This recipe for smothered boneless pork chops in garlic sauce has been a weekday lifesaver in my kitchen for years. I first developed the approach on a busy weeknight when I wanted something that felt indulgent but could be pulled together from pantry staples. The result is seared pork chops finished in a glossy, garlicky cream sauce that stays velvety without being cloying. The texture balance — a browned exterior and tender interior — with the sauce clinging to the meat is what keeps my family asking for it again and again.

I remember the first time I made this for company: I seared the chops until they had a rich mahogany crust, then used the brown bits to build flavor into the sauce. A splash of lemon brightened the cream and cut through the richness, while a final knob of butter gave the sauce shine. It’s a simple set of techniques, but they add up to a dish that feels elevated. Serve it over mashed potatoes or buttered noodles and you’ll have a plate everyone will lick clean.

Ingredients

• Boneless pork chops (4): Choose chops about 1/2 to 3/4 inch thick so they sear quickly and finish evenly. Look for chops labeled 'center cut' or 'loin' for the best tenderness. If possible, buy chops roughly equal in size so cooking time is uniform.
• Heavy cream (3/4 cup): Full-fat heavy cream gives the sauce its silky body. For a slightly lighter sauce you can substitute half-and-half, but it will be less rich and take longer to thicken.
• Chicken broth (1/2 cup): Use low-sodium broth to better control seasoning; the broth deglazes the pan and pulls up browned fond for deep flavor.
• Butter (2 tablespoons, divided): Use unsalted butter so you can season precisely. One tablespoon helps build the sauce base; the finishing tablespoon enriches and adds glossy sheen.
• Minced garlic (2 tablespoons): Fresh minced garlic is ideal — it delivers brightness and aroma that garlic powder alone cannot match. If using pre-minced from a jar, reduce heat and watch for burning.
• Olive oil (1 tablespoon): A neutral-tasting oil or light olive oil is best for the initial sear; it has a higher smoke point than extra-virgin oil.
• Lemon juice (1/2 teaspoon): A small splash of acid rounds and brightens the cream without making the sauce tart.
• All-purpose flour (1 tablespoon): Dusts the sauce to help it thicken; whisk it into the broth to avoid lumps. For gluten-free, substitute 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
• Garlic powder (1/4 teaspoon): Adds a rounded garlic flavor that complements the fresh cloves without overpowering them.
• Salt and black pepper: Season to taste; adjust at the end when the sauce has reduced so you don’t over-salt.
• Fresh parsley: Finely chopped for garnish; it adds color and a fresh herbal note that cuts through the richness.

Instructions

Prepare the pork chops:Pat the chops dry with paper towels to encourage browning. Season both sides generously with salt and freshly ground black pepper. Let the meat sit at room temperature for 10 minutes if time allows so it cooks more evenly.Sear the chops:Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add the pork chops and cook undisturbed for about 3 to 4 minutes per side until a deep golden-brown crust forms. The internal temperature should be about 135°F to 140°F for medium; they will finish cooking in the sauce. Transfer chops to a plate and tent loosely with foil.Sauté the garlic:Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add 2 tablespoons minced garlic and sauté for 1 to 2 minutes until fragrant, stirring constantly to prevent burning. The browned bits on the bottom of the pan (fond) are flavor gold — don’t scrub them away.Deglaze and thicken:Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up the fond. Sprinkle in 1 tablespoon flour and 1/4 teaspoon garlic powder; whisk quickly to form a smooth mixture. Add 1/2 teaspoon lemon juice to lift the flavors.Add the cream and simmer:Gradually whisk in 3/4 cup heavy cream and bring the sauce to a gentle simmer. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. If the sauce becomes too thick, loosen with an extra tablespoon or two of broth.Finish and serve:Return the pork chops to the skillet, spooning sauce over them. Simmer gently for 5 to 7 minutes until the chops reach 145°F and the sauce is glossy and reduced. Stir in remaining 1 tablespoon butter, adjust salt and pepper, and sprinkle with chopped parsley before serving.

Storage Tips

Cool leftovers quickly and transfer to an airtight container. Refrigerate for up to 3 days. If you plan to freeze, separate the sauce from the meat: pour the cooled sauce into a freezer-safe container and the chops into another. The sauce freezes well for up to 3 months; thaw overnight in the fridge and reheat slowly on low heat, adding a splash of broth if it tightens up. When reheating chops, warm gently in the sauce rather than microwave to preserve tenderness.

Ingredient Substitutions

For a lighter version, use half-and-half in place of heavy cream, although you may need to reduce slightly longer to thicken. For gluten-free, replace the flour with 1 tablespoon cornstarch mixed with 1 tablespoon cold water and add it to the warm broth, whisking until smooth. If you prefer a dairy-free approach, substitute coconut cream and use a dairy-free butter alternative — note that the flavor will shift and become slightly sweet.

Serving Suggestions

Serve the chops over creamy mashed potatoes, buttered egg noodles, or long-grain rice to soak up the sauce. Add a simple green vegetable such as steamed green beans tossed with lemon zest or a quick arugula salad to brighten the plate. Finish with an extra sprinkle of parsley and a wedge of lemon for guests who want more acidity.

Cultural Background

This style of simmering meat in a cream sauce has European roots and appears in many comfort-cooking traditions, especially in Southern American kitchens where smothering meats in flavorful pan sauces is common. The technique of searing to build flavor and deglazing with stock is classic in French cooking, while the idea of a garlic-forward creamy sauce is widely loved across modern American home cooking.

Seasonal Adaptations

In winter, stir in a handful of roasted mushrooms or caramelized onions to deepen the sauce. For spring and summer, add fresh herbs like thyme or tarragon and serve with grilled asparagus. During autumn, swap some of the chicken broth for apple cider for a subtle sweet note that pairs wonderfully with pork.

Meal Prep Tips

For make-ahead efficiency, prepare the sauce and chill it separately. On the day you plan to serve, quickly sear the chops and finish them in the warmed sauce for a fresh, made-from-scratch impression in under 20 minutes. Store portions in meal prep containers with mashed potatoes or rice for easy workweek dinners; reheat on the stovetop over low heat with a splash of broth to refresh the texture.

There’s something quietly satisfying about taking a few simple ingredients and ending up with a dish that feels indulgent and deliberate. Try this on a weeknight, and don’t be surprised if it becomes a new staple.