These creamy garlic pork chops are made with bone-in pork chops seared until deeply golden, then finished in the same skillet with a creamy sauce made from fresh garlic, chicken broth, and heavy cream.

The pork chops are seasoned with both fresh garlic and garlic powder, while a small amount of flour gives the sauce just enough body without turning it into a thick gravy. Using pork chops around 1 inch thick gives them enough time to finish cooking gently in the sauce without drying out, and the entire dinner comes together in about 30 minutes.

Bone-in creamy garlic pork chops in a cast iron skillet with golden seared edges, garlic, and creamy pan sauce.

How to Make Creamy Garlic Pork Chops

Season the pork chops. Season the bone-in pork chops on both sides with smoked paprika, garlic powder, salt, and black pepper.
Sear until golden. Heat a little oil in a cast iron skillet or frying pan over medium-high heat. Sear the pork chops on both sides until they develop a deep golden crust. Remove them from the pan before they are completely cooked through.
Brown the garlic. Reduce the heat to medium and add the chopped fresh garlic. Cook until the garlic develops some light golden-brown color.
Cook the flour. Sprinkle in the flour and cook for about 1–2 minutes, stirring it into the garlic and oil.
Deglaze with broth. Slowly pour in the chicken broth while scraping the browned pork bits from the bottom of the skillet.
Add the cream. Pour in the heavy cream and stir until the sauce is smooth and combined.
Finish the pork chops in the sauce. Reduce the heat to low-medium, return the pork chops to the skillet, and cover. Let them cook gently in the sauce for about 10 minutes, or longer if needed, until the centers reach 145°F.
Finish the sauce. Taste the creamy garlic sauce and add salt and black pepper as needed.
Rest briefly. Let the pork chops rest for about 5 minutes before serving with the creamy sauce.

Tips for the Best Creamy Garlic Pork Chops

Use pork chops around 1 inch thick. Thicker chops hold up better through the initial sear and the final simmer in the cream sauce without drying out.

Get a deep golden sear. Brown the pork chops well on both sides before removing them from the skillet. That color adds flavor and leaves browned bits behind for the sauce.

Do not cook the pork through during the sear. The chops still need time to finish cooking in the creamy garlic sauce, so fully cooking them at the beginning can leave them dry.

Let the fresh garlic brown slightly. Cooking the chopped garlic until lightly golden develops a deeper garlic flavor before the flour and liquids are added.

Use both fresh garlic and garlic powder. The fresh garlic flavors the sauce, while the garlic powder rounds out the seasoning on the pork itself.

Add the chicken broth before the heavy cream. The broth helps loosen the browned bits from the bottom of the skillet and brings the pan temperature down before the cream is added.

Keep the sauce creamy, not gravy-thick. The flour and heavy cream give the sauce some body, but the finished sauce should still be loose enough to spoon around the pork chops.

Check the pork with a thermometer. After returning the chops to the skillet, cook gently until the centers reach 145°F, then let them rest for about 5 minutes.

Close-up of a golden seared pork chop in creamy garlic sauce with browned garlic and chopped parsley.

What to Serve with Creamy Garlic Pork Chops

Garlic Mashed Potatoes – Creamy potatoes are a natural match for spooning up the garlic cream sauce.
Roasted Asparagus & Carrots – A simple roasted vegetable side that adds some contrast to the rich sauce.
Smothered Green Beans – A savory Southern-style vegetable that works well alongside the pork chops.
Buttermilk Mashed Potatoes – A milder potato option if you want the creamy garlic sauce to stay the main flavor.

More Pork Chop Recipes

Garlic Parmesan Pork Chops – Crispy pork chops coated with garlic, breadcrumbs, and Parmesan for a crunchy alternative to the creamy skillet version.
Brown Sugar Pork Chops – Pan-seared pork chops finished in a sweet and savory brown sugar glaze.
Honey Mustard Pork Chops – Pork chops coated in a sweet and tangy honey mustard sauce.
Apple Butter Pork Chops – A cozy pork chop dinner finished with a sweet apple butter sauce.
Smothered Pork Chops – Tender stovetop pork chops covered in a rich savory gravy.

Smothered Apple Butter Pork Chops

Smothered Pork Chops

Roasted Asparagus And Carrots

Honey Mustard Pork Chops

Creamy Garlic Pork Chops

Bone-in pork chops seared until golden, then finished in a creamy garlic sauce made with fresh garlic, chicken broth, and heavy cream for an easy 30-minute skillet dinner.

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Course: Main Course

Cuisine: American

Keyword: Creamy Garlic Pork Chops

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serving

Calories: 372kcal

Ingredients

4 pork chops thick-cut

Pork chop seasoning

1 teaspoon smoked paprika
1 teaspoon garlic powder
salt & pepper to taste

Creamy Garlic Sauce

1 bulb garlic medium sized & roughly chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup heavy cream

Instructions

Season the pork chops on both sides with smoked paprika, garlic powder, salt, and black pepper.
Heat a little oil in a cast iron skillet or frying pan over medium-high heat.
Sear the pork chops on both sides until deeply golden, then remove them from the skillet before they are fully cooked through.
Reduce the heat to medium. Add the chopped garlic and cook until lightly golden.
Stir in the flour and cook for about 1–2 minutes.
Slowly pour in the chicken broth, scraping up the browned bits from the bottom of the skillet.
Pour in the heavy cream and stir until smooth.
Reduce the heat to low-medium, return the pork chops to the skillet, and cover.
Cook for about 10 minutes, or longer if needed, until the centers of the pork chops reach 145°F.
Taste the sauce and adjust the salt and black pepper as needed.
Let the pork chops rest for about 5 minutes before serving with the creamy garlic sauce.