Creamy Garlic Pork Chops

Name: Creamy Garlic Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 1-2 teaspoons all-purpose seasoning salt blend; 2-2 1/2 pounds bone-in, center rib, thick cut pork chops; 2-3 garlic cloves (minced); 2 tablespoons flour; 1 cup chicken broth; 1/2 cup milk; 1/2 lemon (juiced); Salt and Black Pepper

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Creamy Garlic Pork Chops come together in less than 20 minutes and all in one pan! This recipe yields succulent chops with a velvety gravy for pork that's delicious over rice, potatoes, or pasta.

Whether you're cooking a cozy dinner at home or entertaining guests, this recipe is guaranteed to impress. Once the pork chops are cooked in just one skillet to tender, juicy perfection, you'll make a garlicky gravy that hits all the right flavor notes. Lemon adds a bright citrusy flavor while chicken broth and garlic lends a savoriness that will keep you coming back for more.

These chops are excellent served over mashed potatoes, egg noodles, or rice. They're all an excellent base that will help soak up every last ounce of that delicious gravy!

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Looking for more yummy main dish with gravy? Be sure to check out my Beef Tips and Gravy, Crockpot Chicken and Gravy, and Easy Hamburger Steak and Gravy.

Table of Contents

Why You'll Love this Recipe

Balanced and Delicious: The savory pork chops and garlicky, tangy, creamy gravy comes together perfectly to one of the most delicious, satisfying meals the whole family will love!
Versatility: This easy dinner recipe can be served with a variety of side dishes, such as mashed potatoes, steamed vegetables, or a crisp salad.
Simple Ingredients: The ingredients for this recipe are approachable, affordable, and easy to assemble.
Easy to Make: Despite its gourmet taste, garlic butter pork chops with gravy is surprisingly easy to prepare. With just a few simple ingredients and minimal prep time, you can have a restaurant-quality meal on the table in no time! It's a perfect weeknight meal.

Laura Ashley's Tip: This recipe is so simple since it comes together in just one skillet. I recommend carefully searing the pork chops on the fat cap (side of the pork chop) to render and caramelize the fat, resulting in a flavorful and savory outer layer!

Ingredients

Scroll down to see the ingredient amounts in the recipe card.

Butter: Adds richness and flavor to the dish. It also helps in browning the pork chops and contributes to the texture of the gravy.
Garlic: Provides aromatic flavor to the dish. It adds depth and complexity to the overall taste.
All-purpose seasoning salt: Enhances the flavor of the pork chops and the gravy. It contains a mixture of salt, herbs, and spices which adds savory and aromatic notes to the dish.
Bone-in Thick Cut Pork chops: The main protein source of the dish. Juicy pork chops contribute meatiness and flavor to the dish.
Flour: Used as a thickening agent for the gravy. It helps in creating a smooth and creamy texture by absorbing the liquids in the dish.
Chicken Broth or Chicken Stock: Provides a savory base for the gravy. It adds depth of flavor and richness to the dish. Additionally, it helps to deglaze the pan and incorporate any flavorful bits stuck to the bottom.
Milk: Adds creaminess to the gravy and balances out the flavors. It helps in creating a smooth and velvety texture.
Lemon juice: Adds a bright and tangy flavor to the dish. It balances the richness of the gravy and adds a refreshing note to the overall taste.

Ingredients to make creamy garlic pork chops.

Tools You'll Need

How to Make Creamy Garlic Pork Chops

Season the pork chops on both sides with an all-purpose seasoning salt blend.

Seasoning pork chops on a cutting board.

To a large skillet on medium-high heat, melt butter. Sear pork chops in the hot skillet 3-5 minutes per side, then tilt the pork chops on their side to sear on the fat-cap edge. Pork chops should be golden brown and reach a minimum internal temperature of 145°F. Remove from the pan and set aside to rest.

Turn skillet to medium heat. Add minced garlic, and cook for 30 seconds. Add ½ tablespoon butter or olive oil if needed. Whisk in flour, scraping up any solid bits from the bottom of the pan. Cook for 1 minute.

Whisk in chicken broth, milk, and lemon juice. Season with seasoning salt or salt and black pepper to taste. Allow the mixture to simmer 2-3 minutes.

Adding lemon juice to gravy in a skillet.

Serve the pork chops over noodles, rice, or potatoes with a ladle of gravy on top. Garnish with fresh parsley if desired.

A gravy topped pork chop on a plate with green beans and rice.

