Ingredients

4 pork chops (about 1-inch thick for even cooking)

1.5 tsp garlic powder

1.5 tsp paprika (I use McCormick Smoked Paprika for extra depth)

Salt

Pepper

1.5 tbsp olive oil

2.5 tbsp butter (I prefer Kerrygold unsalted butter for this)

10 garlic cloves (smashed and finely minced for best flavor)

3/4 cup chicken broth

1 tsp Italian seasoning

2/3 cup cream

1/2 cup Parmesan (freshly grated to ensure it melts smoothly)

2 tablespoons fresh parsley, chopped

Instructions

Step 1: Pat the pork chops dry with paper towels to help them brown properly. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub this seasoning mixture generously on both sides of each pork chop.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3–4 minutes per side without moving, until golden-brown and the internal temperature reaches 145°F. Transfer chops to a clean plate and set aside.

Step 3: Reduce heat to medium and add butter to the same skillet. Once melted and foaming, add minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant but not browned.

Step 4: Pour in chicken broth and Italian seasoning, scraping browned bits from the pan with a wooden spoon. Simmer for 3–4 minutes to blend flavors and slightly reduce the broth.

Step 5: Lower heat to medium-low and slowly stir in cream. Add grated Parmesan in small handfuls, stirring constantly to melt and create a smooth sauce. Continue for about 3 minutes until sauce thickens slightly and coats the back of a spoon.

Step 6: Nestle pork chops back into the pan, tilting them to coat both sides with sauce. Spoon creamy garlic sauce over each chop. Warm together on low heat for 1–2 minutes until heated through.

Step 7: Taste the sauce and adjust salt or pepper as needed. Sprinkle chopped fresh parsley over the top just before serving for color and brightness.

Tips & Variations

Use a meat thermometer to ensure pork is cooked to 145°F for safety and juiciness.

Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.

Try adding a splash of white wine before the chicken broth for extra depth.

Freshly grate your Parmesan cheese to avoid clumps and achieve a silky sauce texture.

FAQs

Can I use boneless pork chops for this recipe?

Yes, boneless pork chops work well. Just watch the cooking time closely since they may cook faster than bone-in chops.

How can I thicken the cream sauce if it’s too thin?

If the sauce is too thin, simmer it a bit longer to reduce and thicken naturally. Alternatively, mix a small amount of cornstarch with cold water and stir it in slowly while heating.