Easy One-Pan Creamy Garlic Pork Loin Chops
If you’re like me and want an easy, tasty dinner with less cleanup, you’ll love these Easy One-Pan Creamy Garlic Pork Loin Chops. They’re juicy, full of flavor, and cooked in a creamy garlic sauce all in one pan. It’s a simple recipe that feels a little special but is really easy to make. Perfect for busy nights or when you just want something comforting and delicious.
INGREDIENTS YOU’LL NEED:
- 6 Pork Loin Chops (lightly pounded to ½ inch thick): I use six pork loin chops and gently pound them so they cook evenly and stay tender.
- Salt and Black Pepper: Just a bit of salt and pepper to season the pork chops and bring out their flavor.
- 1 teaspoon Garlic Powder: I add garlic powder to give the pork a nice boost of flavor before cooking.
- ½ cup All-Purpose Flour (for dredging): I coat the pork chops in flour so they get a light crust when I sear them in the pan.
- 2 tablespoons Olive Oil: I use olive oil to help brown the pork chops and get that golden crust.
- 2 tablespoons Butter: Butter adds a rich flavor and helps the pork chops cook up beautifully in the pan.
For the Creamy Garlic Sauce:
- 10 Garlic Cloves (peeled and minced): I use fresh garlic for the sauce—it gives it that bold, garlicky flavor I love.
- 2 tablespoons All-Purpose Flour: This helps thicken the sauce so it’s creamy and smooth.
- 1½ cups Chicken Broth: I pour in chicken broth to build the base of the sauce and give it a savory depth.
- 1½ cups Heavy Whipping Cream: The cream makes the sauce rich, silky, and full of comforting flavor.
- 1 teaspoon Lemon Juice
A splash of lemon juice brightens the sauce and balances all the creamy richness. - Fresh Parsley (chopped)
I sprinkle chopped parsley on top for a fresh pop of color and flavor right before serving.
WHY CREAMY GARLIC PORK CHOPS WILL BE A GO TO RECIPE?
- Pork Loin Chops Are Affordable – They’re one of the cheaper cuts of meat, so I can feed my whole family without spending a lot.
- One-Pan Means Easy Cleanup – Everything cooks in one pan, which saves me time and cuts down on dishes.
- Big Flavor, Simple Steps – The creamy garlic sauce makes it taste like something from a nice restaurant, but it’s easy enough for a weeknight dinner.
HOW TO PREPARE CREAMY GARLIC PORK CHOPS?
Time needed: 45 minutes
- Prep the Pork Chops:
Lightly pound the pork loin chops until they’re about ½ inch thick. Season both sides with salt, black pepper, and garlic powder. - Dredge in Flour:
Place the ½ cup of flour in a shallow bowl and lightly coat each pork chop on both sides. Shake off any extra flour.
- Cook the Pork Chops:
Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops and cook for about 4–5 minutes per side, or until golden brown. Use a meat thermometer to check—they should reach an internal temperature of 145°F. Be careful not to overcook them, or they can turn out dry. Once done, transfer them to a plate and cover loosely with foil. - Sauté the Garlic:
Lower the heat and add the minced garlic to the same pan. Sauté for 1–2 minutes until soft and fragrant, stirring often so it doesn’t burn. - Make a Roux:
Sprinkle in the 2 tablespoons of flour and stir for 1–2 minutes to form a paste. - Add Broth and Cream:
Slowly whisk in the chicken broth, breaking up any lumps. Then pour in the heavy cream and stir until smooth. - Simmer the Sauce:
Let the sauce simmer on low heat for 5–7 minutes until it thickens up, stirring occasionally. If the sauce is too thick you can always thin it out by added more chicken broth or heavy cream. - Add Lemon Juice and Parsley:
Stir in the lemon juice and some chopped fresh parsley. Taste the sauce and add a little more salt or pepper if needed. - Return Pork to the Pan:
Gently place the pork chops back into the sauce and let them warm through for 2–3 minutes. Spoon some sauce over the top. - Serve and Enjoy:
Serve hot with mashed potatoes, rice, or steamed veggies. Make sure everyone gets plenty of that creamy garlic sauce on their plate!
FAQ – FREQUENTLY ASKED QUESTIONS:
I like to use boneless pork loin chops and pound them to about ½ inch thick so they cook evenly and stay juicy.
You can, but they’ll take a bit longer to cook. Just make sure to check the internal temp.
I’ve used veggie broth or even water with bouillon. It still turns out tasty.
I’ve used half-and-half in a pinch, but it won’t be quite as rich or thick.
