Creamy Garlic Bone In Pork Chops

Creamy Garlic Bone In Pork Chops

Two blog recipes in a row. But these pork chops were so good I had to share. As always, I found a recipe online, but had to make this one my own, and used what I found as a guideline. 

3 Pork Chops

Salt & Pepper

5 Tablespoons of butter

1 Whole Head of Garlic (peel the cloves)

Flour (until desired consistency)

3/4 Cup Chicken Broth

Lemon Juice 

3/4 - 1 Cup Heavy Whipping Cream

Fresh Parsley


1. Let the pork chops sit out for an hour. Season with salt & pepper. 

2. In a cast iron add 2 Tablespoons of butter over medium-high heat. Let the pan heat up for a few minutes. Sear the chops on each side. (Add a little lemon juice to each pork chop after you add them to the pan.) Transfer them on a plate, and set aside. 

3. Add the remaining butter and garlic cloves to the skillet. Turn the heat to medium-low. Stir frequently (a few minutes) until the garlic has browned on the outside. 

4. Move the garlic over to the side, and sprinkle around a tablespoon or two of flour. Stir so it cooks in with the cutter.

5. Add in the chicken broth, heavy whipping cream, garlic powder, and parsley. Stir until fully combined. (May need to add more flour.)

6. Add pork back in and cook until the pork reaches an internal temp of 145F. If it gets close you can remove the pan from the stove top, and let it rest. It will continue to cook for a few minutes once removed. 

Side Note: You can take the extra sauce and add it to noodles and vegetables. It makes the perfect combo!