These creamy pork chops are as easy to make and come together in a snap. In this recipe, boneless pork chops are cooked in a simple cream sauce that’s flavored with garlic and thyme.
Pork chops are versatile and make a nice alternative to beef and chicken. They can be prepared several ways and usually cook up quickly. Breaded and fried pork chops or mushroom pork chops are also great weeknight dinners.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Recipe tips
Choose pork chops that are on the thick side, so they take longer to cook without drying out.
If you are using thinner pork chops fry them as instructed to brown on both sides. Use an instant read thermometer to take the internal temperature and if they are up to 145°F then cook the sauce without adding the pork chops in. Add them back in to the sauce at the end for 1-2 minutes to warm through.
Use a heavy-bottom skillet to create a nice crust on the pork chop without burning. We use an enameled cast iron skillet.
Pork is safe to eat when it reaches an internal temperature of 145°F. Unlike cuts like pork shoulder, which we use to make Cuban roast pork, boneless pork loin chops don’t have a lot of fat and can dry out if overcooked. Cook them just enough to get up to temperature to ensure juicy chops.
Things move quickly with these creamy pork chops, especially at the beginning. Have the ingredients prepped and ready to go before you start cooking.
Ingredients
- Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil) to fry the pork chops.
- Pork – Choose pork loin boneless chops about 1 inch thick. If all you have is bone-in or thinner chops, then adjust the cooking time (see recipe tips).
- Seasoning – The pork is simply seasoned with salt and the sauce is seasoned with fresh garlic, fresh thyme, and black pepper.
- Butter – Used to cook the garlic and to make the roux that will give the sauce body. Regular salted butter will work fine.
- Flour – The flour is used to thicken the sauce just a little bit. Use all-purpose flour.
- Liquid – The sauce is made with chicken broth and half and half
Instructions
Pat the pork chops dry and season with salt on both sides.
Heat the oil in a large, deep skillet over medium-high heat. Cook the pork chops undisturbed 4-5 minutes or until a golden-brown crust has formed on the underside.
Turn the chops and cook another 2-3 minutes to brown the other side.
Take the skillet off the heat and turn off the burner. Remove the chops and place them on a pan or plate. Keep them warm by covering with foil and/or place them in the microwave or oven, they will stay warm away from drafts.
Before covering use an instant read thermometer to take the internal temperature of the thickest chop to gauge how long they will need to cook in the sauce. If the chops are already up to temperature (at least 145°F) then just put them in at the end for a couple of minutes to warm through.
Do not wash the skillet. Let it cool for a few minutes. It doesn’t need to be cold but most of the heat should be gone. We are adding the butter and garlic next, they will burn if the skillet is too hot.
Make the cream sauce
- Place the skillet over medium-low heat and add the butter. When the butter is melted and foamy add the garlic, thyme, and black pepper. Cook for 2 minutes until the garlic is sizzling gently and fragrant. Stir frequently.
- Add the flour and cook 1 minute while stirring almost constantly.
- Add the chicken broth to the skillet.
- Gently scrape any bits on the bottom. Move in small circles around the whole pan. Continue stirring until the sauce is smooth. Bring the sauce to a simmer (It will take about 2-3 minutes), stir frequently.
Add the half & half and stir to incorporate, let it come to a simmer. Add the pork chops back in, along with any juices collected on the plate. Stir well.
Cover and cook for 5-10 minutes or until the internal temperature of the thickest pork chop is at least 145°F.
Keep the sauce simmering gently. Stir occasionally and turn the chops once or twice. If the sauce is boiling too vigorously lower the heat a notch or two and check again.
Serving suggestions
Serve the pork chops with the creamy sauce on a bed of mashed potatoes as we do here. It’s equally good on a bed of spaghetti or tube pasta like ziti or rigatoni. If you want to keep it really simple, serve with a side salad and a generous piece of crusty bread to soak up the cream sauce.
You may also like:
- Cuban Pork Chops
- Pork Stir Fry
- Shredded Pork Tacos
- Grilled Pork Chops with Mojo Marinade
- Pork Riblets
- Fried Pork Chops
Creamy Pork Chops
Ingredients
- 1 tablespoon Oil use a neutral (flavorless) oil with a high smoke point (we use canola oil)
- 1½ – 2 pound Pork Loin Boneless Chops about 1 inch thick (4 pork chops)
- 1 – 1½ teaspoon Salt
- 2 tablespoons Butter
- 3 – 4 Garlic Cloves minced
- ½ teaspoon Fresh Thyme minced – plus extra for garnish, if desired
- ¼ teaspoon Black Pepper
- 1½ tablespoon Flour
- 1 cup Chicken Broth
- 1 cup Half and Half
Instructions
- Pat the pork chops dry and season with salt on both sides.
- Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, but not quite smoking, add the pork chops.
- Cook them undisturbed 4-5 minutes or until a golden-brown crust has formed on the underside. The chops should also have released from the pan and be easy to flip without offering much resistance.
- Turn each chop and cook another 2-3 minutes to brown the other side.
- Take the skillet off the heat and turn off the burner.
- Remove the chops and place them on a pan or plate. Keep them warm by covering with foil and/or place them in the microwave or oven, they will stay warm away from drafts.
- Before covering take the internal temperature of the thickest chop to gauge how long they will need to cook in the sauce.
- Do not wash the skillet. Let it cool for a few minutes so that it is not too hot when we add the butter.
- Place the skillet over medium-low heat and add the butter.
- When the butter is melted and foamy add the garlic, thyme, and black pepper. Cook for 2 minutes until the garlic is sizzling gently and fragrant. Stir frequently.
- Add the flour and cook 1 minute while stirring almost constantly.
- Add the chicken broth to the skillet and gently scrape any bits on the bottom. Move in small circles around the whole skillet. Continue stirring until the sauce is smooth.
- Bring the sauce to a simmer (It will take about 2-3 minutes), stir frequently.
- Add the half & half and stir to incorporate and let it come to a simmer.
- Add the pork chops back in, along with any juices collected on the plate, stir well. (Unless they are already up to temperature.)
- Cover and cook for 7-10 minutes or until the internal temperature of the thickest pork chop is at least 145°F.
- Keep the sauce simmering gently. Stir occasionally and turn the chops once or twice. If the sauce is boiling too vigorously lower the heat a notch or two and check again.
Leave a Reply