic sauce and fresh parsley, ready to eat.
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Cook tender, juicy pork chops and a rich, creamy garlic sauce all in one skillet for fast preparation and minimal cleanup.

Ingredients

Scale
  • 4 bone-in or boneless pork chops (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the pork chops on both sides with salt, pepper, and paprika.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  3. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove the chops from the skillet and set them aside on a plate.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  6. Stir in the heavy cream and bring the mixture to a gentle simmer.
  7. Stir in the Parmesan cheese until the sauce is smooth. Taste the sauce and add more salt or pepper if needed.
  8. Return the pork chops to the skillet, nestling them into the sauce.
  9. Cover the skillet and cook on low heat for 5 to 8 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
  10. Remove the skillet from the heat. Garnish with fresh parsley before serving immediately.

Notes

  • For thicker chops (over 1.25 inches), you may need to finish them in a 375 degree Fahrenheit oven after searing to reach the correct internal temperature.
  • You can substitute chicken broth with vegetable broth if preferred.
  • If you do not have fresh parsley, dried herbs can be used sparingly.

Nutrition

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