If you're looking to impress your taste buds without spending hours in the kitchen, these pork chops with a creamy garlic sauce are your go-to! Pair them with white rice, brown rice, quinoa, or egg noodles for a drool-worthy meal.
Ingredients:
- Boneless or bone-in thick cut pork chops - about 1" thick (thin cut works as well but you'll want to adjust your cooking time by half)
- 5-6 garlic cloves
- 1 TBSP flour
- 2 TBSP unsalted butter
- 3/4 cup water
- 1 chicken Boullion cube
- 1/2 cup half and half (substitute heavy cream or milk)
- Splash of lemon juice
- salt, pepper, Italian seasonings
Make It:
- Heat a large skillet, cast iron, or carbon steel frying pan, to medium heat.
- Season pork chops generously with salt, pepper, and any type of Italian seasoning you'd like (we love McCormick's Italian seasoning grinder)
- Add olive or avocado oil and pork chops to skillet. Cook pork chops 4-5 minutes per side depending on how thick (thin cut? Only cook 2-3 minutes)
- While chops are cooking, peel skin from garlic cloves and give them a rough chop - we're going for thicker pieces, not pressed garlic in this recipe
- Once chops are cooked on both sides, lower heat to low-medium and add unsalted butter, chopped garlic - cook for 30 seconds and then add the flour.
- Cook the flour for about 1 minutes stirring constantly so the garlic does not burn
- Add in the water and Boullion cube while stirring up the browned bits left behind from the pork chops.
- After the Boullion dissolves, mixture will be very thick. Slowly start whisking in the cream or milk. Still thick? Add some more cream or milk. Sauce will continue to thicken.
- Add the pork chops back into the skillet and let cook until internal temperature reaches 145°
- Serve over rice and noodles with a side of glazed carrots, steamed broccoli, or asparagus!
Tools We Love:
- Lodge 12" Cast Iron Skillet
- Made In 12" Stainless Steel Skillet
- Made In 12" Blue Carbon Steel Skillet
- Garlic Roller
- 12" Locking Tongs