Pork Loin Chops in Creamy Garlic Sauce RECIPE ADD-INS AND VARIATIONS:
- Use chicken instead of pork: Sometimes I use boneless chicken breasts or thighs instead of pork chops. They soak up the creamy garlic sauce just as well.
- Swap heavy cream for half-and-half: If I don’t have heavy cream, I use half-and-half. It’s a bit lighter but still makes the sauce creamy.
- Add mushrooms or spinach: I like tossing in sliced mushrooms or a handful of baby spinach to make it heartier and add some veggies.
- Try bone-in pork chops: When I want a little extra flavor, I use bone-in pork chops. I just cook them a few minutes longer.
- Use cornstarch instead of flour for thickening: If I’m avoiding flour, I mix a little cornstarch with water to thicken the sauce instead.
- Make it spicy: I add a pinch of red pepper flakes or a little cayenne when I want to give the sauce a gentle kick.
WHAT IS COMMONLY SERVED WITH BUDGET-FRIENDLY GARLIC PORK LOIN CHOPS?
When I make creamy garlic pork loin chops, I like to serve them with easy sides like mashed potatoes, rice, or noodles to soak up the sauce. I’ll usually add some roasted veggies or a side salad, too. It’s a great meal for dinner or when friends come over. I usually drink iced tea with it, but white wine goes really well if I want to make it feel a little fancier.
HOW DO YOU STORE AND REHEAT LEFTOVER GARLIC PORK CHOPS?
I let the pork chops cool, then store them in a sealed container in the fridge for up to 3 days. To reheat, I use the microwave in short 30-second bursts until they’re warm. It’s quick and easy. If the sauce looks too thick, I add a little splash of milk or broth.
CAN LEFTOVER PORK LOIN CHOPS BE FROZEN FOR ANOTHER DAY?
Yes, you can freeze this recipe for later, but the creamy sauce might look a little curdled because of the heavy cream. To freeze, let the pork chops and sauce cool, then put them in a sealed freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight. Reheat it slowly on the stove and stir it well—if the sauce looks weird, just add a little milk or cream and mix until it looks smooth again.
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Easy One-Pan Creamy Garlic Pork Loin Chops
Equipment
- Large Skillet or Non-Stick Pan
Ingredients
- 6 Pork Loin Chops (lightly pounded to 1/2 inch thickness)
- Salt and Black Ground Pepper
- 1 teaspoon Garlic Powder
- ½ cup Flour (to dredge)
- 2 tablespoons Olive Oil (to fry pork in)
- 2 tablespoons Butter (to fry pork in)
Creamy Garlic Sauce
- 10 cloves Garlic (peeled and minced)
- 2 tablespoons Flour
- 1½ cups Chicken Broth
- 1½ cups Heavy Whipping Cream
- 1 teaspoon Lemon Juice
- Fresh Parsley (chopped)
Instructions
- Prep the Pork Chops: Lightly pound the pork loin chops until they’re about ½ inch thick. Season both sides with salt, black pepper, and garlic powder.
- Dredge in Flour: Place the ½ cup of flour in a shallow bowl and lightly coat each pork chop on both sides. Shake off any extra flour.
- Cook the Pork Chops: Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops and cook for about 4–5 minutes per side, or until golden brown. Use a meat thermometer to check—they should reach an internal temperature of 145°F. Be careful not to overcook them, or they can turn out dry. Once done, transfer them to a plate and cover loosely with foil.
- Sauté the Garlic: Lower the heat and add the minced garlic to the same pan. Sauté for 1–2 minutes until soft and fragrant, stirring often so it doesn’t burn.
- Make a Roux: Sprinkle in the 2 tablespoons of flour and stir for 1–2 minutes to form a paste.
- Add Broth and Cream: Slowly whisk in the chicken broth, breaking up any lumps. Then pour in the heavy cream and stir until smooth.
- Simmer the Sauce: Let the sauce simmer on low heat for 5–7 minutes until it thickens up, stirring occasionally. If the sauce is too thick you can always thin it out by added more chicken broth or heavy cream.
- Add Lemon Juice and Parsley: Stir in the lemon juice and some chopped fresh parsley. Taste the sauce and add a little more salt or pepper if needed.
- Return Pork to the Pan: Gently place the pork chops back into the sauce and let them warm through for 2–3 minutes. Spoon some sauce over the top.
- Serve and Enjoy: Serve hot with mashed potatoes, rice, or steamed veggies. Make sure everyone gets plenty of that creamy garlic sauce on their plate!