Description
This Creamy Garlic Pork Chops recipe offers a comforting and flavorful dinner solution ready in just 30 minutes. Tender boneless pork chops are seared to perfection and simmered in a rich, garlicky cream sauce infused with herbs, spinach, and a hint of Parmesan, creating a satisfying one-pan meal perfect for cozy nights at home.
Ingredients
Scale
Meat
- 4 pieces Boneless Pork Chops (ribeye or loin, about 1 inch thick)
Seasonings and Oils
- 2 tablespoons Olive Oil (or avocado oil)
- 1 teaspoon Paprika
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian Seasoning
- Red Pepper Flakes, to taste
Dairy and Cream
- 2 tablespoons Butter (unsalted)
- ½ cup Half and Half (or Heavy Cream; coconut milk as dairy-free substitute)
- ¼ cup Parmesan Cheese (optional)
Vegetables and Stock
- 4 cloves Garlic, minced
- 1 medium Onion, chopped (yellow onion preferred)
- 1 cup Chicken or Vegetable Stock (low-sodium preferred)
- 2 cups Spinach Leaves (or kale/arugula)
Garnish
- Fresh Parsley, to taste
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides generously with salt, pepper, and paprika. This will enhance the flavor and help develop a nice crust during cooking.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for about 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and chopped onion. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant, stirring frequently to avoid burning.
- Add Herbs and Seasonings: Stir in the Italian seasoning and red pepper flakes to the onion and garlic mixture for an extra layer of flavor. Cook for about 30 seconds to release their aromas.
- Deglaze the Pan: Pour in the chicken or vegetable stock to deglaze the skillet, scraping up any browned bits from the bottom. This enriches the sauce with deep, roasted flavors.
- Simmer the Sauce: Stir in the half and half and bring the sauce to a gentle simmer. Allow it to thicken slightly, about 3-5 minutes, stirring occasionally to prevent sticking.
- Add Spinach and Cheese: Incorporate the spinach leaves into the sauce and cook until they wilt, about 2-3 minutes. Then, stir in the Parmesan cheese if using, which will melt into the sauce adding creaminess and a savory depth.
- Return Pork Chops to Skillet: Nestle the seared pork chops back into the creamy sauce. Spoon some sauce over them and let everything simmer together for 4-5 minutes or until the pork chops are cooked through (internal temperature of 145°F/63°C) and the sauce thickens to your liking.
- Garnish and Serve: Remove the skillet from heat. Garnish with fresh parsley for a pop of color and fresh flavor. Serve the creamy garlic pork chops hot with your preferred sides, such as mashed potatoes, rice, or crusty bread.
Notes
- Use fresh garlic for the best flavor impact; garlic powder will not provide the same freshness.
- Adjust red pepper flakes according to your tolerance for spice; omit if you prefer a milder dish.
- For a dairy-free option, substitute half and half with coconut milk and omit Parmesan cheese.
- Ensure pork chops are not overly thick to maintain the 30-minute total cooking time.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
