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These creamy garlic pork chops are seared until golden and tender, then finished with mushrooms and spinach in a silky garlic cream sauce. They come together in one skillet in under 30 minutes, making them an easy weeknight dinner that still feels restaurant-worthy.
I love a dinner that feels like something I’d order at a restaurant, but I definitely don’t want to spend two hours making it on a weeknight. That’s what I love about these creamy garlic pork chops. You get pork chops, mushrooms, spinach, and a creamy garlic sauce all in one skillet, so it feels like a special dinner without a ton of work.
The only problem with pork chops is that they can go from moist to dry pretty quickly. I’ve made enough of them to know that the way you cook them really matters.
The Secret to Juicy Creamy Garlic Pork Chops
The biggest thing I’ve learned about getting juicy pork chops is not to leave them in the skillet the whole time. I sear them first until they’re golden, then pull them out while I make the sauce. They go back in at the end just long enough to finish cooking, which keeps them juicy instead of tough. Taking them out of the pan also leaves behind all those browned bits, which get scraped right into the garlic sauce for even more flavor.
Here’s what makes this method work:
- Golden outside, juicy center. A quick sear builds color and flavor without cooking the chops all the way through. They finish gently in the sauce at the end.
- A creamy sauce that doesn’t feel too heavy. I use mostly milk with just 2 tablespoons of heavy cream, so you still get that rich, silky texture without making the sauce super heavy.
- Garlic flavor in every bite. The pork gets seasoned with garlic powder, then 8 to 10 fresh garlic cloves cook right into the sauce. It’s definitely garlicky, but cooking the fresh garlic mellows it ou so it isn’t overpowering.
- Easy enough for a weeknight. Everything comes together in one skillet in under 30 minutes, but it still feels like the kind of dinner you’d order at a restaurant.
Ingredient Notes
These garlic pork chops use pretty simple ingredients, but a few of them really shape the flavor of the pork and the texture of the sauce. Here’s what I use and what to know:
For the Pork Chops:
- Boneless center-cut pork chops: I like center-cut chops here because they cook quickly and stay tender when you sear them first. Try to choose chops that are about the same thickness so they cook evenly.
- Spices: Garlic powder, salt, and black pepper give the pork a simple savory, garlicky flavor that goes perfectly with the creamy sauce. If you don’t have garlic powder, granulated garlic works well too.
- Olive oil: I usually use olive oil, but avocado oil works great too.
For the Creamy Garlic Sauce and Veggies:
- Fresh garlic: And yes, you really do need 8 to 10 cloves! Thinly sliced garlic mellows as it cooks with the mushrooms, so you get lots of garlic flavor without it tasting too sharp.
- Mushrooms: I love baby bella (cremini) mushrooms because they add a deep, savory flavor that goes really well with the pork. White button mushrooms work too. If you don’t like mushrooms, you can leave them out.
- Butter and flour: These make the base of the sauce and help it thicken so it clings to the pork chops instead of staying thin and runny.
- Milk: I use 2% milk for most of the sauce so it stays lighter while still having plenty of body. Whole milk works too, but I’d skip skim or 1% because the sauce won’t have quite the same texture.
- Heavy cream: You only need 2 tablespoons to give the sauce that silky finish. It’s enough to add richness without needing a whole cup of cream.
- Baby spinach: I love how the spinach wilts right into the sauce and adds a little color to the skillet. Roughly chop it first so you get some in every bite instead of long pieces of spinach.
How to Make Creamy Garlic Skillet Pork Chops
These creamy garlic skillet pork chops come together in one pan, with the sauce built right over all those flavorful browned bits left behind from the pork. Here’s how I make them:
- Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Season the pork with garlic powder, salt, and pepper, then sear for 3 to 4 minutes per side until golden. Transfer to a plate.
- Cook the mushrooms and garlic: Reduce the heat to medium, add the remaining oil, and saute the mushrooms and garlic for 3 to 5 minutes. Scrape up the browned bits as they cook for extra flavor.
- Make the creamy sauce: Push the mushrooms and garlic aside, then melt the butter and stir in the flour. Cook for 2 to 3 minutes, slowly whisk in the milk, then add the heavy cream, spinach, salt, and pepper. For a brighter finish, I sometimes stir in 1 teaspoon of fresh lemon juice at the end.
