Smothered Boneless Pork Chops (Print-Friendly Version)
Boneless pork chops simmered in a creamy garlic sauce with hints of lemon and fresh parsley.
# Ingredients List:
→ Main Components
01 -
4 boneless pork chops
→ Sauce Base
02 -
180 ml heavy cream
03 -
120 ml chicken broth
04 -
2 tablespoons unsalted butter, divided
05 -
2 tablespoons minced garlic
06 -
1 tablespoon olive oil
07 -
0.5 teaspoon lemon juice
08 -
1 tablespoon plain flour
09 -
0.25 teaspoon garlic powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Finishing Touch
12 -
Fresh parsley, finely chopped, for garnish
# How to Make It:
01 -
Pat pork chops dry and season both sides generously with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook 3–4 minutes per side until golden brown. Remove and set aside.
03 -
Reduce heat to medium. Melt 1 tablespoon butter in the same skillet. Add minced garlic and sauté for 1–2 minutes until aromatic.
04 -
Pour in chicken broth, scraping the bottom to incorporate any browned bits. Sprinkle in flour, garlic powder, and lemon juice, whisking to form a smooth base.
05 -
Gradually whisk in heavy cream. Bring to a gentle simmer and cook for 2–3 minutes until sauce thickens.
06 -
Return pork chops to the skillet, coating them in the sauce. Simmer gently for 5–7 minutes until pork is cooked through and sauce reaches desired thickness.
07 -
Stir in the remaining tablespoon of butter. Taste and adjust seasoning with additional salt and pepper as needed.
08 -
Sprinkle chopped fresh parsley over the pork chops and serve hot.
# Extra Tips:
01 -
Vegetable broth can be substituted for chicken broth to alter the flavor profile.
02 -
Adjust the amount of garlic powder and lemon juice based on personal preference.
03 -
If the sauce thickens beyond desired consistency, incorporate a splash of broth to loosen.