This creamy garlic sauce for pork chops is rich flavorful, and so easy to whip up it’s a perfect dinner recipe even for the busiest of nights! It’s made all in one skillet, so clean up is a breeze.
Served over mashed potatoes or pasta, it’s an especially hearty meal, but if you serve it on it’s own, it comes in at only 2 carbs per serving.
NO MORE DRY PORK CHOPS!
Pork chops get a rap for being dry. But if you prepare them the right way, they are tender, juicy, and packed with flavor!
I highly recommend using a meat thermometer. I love my Meater thermometer, but an instant read thermometer is also perfect. Using a thermometer is the best way to ensure that you don’t overcook your pork chops.
Not only are these chops perfectly browned and juicy, they are served with a creamy garlic sauce that is simply heavenly. Make sure you soak up every drop!
HOW TO MAKE CREAMY PORK CHOPS
- About thirty minutes before cooking, take your pork chops out of the oven. They will cook more evenly if they aren’t super cold. Season them with salt and pepper.
- Add oil and butter to a large skillet that has been preheated to medium high heat. Brown the pork chops for 3-5 minutes on each side. Remove to a plate.
- Turn the heat down to low. Add the garlic and cook for 30-60 seconds, just until fragrant. Whisk in the cream and chicken base or bouillon. Cook and stir until smooth and heated through.
- Return the pork chops to the pan and cook for another 3-5 minutes or until internal temperature reaches 145 degrees.
- Plate pork chops and spoon creamy sauce over the top.
TIPS FOR COOKING PORK CHOPS
- Let the pork chops sit at room temperature for 20-30 minutes before cooking. This helps the pork cook more evenly, instead of burning on the outside before the middle of the pork is done.
- Preseason the pork with salt and pepper before cooking. This helps give the pork chops savory cooked on flavor. Adding salt after cooking tends to just make your food taste salty.
- Don’t overcook! Nothing is worse than tough, dry meat. Keep your pork chops juicy by cooking just until the center of the pork reaches a temperature of 145 degrees. I like to take mine off the heat at about 142-143 degrees, because it continues to cook after removing from the heat.
- Let the meat rest before you dig in. If you let the pork rest for 3-5 minutes, not only will the fibers relax and be more tender, it will also absorb its own juices, resulting in more tender juicy chops.
CREAMY PORK CHOP VARIATIONS:
- I used boneless pork chops, but you can use bone in chops if you prefer.
- Really love garlic? Feel free to add extra minced garlic, or even garlic powder.
- If carbs aren’t an issue, you can thicken the sauce with some flour. Just add a tablespoon or two when you add the garlic to the pan.
- To lower the fat content, you can use half and half cream. I recommend thickening with flour if you use this option.
- Love mushrooms? They are a great addition to the sauce. Just saute them in the oil before you add the garlic.
What to serve with creamy garlic pork chops?
- They are wonderful served over hot pasta or garlic mashed potatoes.
- You can also serve them over white, brown, or wild rice.
- To keep the carb count low, serve them with cauliflower mash, or alongside green beans, zucchini, or broccoli. Or of course you can serve them on top of zoodles.
- I love a fresh green salad with just about any dinner recipe, especially with homemade dressing!
More 30 minute dinner recipes:
- Crack Slaw
- Chicken Fajita Rice
- Pesto Mozzarella Chicken
- Chicken Flautas Recipe
- Cheeseburger Macaroni
- Hamburger Beef Stroganoff
- Chicken Gumbo Sloppy Joes
- Taco Cabbage
Creamy Pork Chop Sauce
Sauce for Pork Chops
This creamy pork chop sauce is easy, flavorful, and quick enough for busy nights. And it happens to be low carb!
- 6 5 oz pork chops, boneless
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 Tbsp vegetable oil
- 1 Tbsp salted butter
- 4 cloves garlic, minced
- 1 tsp Better than Bouillon Chicken Base
- 1 cup heavy cream
- Let pork chops sit at room temperature for 30 minutes, then season with salt and pepper.
- Heat a large skillet to medium high heat. Add the oil and butter, and brown the pork chops for 3-5 minutes per side. Remove to a plate.
- Turn heat to medium low and add the garlic; cook for 30-60 seconds. Add the cream and chicken base, whisk and cook until smooth.
- Return pork chops to the pan, and cook another 3-5 minutes or until the pork reaches an internal temperature of 145°.
- To serve, plate pork chops on plate and spoon the sauce over the top.
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Amount Per Serving: Calories: 503Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 182mgSodium: 291mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 41g
These pork chops were amazing! My family loved them—such a nice break from chicken and beef.
Glad you enjoyed them – I need to cook with pork more often. We definitely get stuck in a chicken and ground beef rut!