These quick and simple to prepare creamy pork chops come together in a flash. This dish calls for cooking boneless pork chops in a basic cream sauce with thyme and garlic flavors.
Because of their versatility, pork chops are a good substitute for beef and chicken. They cook up fast and may be cooked in a variety of ways. French Onion Pork Chops or Slow Roasted Pork Shoulder are also excellent weeknight meals.
CREAMY PORK CHOPS INGREDIENTS
- Oil: To fry the pork chops, use an oil with a high smoke point that is neutral (flavorless); we use canola oil.
- Pork: Select boneless chops that are about 1 inch thick from the loin. Should you only have thinner or bone-in chops, then modify the cooking time as suggested in the recipe’s guidelines.
- Seasoning: Fresh garlic, fresh thyme, and black pepper are used to season the sauce, while salt is the only seasoning applied on the pork.
- Butter: Used to produce the roux (which will give the sauce body) and to sauté the garlic. You may use regular salted butter.
- Flour: The flour is used to slightly thicken the sauce. Make use of all-purpose flour.
- Liquid: Half and half and chicken broth are used to make the sauce.
HOW TO MAKE CREAMY PORK CHOPS
After patting the pork chops dry, season them on both sides with salt.
In a big, deep skillet, heat the oil over medium-high heat. Allow the pork chops to cook for 4–5 minutes, or until the underside has taken on a golden-brown crust.
For a second or two more minutes, turn the chops over to brown the other side.
Switch off the flame and remove the skillet from the heat. After removing the chops, arrange them on a platter or pan. To ensure their warmth, wrap them with foil, pop them in the oven or microwave, and keep them out of the drafts.
To determine how long the thickest chop will need to cook in the sauce, take its internal temperature using an instant read thermometer before covering. Place the chops in at the very end for a few minutes to warm through if they are already cooked to a minimum temperature of 145°F.
Don’t clean the skillet. Give it a few minutes to cool. The majority of the heat should be gone, but it doesn’t have to be chilly. The garlic and butter will burn if the pan is too hot when we add them next.
MAKE THE CREAM SAUCE
- Add the butter to the skillet and turn the heat down to medium. Add the garlic, thyme, and black pepper to the melted and foaming butter. Cook until the garlic is aromatic and softly sizzling, about 2 minutes. Stir often.
- Stir the flour in and cook for 1 minute, stirring nearly all the while.
- Fill the skillet with the chicken broth.
- Scrape any particles on the bottom gently. Make little circles all the way around the pan. Stir the sauce continuously until it becomes smooth. It will take two to three minutes to bring the sauce to a simmer, stirring continuously.
After adding the half-and-half and stirring everything together, simmer the mixture. Reintroduce the pork chops and any liquids that have accumulated on the platter. Mix thoroughly.
When the thickest pork chop reaches an internal temperature of at least 145°F, cover and cook for an additional five to ten minutes.
Maintain a low simmer for the sauce. Flip the chops once or twice and stir from time to time. Reduce the heat by one or two degrees and check again if the sauce is boiling too quickly.
SERVING SUGGESTIONS
As we do here, serve the pork chops with the creamy sauce over a bed of mashed potatoes. It tastes just as wonderful over spaghetti or pasta shapes like rigatoni or ziti. Serve with a side salad and plenty of crusty bread to mop up the cream sauce if you want to make it very easy.
RECIPE TIPS
To ensure that your pork chops don’t dry out during cooking, go for thicker cuts.
If using thinner chops, cook them according to the recipe, making sure they are browned on both sides. When the internal temperature reaches 145°F, take a reading with an instant-read thermometer and boil the sauce without adding the pork chops. Finally, add them back to the sauce and let them reheat for one or two minutes.
To get a good crust on the pork chop without it burning, use a heavy-bottomed pan. Our skillet is made of enameled cast iron.
When pork reaches an internal temperature of 145°F, it is safe to consume. Boneless pork loin chops contain less fat than other cuts, such as the pork shoulder that we use to prepare Cuban roast pork, and they can dry up if overdone. To guarantee juicy chops, cook them just long enough to bring them to room temperature.
With these luscious pork chops, things happen fast, especially at the beginning. Before you begin cooking, have the items prepared and ready to use.
You may also like:
- Easy Oven Roasted Pork Butt With Garlic And Herbs
- Cuban Roast Pork
- French Onion Pork Chops
- Slow Roasted Pork Shoulder
Creamy Pork Chops
Ingredients
- 1 tablespoon Oil use a neutral flavorless oil with a high smoke point (we use canola oil)
- 1½ – 2 pound Pork Loin Boneless Chops about 1 inch thick 4 pork chops
- 1 – 1½ teaspoon Salt
- 2 tablespoons Butter
- 3 – 4 Garlic Cloves minced
- ½ teaspoon Fresh Thyme minced – plus extra for garnish if desired
- ¼ teaspoon Black Pepper
- 1½ tablespoon Flour
- 1 cup Chicken Broth
- 1 cup Half and Half
Instructions
- Dry-pat the pork chops and sprinkle both sides with salt.
- In a big, deep skillet, heat the oil over medium-high heat. Add the pork chops to the heated, but not smoking, oil.
- Allow them to cook for 4–5 minutes without stirring, or until the underside has developed a golden-brown crust. Additionally, the chops ought to have come loose from the pan and been rather simple to turn over with little effort.
- To brown the opposite side, flip each chop and cook for a further two to three minutes.
- Switch off the flame and remove the skillet from the heat.
- After removing the chops, arrange them on a platter or pan. To ensure their warmth, wrap them with foil, pop them in the oven or microwave, and keep them out of the drafts.
- To determine how long the chops will need to cook in the sauce, take the thickest chop’s internal temperature before covering.
- Don’t clean the skillet. In order to avoid overheating while adding the butter, let it to cool for a few minutes.
- Add the butter to the skillet and turn the heat down to medium.
- Add the garlic, thyme, and black pepper to the melted and foaming butter. Cook until the garlic is aromatic and softly sizzling, about 2 minutes. Stir often.
- Stir the flour in and cook for 1 minute, stirring nearly all the while.
- Carefully scrape off any pieces from the bottom of the pan before adding the chicken broth. Make tiny circular motions all around the skillet. Stir the sauce continuously until it becomes smooth.
- It will take two to three minutes to bring the sauce to a simmer, stirring continuously.
- After adding the half-and-half, give it a quick toss and allow it to boil.
- Reintroduce the pork chops and any fluids that have accumulated on the platter, and give it a good toss. (That is, if they’re already warmed up.)
- When the thickest pork chop reaches an internal temperature of at least 145°F, cook it covered for 7 to 10 minutes.
- Maintain a low simmer for the sauce. Flip the chops once or twice and stir from time to time. Reduce the heat by one or two degrees and check again if the sauce is boiling too quickly.