Smothered Boneless Pork Chops in Creamy Garlic Sauce
A comforting dish featuring juicy pork chops smothered in a rich, creamy garlic sauce; perfect for family meals or impressing guests.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops
- ¾ cup heavy cream
- ½ cup chicken broth
- 2 tablespoons butter, divided Split into two portions for cooking and finishing.
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- ½ teaspoon lemon juice
- 1 tablespoon flour For thickening the sauce.
- ¼ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
Cooking the Pork Chops
- Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and black pepper.
- Cook the pork chops for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, melt 1 tablespoon of butter and sauté the minced garlic for 1-2 minutes, or until fragrant.
- Add the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the flour, garlic powder, and lemon juice.
- Gradually pour in the heavy cream, stirring constantly. Bring the sauce to a simmer, allowing it to thicken for 2-3 minutes.
Final Cooking
- Return the pork chops to the skillet, coating them in the sauce. Let them cook for an additional 5-7 minutes, or until the pork is fully cooked and the sauce is thickened.
- Stir in the remaining tablespoon of butter and adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
To store leftover pork chops, place them in an airtight container in the refrigerator. They should be consumed within 3-4 days. To reheat, warm them gently in a skillet over low heat to avoid drying out the pork. Make sure to not overcook the pork chops; they should be juicy and tender. Taste the sauce before serving and adjust the seasoning if needed. For added flavor, try using fresh garlic instead of minced garlic from a jar.