creamy pork chops

These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.

Creamy Garlic Pork Chops

pork chops (see notes)

Salt & pepper (to taste)

olive oil

butter (divided)

whole head garlic (cloves peeled)

flour

chicken broth

lemon juice

garlic powder

heavy/whipping cream

parsley (chopped (optional, to taste))

Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt &amp; pepper on both sides.

In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it&#039;s hot, cook the pork chops for 3-5 minutes/side or until lightly browned (3 minutes for thinner chops and 5 minutes for pork chops up to 1&quot; thick). Once the pork chops are done searing, transfer them to a plate.

Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.

Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it&#039;s incorporated with the butter (we&#039;re making a quick roux).

Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.

Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.

Add the pork back in and cook for another 4-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F). Keep in mind the pork&#039;s temperature will continue to rise once you stop cooking it, so if it&#039;s close, I&#039;d take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt &amp; pepper as needed and parsley if you wish.

These spinach mushroom pork chops have a creamy garlic sauce that comes together quickly and makes an excellent weeknight dinner.

Creamy Spinach Mushroom Pork Chops

mushrooms

garlic (minced)

Italian seasoning

(packed) fresh baby spinach

Take the pork chops out of the fridge 15-30 minutes before starting the recipe if possible. Season the pork generously with salt &amp; pepper on both sides.

In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it&#039;s hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1&quot; thick). Once the pork chops are done searing, transfer them to a plate.

Add the remaining butter and the mushrooms, garlic, and Italian seasoning to the skillet. Cook the mushrooms for about 5-6 minutes or until they&#039;ve released their water and the water has just about cooked off.

Sprinkle the flour in and cook for about a minute, stirring nearly constantly.

Add in the chicken broth and lemon juice. Stir it well so the flour dissolves and let it cook for 1-2 minutes or until the liquid is reduced by half.

Stir in the cream.

Add the pork back into the skillet and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork&#039;s temperature will continue to rise once you stop cooking it.

Add in the spinach (I just lift the pork chops up with tongs and tuck it under them). Take the pan off the heat and let the spinach wilt for a minute or two. Season the sauce with extra salt &amp; pepper if needed, then serve immediately.

Creamy Crock Pot Pork Chops Potatoes &amp; Onions is an easy comfort food dinner that only takes a few ingredients and a few minutes to prepare. &nbsp;These slow cooker pork chops are a hit!

Creamy Crock Pot Pork Chops Potatoes &amp; Onions

onion

lbs. red potatoes (chopped)

pork chops (4 chops that are 3/4 inch to 1 inch thick)

(10.5 oz.) can cream of mushroom soup

(1 oz.) package dry Ranch dressing mix

black peppe

Add the onion to a large crock pot. Spread into an even layer. Top with a layer of potatoes. Top with a layer of pork chops.

In a medium bowl, add the soup, ranch mix, and pepper. Whisk until well combined. Spoon out the sauce and spread it over the pork chops.

Cover the crock pot. Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

https://content.jwplatform.com/videos/sHa3r3oJ.mp4

Easy slow cooker recipe with layers of potatoes, onions, and pork chops smothered in creamy sauce.

Creamy Crock Pot Pork Chops Potatoes & Onions Recipe

Slow Cooker Creamy Ranch Pork Chops with NO PACKET seasoning. The easiest slow cooker pork recipe, made from scratch! A family favorite!

Slow Cooker Creamy Ranch Pork Chops

Pork Chops ((bone in or boneless will work))

10.5 oz can cream of mushroom soup ((or homemade))

10.5 oz can cream of chicken soup ((or homemade))

milk

chicken bullion cubes crushed ((or 2 tsp bullion paste))

parsley

dill

onion powder

basil

tsp pepper

Spray your slow cooker with non-stick cooking spray and place pork chops on the bottom.  

Mix together the remaining ingredients and pour over the pork chops. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

Serve over mashed potatoes or rice with a side of cooked or Roasted Vegetables.

https://content.jwplatform.com/videos/fNRGpMOj.mp4

Ten minutes is all you need to prep these Slow Cooker Pork Chops.  Bone-in or boneless pork chops cooked in a homemade creamy ranch sauce (no packet seasonings necessary)!

Slow cooker pork chops

These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!

Pork Chops with Creamy Mustard Sauce

pork chops (, 1/2 inch thick)

salt and black pepper

half and half ((or heavy cream))

Tablespoon dijon mustard

Season pork chops with salt and pepper on both sides.&nbsp;

Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).&nbsp;

Transfer pork to a plate and cover with aluminum foil.

Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.&nbsp;

Add cream or half &amp; half, dijon mustard, and lemon juice.&nbsp;

Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.&nbsp;

Spoon sauce over pork. Garnish with parsley, if desired.

Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce.

Garlic Sauce for Pork Chops

Pork Chops, (brought to room temp (see notes))

tbsp Unsalted Butter

fresh sprigs EACH: Rosemary, Thyme

Olive Oil

Salt & Black Pepper, (as needed)

/ 120 milliliters Chicken Stock

/ 60 milliliters Dry White Wine

Garlic, (very finely diced)

Shallot, (very finely diced)

tsp Wholegrain Mustard

Salt & Pepper, (to taste)

Pat the pork chops dry with paper towels and generously sprinkle both sides with salt and pepper. Rub into the meat.

Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil and place in the pork chops. Leave to fry for 3-5mins, or until deep golden/lightly charred. You should start to see blood/moisture just starting to rise to the top side. Flip the chops over and allow to fry for 2mins until they begin to pick up colour on the other side.

Add butter, garlic (2 whole cloves), thyme and rosemary. Baste the pork chops in butter for another couple of mins. Place garlic, rosemary and thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs and sear the fat on the pan.

Once the fat caramelizes (1-2mins) place the pork chops to one side and lower the heat to medium. Fry the shallots in the leftover fat/butter for a couple of mins until soft &amp; golden, then add in the diced garlic and fry for another 30 seconds until it just begins to take on colour.

Pour in white wine and simmer to reduce for a few mins, until most evaporated, deglazing the pan with your wooden spoon as you go. Stir chicken stock, cream &amp; mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over!

https://www.youtube.com/watch?v=pxrtts5PfZk

Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce. Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/garlic-pork-chops/

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This easy recipe for Creamy Pork Chops is made with mushrooms, spinach, and a rich pan sauce. It&#39;s a quick dinner the whole family will love!Step-by-step photos can be seen below the recipe card.

Creamy Pork Chops

Tbsp vegetable oil (0.04)

pork loin chops (boneless,  4.00*)

salt (0.01)

¼ tsp black pepper (freshly cracked,  0.04)

mushrooms (cleaned and quartered (about 4 ounces.)  0.94**)

garlic (minced (1 Tbsp)  0.12)

chicken broth (0.02***)

heavy cream (0.42)

oz cream cheese (0.44)

spinach (packed (5 oz)  0.96)

Saute

Heat the oil in a medium sauté pan over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.

Cook

Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set aside on a plate while you make the sauce.

Turn the heat to medium and add mushrooms and onions. Sauté for 3-4 minutes until the mushrooms start to brown.

Add the garlic to the pan and continue cooking for 1 minute.

Deglaze

Deglaze the pan with the chicken broth and let it reduce by half, 2-3 minutes.

Simmer

Next, add heavy cream and cream cheese and simmer for about 2-4 minutes. Cook until your sauce has thickened and cream cheese has melted.

Lastly, add in the fresh spinach and cook for 2-3 minutes until wilted.

Serve

Return the pork and any juices back into the sauce to warm through.

This was soooo yummy. We ate that with your oven roasted brocoli wich is already a family favorite on our house. Thanks for this beautiful meal !

Came together very quick, served with a side of rice and used baby Bella mushrooms.  Very tasty

We loved this recipe! I subbed spinach for swiss chard because that was all I had and 2% milk for heavy cream and it still worked great. I served them over egg noodles and the entire family came back for seconds, even our toddler! Definitely going to write this one down so we can make it again soon!

This recipe is definitely a keeper! Very simple to make, and tastes like you spent way more time making it than you actually did. I served it with mashed potatoes, topped with some of the sauce from the pork chops. 

The only thing I'd do differently next time is cook the pork chops just a bit longer.

Chef Melissa came up with a great weeknight or company dinner! It came together quickly and was delicious! I especially love the depth of flavors for a dish that can be made in about 30 minutes!
Thanks Melissa!

I have made this recipe twice. I used thin cut boneless pork chops and the recipe turned out perfect.

Very tasty! My store didn't have the cut of pork I wanted. In addition to that, I added more mushrooms and compensated with more cream. It worked out well for me. I will try this again when my store has the center-cut loin chops, rather than the thin-cut, bone-in pork chops that were available.

https://www.youtube.com/watch?v=aI_9jkw4mpE

These Creamy Pork Chops recipe is a favorite easy dinner because it turns simple, budget-friendly ingredients into something that tastes like it came from a restaurant! 🍽️

📌 Save this recipe for later!
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