Pork Chops with Garlic Cream

We love bone-in chops on any night of the week. To cook the pork chops and keep them tender, I always sear them over high heat, then place them in the warm oven. Watch for smoke, if any, while cooking the chops in the oven.

And the sauce? I could eat it by the spoonful! Make sure you have something nearby to soak up every last drop.

What is Garlic Cream Sauce?

Garlic cream sauce is a rich, silky sauce with a delicate garlic flavor that is surprisingly sweet and mellow.

The magic happens when you slowly simmer whole garlic cloves with shallots and heavy cream. As the garlic softens, it loses its sharp bite and develops a lovely, almost buttery sweetness. Then blend everything into a smooth, velvety sauce that is simply irresistible.

And the best part? This French-inspired garlic cream sauce is not just for pork chops! It is equally delicious spooned over chicken, fish, roasted vegetables, or pasta.

Trust me, you will want to savor every last drop!

Substitutes and Additions

While this recipe is already delicious, you might want to adjust based on dietary needs, personal taste, or ingredient availability. Here are a few suggestions:

1. Pork Chops: If you prefer another type of meat, you can replace the pork chops with chicken breasts or thighs. Adjust the cooking time accordingly to ensure the meat is thoroughly cooked.
2. Heavy Cream: For a lighter version of the cream sauce, you can substitute the heavy cream with milk blended with a teaspoon of cornstarch to give it the richnnes of the heavy cream. This may slightly change the richness and flavor of the sauce.
3. White Wine: If you do not consume alcohol, you can replace the white wine with chicken stock or broth. This will add moisture and flavor without the alcohol.
4. Garlic: For a less pronounced garlic flavor, consider reducing the number of garlic cloves or substituting with roasted garlic, which has a milder, sweeter flavor.
5. Additions: You can add rosemary or basil to the cream sauce for extra flavor. You can also add some crushed red pepper flakes if you prefer a little heat in your sauce.

How to Make Pork Chops with Garlic Cream

Before you begin, gather your ingredients and have everything ready. First, prepare the garlic cream sauce, then cook the pork chops.

Step 1: Melt the butter in a small saucepan over medium-low heat. Add the finely chopped shallots and cook for about 5 minutes until softened, without browning.

Step 2: Add the white wine, fresh thyme, and ¼ teaspoon salt. Increase the heat to medium and simmer until the wine reduces to approximately 2 tablespoons.

Step 3: Add the heavy cream, buttermilk, and 12 whole peeled garlic cloves. Bring to a very gentle simmer and cook for 40 to 45 minutes, stirring occasionally, until the garlic becomes completely tender. Avoid boiling the sauce.

Step 4: Remove the thyme sprig. Carefully transfer the garlic mixture to a blender and puree until smooth and velvety. Blend hot liquids in small batches using appropriate ventilation. Return the sauce to the saucepan and keep warm over very low heat.

Step 5: Preheat your oven to 375°F. Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Step 6: Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear for approximately 2 minutes on each side until golden brown.

Step 7: Transfer the skillet to the oven and cook for 3 minutes at 375°F. Reduce the oven temperature to 300°F and continue cooking, checking the thickest part with a meat thermometer until it reaches 145°F. Cooking time will vary depending on thickness.

Step 8: Remove the pork chops from the oven and let them rest for 5 minutes.

Step 9: Spoon the warm garlic cream sauce onto serving plates, arrange the pork chops over the sauce, and garnish with fresh thyme leaves.

Serve immediately and enjoy every delicious bite!

What to Serve with Pork Chops with Garlic Cream

The beauty of this recipe is the sauce, so I always choose side dishes that let me enjoy every last spoonful.

For a little French elegance, my Green Bean Almondine is a lovely choice. The tender green beans and toasted almonds contrast beautifully with the creamy garlic sauce.

I also love serving these pork chops with my Smashed Potatoes. Their crispy edges and fluffy centers make a wonderful accompaniment.

Add a simple green salad for freshness, and you have a beautiful dinner that feels special without being complicated.

Why You Need to Rest the Meat

Resting your meat, especially pork chops, after it comes out of the oven is a crucial step you shouldn’t skip.

As the meat cooks, the heat causes the proteins to tighten and squeeze out the moisture, pushing it toward the center of the chop. Let the pork chops rest for 5-10 minutes after cooking; this gives the juices time to redistribute throughout the meat instead of staying concentrated in the middle. 

This resting period is like a cool-down phase for the chops. It allows the residual heat to continue cooking the meat slightly, leading to a more evenly cooked and juicier chop.

It also helps keep juices from spilling onto your plate when you cut into the meat, ensuring each bite is juicy, flavorful, and packed with the garlic cream sauce. 

To rest your pork chops properly, simply remove them from the oven and tent them loosely with foil to keep them warm. Don’t wrap them too tightly, as trapped steam can make the crust soggy.

A patient rest will reward you with succulent, tender, delicious pork chops.

Storing and Reheating

Refrigerating: Store leftover pork chops and garlic cream sauce in separate airtight containers in the refrigerator for up to 3 to 4 days.

Reheating: Place the pork chops in a covered oven-safe dish with a splash of broth and warm gently in a 300°F oven until heated through to 165°F. Warm the garlic cream sauce separately in a small saucepan over low heat, stirring frequently. Add a little cream if the sauce becomes too thick.

Freezing: Cooked pork chops can be frozen for up to 2 to 3 months for the best quality. I prefer making the cream sauce fresh, as dairy-based sauces can separate after freezing.

Making ahead: Prepare the garlic sauce up to 2 days in advance and refrigerate. Warm gently before serving. For the juiciest results, sear and cook the pork chops just before dinner.

More Garlic Recipes You Will Love