Tips and Variations

Choose the Right Pork Chops: Opt for pork chops that are about 1-inch thick for juicier and more tender results. Bone-in chops tend to have more flavor, but boneless chops work well too.
Properly Sear the Pork Chops: Ensure your skillet is hot before adding the pork chops to achieve a nice sear. Searing helps lock in the juices and creates a flavorful crust.
Don't Overcook: When cooking pork chops, have an instant-read thermometer on hand to check for doneness. Pork chops can quickly become dry if overcooked. They're are safe to eat when they reach an internal temperature of 145°F (63°C) then rest for a minimum of 3 minutes. If any pink remains on the bone when the internal temperature has been reached, you can lean or press that area on the skillet for a quick sear and it will darken.
Whisk Continuously: When making the gravy, whisk continuously while adding the flour and liquids to prevent lumps from forming. This ensures a smooth and creamy texture.
Fresh Garlic vs. Garlic Powder: If you don't have fresh garlic on hand, you can opt for garlic powder. Add ¼-1 teaspoon garlic powder to the chicken broth, milk, lemon juice mixture.
Adjust Consistency: If the gravy is too thick, add more chicken broth or milk to reach the desired consistency. If it's too thin, you can simmer it uncovered for a few minutes to reduce and thicken.
Balance Flavors: Taste the gravy before serving and adjust the seasoning as needed. You can add more lemon juice for extra tanginess.
Herb-infused Gravy: Add fresh or dried herbs like thyme, rosemary, or sage to the gravy for additional flavor depth.
Creamy Mustard Sauce: Stir in a tablespoon of Dijon mustard to the gravy for a tangy and slightly spicy twist.

What to Serve with Garlic Butter Pork Chops

This juicy pan-fried pork chop and gravy can be served with so many side dishes! Our favorite base to serve the chops and gravy over are my Whipped Mashed Potatoes, but it's also excellent served over noodles, zucchini noodles, cauliflower rice, brown or white rice, or wild rice!

Some easy vegetable side dishes that are an excellent pairing are Easy Cooked Vegetables, steamed broccoli, Crispy Green Beans, or a simple side salad!

Storage and Freezing

For the fridge: Store leftovers in an air tight container in the refrigerator up to 4-6 days. I like separating the meat from the gravy, but this is optional.

For the freezer: This dish is best enjoyed fresh or reheated from the freezer. While it is possible to freeze in an airtight container up to 3 months, keep in mind that the gravy might separate slightly upon thawing and reheating.

How to reheat leftovers: Pork chops and gravy can be reheated on the stovetop, in the oven, or in the microwave. We prefer the microwave method

Microwave Method:
- Heat the pork chops and gravy covered in a microwave safe dish for 2-3 minutes. Pause halfway through the heating time to stir the gravy and ensure even heating.
Oven Method:
- Preheat your oven to 325°F (160°C). Transfer the pork chops and gravy to an oven-safe dish or baking pan. Cover tightly with aluminum foil. Reheat for 10-15 minutes, or until the pork chops and gravy are warmed through.
Stovetop Method:
- Add a small amount of oil or butter to a skillet to prevent sticking. Place the pork chops in the pan and pour the gravy over them. Cover and heat for 5-7 minutes, or until they are heated through, stirring occasionally to ensure even heating.

If frozen, allow to thaw overnight in the fridge. Reheat according to instructions above.

Frequently Asked Questions

Can I use boneless pork chops for this recipe?

Yes, boneless pork chops work well for this recipe. They cook faster and are easier to handle. However, bone-in pork chops can add additional flavor to the dish.

Can I use other types of meat instead of pork chops?

While this recipe specifically calls for pork chops, you can certainly adapt it to use other meats like chicken breasts or turkey cutlets. Just adjust the cooking time accordingly based on the thickness of the meat.

How do I know when the pork chops are cooked through?

The safest way to ensure pork chops are cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the pork chop, and it should register at least 145°F (63°C) when fully cooked.

Is it necessary to use both milk and chicken broth in the gravy?

Using both milk and chicken broth creates a creamy yet flavorful gravy. However, if you prefer a lighter gravy, you can omit the milk and use only chicken broth, or vice versa.

How do I prevent the gravy from becoming lumpy?

To prevent lumps in the gravy, make sure to whisk continuously while adding the flour and liquids. Gradually add the liquids to the roux, whisking constantly until smooth. If lumps do form, you can strain the gravy through a fine-mesh sieve before serving.

Can I freeze leftover pork chops and gravy?

While it's possible to freeze leftover pork chops and gravy, the texture may change slightly upon reheating. For best results, store the pork chops and gravy separately in airtight containers or freezer bags for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Is this recipe gluten-free?

No. However, you can easily swap the flour for cornstarch in the gravy. In a small bowl, mix 1-2 tablespoons cornstarch with an equal amount of cold water to create a slurry. Once the chicken broth, milk, and lemon have come to a simmer, slowly pour the cornstarch slurry into the pan while whisking constantly.

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A pork chop on a plate with gravy, rice and green beans.

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