Creamy Garlic Pork Chops (Print Version)
Juicy pork chops coated in a velvety garlic Parmesan cream sauce, ready in 40 minutes for a delicious weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
4 pork chops, bone-in or boneless, about 1 inch thick
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
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1 teaspoon garlic powder
05 -
2 tablespoons olive oil
06 -
4 cloves garlic, minced
07 -
1 cup chicken broth
08 -
1 cup heavy cream
09 -
1/2 cup grated Parmesan cheese
10 -
1 tablespoon fresh parsley, chopped (optional, for garnish)
# Steps to Follow:
01 -
Season both sides of the pork chops with salt, pepper, and garlic powder.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the skillet and sear them for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the pork chops from the skillet and set them aside on a plate.
03 -
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
04 -
Pour the chicken broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer for about 2 minutes.
05 -
Reduce the heat to medium and stir in the heavy cream. Bring the mixture to a gentle simmer.
06 -
Stir in the Parmesan cheese and continue to cook until the sauce thickens slightly, about 3-4 minutes.
07 -
Return the pork chops to the skillet, coating them in the creamy garlic sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
08 -
Remove from heat and garnish with fresh parsley if desired before serving.
# Additional Notes:
01 -
This dish pairs well with mashed potatoes or steamed vegetables.
02 -
For an extra kick, add a pinch of chili flakes to the sauce.
03 -
Bone-in pork chops tend to be more flavorful and juicy compared to boneless.
04 -
You can substitute half-and-half for a lighter sauce, but the sauce may not be as thick.