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!
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.