Creamy Garlic Pork Chops
Pork chops are always a great choice for dinner – but making them the same way time after time can get a little dull. Enter: Creamy Garlic Pork Chops! This version features a creamy garlic butter sauce that tops crispy seared chops – it’s a great blend of textures and flavors! Member’s Mark™ Granulated Garlic adds a nice touch of even more of the garlic flavor you crave.
Granulated Garlic vs. Garlic Powder
You might be wondering – what is the difference of granulated garlic vs. garlic powder – and how do you use granulated garlic, anyway? To answer the first question, they’re both made from the same thing — dehydrated garlic — but the grind size changes how they behave in cooking.
1️⃣ Texture (This is the big difference)
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Granulated garlic = coarser, like fine cornmeal
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Garlic powder = very fine, like flour
That texture affects flavor release and how it blends.
2️⃣ Flavor Impact
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Garlic powder hits faster and tastes slightly sharper because it dissolves immediately.
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Granulated garlic releases flavor more gradually and tastes a bit more rounded.
If you want a quick garlic punch → powder.
If you want balanced, layered flavor → granulated.
3️⃣ Best Uses
Granulated Garlic
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Dry rubs (doesn’t clump)
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Roasted vegetables
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Grilled meats
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Seasoning blends
Garlic Powder
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Sauces
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Dressings
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Dips
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Anything where you want it to dissolve instantly
How to Use Granulated Garlic
1. On Meat (Before Cooking)
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Sprinkle directly on chicken, steak, pork, or salmon.
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Use about ¼–½ teaspoon per pound of meat.
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Combine with salt, pepper, paprika, and olive oil for an easy dry rub.
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Let it sit 15–30 minutes before cooking so it hydrates slightly and blooms in flavor.
2. On Vegetables (Roasting Game-Changer)
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Toss veggies with olive oil + salt + ½ teaspoon granulated garlic.
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Works especially well on potatoes, broccoli, green beans, zucchini, and mushrooms.
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Add before roasting so it toasts and deepens in flavor.
3. In Sauces & Soups
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Stir directly into marinara, Alfredo, soups, chili, or taco meat.
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Add early in cooking so it fully dissolves and rehydrates.
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If adding at the end, mix with a splash of warm liquid first.
4. In Seasoning Blends
Because it’s granulated (not powdery), it’s perfect for:
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Taco seasoning
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Ranch seasoning
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BBQ rubs
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Garlic bread sprinkle (mix with butter + parsley + salt)
5. For Garlic Butter
Mix:
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4 tbsp softened butter
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½–1 tsp granulated garlic
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Pinch salt + parsley
Let sit 10–15 minutes before spreading so the garlic hydrates and softens.
Fresh Garlic Substitute Guide
If a recipe calls for fresh garlic:
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1 clove ≈ ¼ teaspoon granulated garlic
Creamy Garlic Pork Chops
Ingredients
- 4 Pork Chops
- Member’s Mark™ Black Pepper Grinder and Mediterranean Sea Salt Grinder, as desired
- 1 tbsp Olive oil
- 2 tbsp Butter divided
- 1 Whole head garlic cloves peeled
- 1 tbsp Flour
- ½ cup Chicken stock or broth
- ½ tsp Lemon juice
- ¼ tsp Member’s Mark™ Granulated Garlic
- ¾ cup Heavy whipping cream
Instructions
- Remove the pork chops from the fridge 15-30 minutes prior to starting the recipe. Season the chops generously with Member’s Mark™ Black Pepper Grinder and Mediterranean Sea Salt Grinder on both sides.
- In a deep skillet, add the olive oil and 1 tbsp of the butter over medium-high heat. Once the pan is hot, cook the pork chops for 3-5 minutes per side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer to a plate.
- Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Stir garlic often for about 3 minutes or until it has somewhat browned on the outside.
- Push the garlic to one side of the pan and sprinkle in the flour (without letting it touch the garlic). Let flour cook for around 30 seconds, and give it a stir so it's incorporated with the butter.
- Stir in the chicken broth and lemon juice. Stir and let it cook for about a minute, or until the sauce has thickened.
- Add in Member’s MarkTM Granulated Garlic and cream. Stir or whisk until the granulated garlic has dissolved.
- Add the pork back into the pan and cook for another 3-5 minutes or until the sauce has thickened up a bit and is bubbling but not boiling. Cook until the pork chops are fully cooked through (145°F minimum). The pork's temperature will continue to rise once you stop cooking it, so once it gets close to 145°F, take it off the heat and let it rest for a few minutes. Season the sauce with extra salt and pepper as desired.