These juicy Creamy Garlic Pork Chops are cooked in olive oil, rosemary, heavy cream, and garlic for a quick delicious dinner that is low in carbs and big in flavor.
» You might also like this Quick & Easy Low-Carb Broccoli Stuffed Chicken Breast.
With this Creamy Garlic Pork recipe, you can make a delicious and easy meal that will satisfy your craving for a rich and creamy dish. The creamy garlic sauce provides a pop of flavor to the perfectly cooked and flavorful seared pork chops.
These easy chops are a great option if you’re following a low-carb diet. Even with the cream sauce, it’s a guilt-free recipe to indulge in a satisfying meal that won’t throw you off track. Plus, with its simple and affordable ingredients, you can make this pork recipe for a delicious weeknight dinner.
Ingredients You’ll Need To Make These Pork Chops
- Pork Chops – Use 4-ounce pork chops that are around 1 inch thick. You can use bone in pork or boneless for this recipe.
- Salt & Black Pepper – Don’t forget to season the pork on both sides. It needs it for great flavor.
- Olive Oil – For this recipe, we use olive oil. If necessary, you can use a different kind of oil.
- Butter – Butter adds flavor, richness, and a pleasant texture to the dish. I use salted butter, but garlic butter will add even more flavor.
- Rosemary – In this dish, we’re using fresh rosemary. If all you have is dried rosemary, that’s fine too. If you don’t like rosemary, you can use fresh thyme.
- Garlic – Try to use fresh garlic that hasn’t been in the fridge too long. I find that works best for this recipe.
- Dry white wine – Dry white wine like Pinot Grigio, Chardonnay, and Sauvignon Blanc are ideal for this recipe. It doesn’t need to be an expensive bottle.
- Chicken broth – Use a low-sodium broth so you don’t add extra salt to the dish. I use chicken bouillon cubes and water.
- Heavy Cream – For a really creamy sauce, use full-fat cream; for a lighter version or the recipe, use half-and-half.
How to Make Creamy Garlic Pork Chops
Be sure to remove the pork chops from the refrigerator about 15 minutes before you cook so they can come up in temperature. Season them on both sides with salt and pepper.
Add the olive oil, plain butter, or garlic butter to a skillet over medium high heat. When it’s hot, add the pork chops and sear for 4 minutes per side. Baste the pork with the butter and aromatics for added flavor. Transfer the pork to a plate as you cook the sauce.
Lower the heat to medium. If the pan is too hot when you add the garlic, it can easily scorch and cause bitterness and off flavors. So once the pan has cooled slightly, add the garlic and rosemary to the pan drippings and cook for just 30 seconds.
Pour in the dry white wine and deglaze the pan to remove any browned bits that are stuck on the pan. Allow the alcohol to burn off for about 2 minutes. The sauce will start to thicken at this point.
Pour in the chicken broth and the heavy cream. Whisk to combine it all and allow it to bubble for a few minutes to thicken. If you use half and half to make the sauce, keep in mind that it will take longer to thicken than cream. Just keep it on a low boil until it thickens. Return the pork chops to the pan and cook for about 3 minutes to reheat the pork in the sauce.
Season the sauce to taste, then serve the pork chops with the sauce poured on top. I also add a little extra rosemary as garnish.
How To Tell When Pork Chops Are Done
The most accurate way to determine the doneness of pork chops with any recipe is by using a meat thermometer. Insert the thermometer into the thickest part of the chop without touching the bone. The safe minimum internal temperature for pork is 145°F (63°C), followed by a three-minute rest before serving. The pork will be slightly pink in the center but safe to eat at this temperature. You can aim for a slightly higher temperature if you prefer fully cooked pork.
Additional Helpful Tips for Cooking a Pork Chop
- Fresh herbs and spices make all the difference with these pork recipes. Always use fresh garlic and rosemary.
- Removing the pork chops from the pan to make the sauce will allow the pork to rest for a few minutes after cooking. This will retain the pork’s juices and will prevent dry pork chops. If you are concerned that the pork will cool too much while resting, you can cover it with foil.
- You can use a meat thermometer to ensure that the internal temperature of the pork chops reaches 140°F. You don’t want to exceed that temp either, or you’ll end up with overcooked, dry pork chops.
- Basting the pork with butter and aromatics is a great way to add flavor.
- It’s fine to use half and half in place of the heavy cream, but it won’t thicken as quickly. You will need to let it cook for a few more minutes to thicken it.
- If you don’t like heavy cream, skip it and make a simple and easy butter sauce with the same ingredients. It’s just as good with the chop recipe
- Add veggies to the sauce, like zucchini, mushrooms, or spinach for a filling and delicious meal.
- While this is a stove-top recipe, you can make baked pork chops in the oven. The pork chops taste just as good baked. Or better yet turn it into a grilled pork recipe and cook the sauce separately.
- In case of leftover sauce, add some minced garlic when reheating the sauce.
How To Store Leftover Creamy Pork Chops?
Leftover pork chops can be stored in an airtight container in the fridge for up to four days. Reheat the leftovers in the microwave or on the stovetop over low heat. You can also freeze the cooked pork chops for up to three months.
To reheat the sauce, add a bit more cream, garlic butter, or broth and whisk in a pan on the stovetop until warm. Adding minced garlic to the sauce when reheating makes a such difference to the taste. Fresh garlic works best for these chops.
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, you can use chicken instead of pork chops in this recipe. Make this recipe with either chicken breast or thighs. These will work well. The cooking time may vary slightly. It needs to be cooked longer. Be sure to check the internal temperature of the chicken to ensure it reaches 165° F.
Can I use pre-minced garlic instead of fresh garlic?
Yes, you can use pre-minced garlic for this recipe. Depending on your preference, you can add as much or as little as you like. If you don’t have either, you can also use garlic powder, but it won’t have as strong of a flavor.
What is the secret to making juicy, tender pork chops?
I know a lot of people who don’t like pork chops, because they think pork is dry and boring. If you haven’t eaten a proper pork chop before or have tried and failed to cook one, I can see why you’d say that.
It’s important not to cook the pork chops over and not to cook them too long. The secret to perfect pork chops is to sear them on medium-high heat only for the time it takes to reach 140° F. Then remove the pork chop from the pan and let them rest. This is the secret step to tender and juicy chops.
What to Serve With Creamy Pork Chops?
If you’re looking for a great side dish to serve alongside these pork chops, why not try one of these recipes below. They will complement the pork very well and are all low in carbs so that you can make a great keto or low-carb meal.
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Creamy Garlic Pork Chops
- 4 pork chops bone-in or out
- Salt and pepper for seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic finely chopped
- 1 sprig rosemary
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Remove the pork chops from the refrigerator 15 minutes before. Season with salt and pepper.
- Add the olive oil and butter to a skillet over medium high heat. When hot, add the pork chops and cook for 4 minutes per side. Transfer to a plate.
- Add the garlic and rosemary and cook for just 30 seconds.
- Pour in the dry white wine and deglaze the pan. Allow the alcohol to burn off for about 2 minutes.
- Pour in the chicken broth and heavy cream. Whisk to combine. Return the pork chops to the pan and simmer for 3-5 minutes to thicken the sauce.
- Season to taste, then serve pork chops with sauce on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.