- Finish the pork in the sauce: Return the pork chops and any juices to the skillet. Cook for 4 to 5 minutes, until the sauce thickens, the spinach wilts, and the creamy garlic pork chops reach 145°F in the thickest part.
jamie’s tips
My Tips for Flavorful Pork Chops
- Take the pork chops out after the first sear. They’ll finish cooking in the sauce, so they don’t need to cook all the way through the first time around. This is one of the easiest ways to keep them juicy.
- Use a meat thermometer. Pork chops can vary a lot in thickness, so cooking time is only a guide. I always use an instant-read thermometer and cook them to 145°F, then let them rest for at least 3 minutes.
- Give the mushrooms time to brown. Let them cook for a few minutes before moving them around too much. If they’re crowded or stirred constantly, they’ll steam instead of getting that deeper savory flavor.
- Let the flour cook before adding the milk. Once the butter and flour are mixed, give them 2 to 3 minutes to cook until lightly golden. This gets rid of the raw flour taste and gives you a smoother, better-tasting sauce.
- Add the pan juices back in. While the pork chops rest on the plate, they’ll release some juices. Pour those back into the skillet when you return the pork to the sauce so none of that extra flavor gets left behind.
- Add a splash of milk if the sauce is too thick. The sauce will continue to thicken as it sits, so whisk in a little milk at a time until it reaches the consistency you like.
What to Serve With Creamy Garlic Pork Chops
That creamy garlic sauce is made for spooning over something on the side, so I usually keep the rest of the meal pretty simple.
- Pasta or rice: Egg noodles, angel hair pasta, white rice, or brown rice all work really well here. I especially like slicing the pork chops and serving them right over the top so the sauce soaks into the pasta or rice.
- Potatoes: For the perfect comfort food pairing, try them with ricotta mashed potatoes or cottage cheese mashed potatoes.
- Easy veggies: Keep it simple with green beans, or try my air fryer broccoli and feta or smashed broccoli Parmesan for a little more flavor.
- Garlic bread: Perfect for scooping up every last bit of sauce from the skillet.
Storage and Reheating
These skillet pork chops make great leftovers, and keeping them with the sauce helps them stay tender when you reheat them.
- Fridge: Store the pork chops and sauce together in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently in a skillet over low heat or in the microwave until heated through. Reheat gently so the pork doesn’t dry out. If the sauce gets too thick, stir in a small splash of milk until the sauce loosens back up.
More Easy Weeknight Dinners
If you’ve made and loved this Creamy Garlic Pork Chops recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Lightened Up Creamy Garlic Pork Chops
Ingredients
- 1/2 tbsp olive oil
- 1 lb boneless center cut pork chops
- 1/2 tsp garlic powder
- salt + black pepper, to taste
Creamy sauce + veggies
- 1/2 tbsp olive oil
- 8-10 garlic cloves, very thinly sliced
- 2 cups mushrooms, sliced
- 1 tbsp butter
- 2 tbsp flour
- 1 1/4 cup milk
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach, roughly chopped
Instructions
- Heat a large skillet over medium high heat, add olive oil. Season both sides of the pork chops with garlic powder, salt and pepper. Sear pork chops in the heated skillet for 3-4 minutes, flip and cook for an additional 3-4 minutes until they are golden brown. Place the cooked pork chops on a plate and set aside.
- Reduce heat to medium, in the same pan add ½ tbsp olive oil, sliced mushrooms and garlic, sauté 3-5 minutes or until the mushrooms are browned and softened. Stir frequently to scrape up any browned bits from the bottom of the pan.
- Move the garlic and mushrooms to one side of the pan. Melt butter in the open area, sprinkle with flour, stirring occasionally until the flour is browned 2-3 minutes. Slowly add the milk, whisking constantly, once smooth add salt, pepper, heavy cream and spinach.
- Return the pork chops and any juices to the pan. Cook for an additional 4-5 minutes or until the sauce has thickened, spinach is wilted and the internal temperature of the pork reaches at least 145 degrees F.
Notes
- Use a meat thermometer. Pork chops vary in thickness, so cooking time is only a guide. Cook until the thickest part reaches 145°F, then let the pork rest for at least 3 minutes.
- For a thicker sauce: Stir in 1–2 ounces of cream cheese before returning the pork chops to the skillet. It makes the sauce thicker, creamier, and a little richer.
- Add Parmesan (optional): Stir ¼ cup freshly grated Parmesan into the sauce at the end for a salty, savory finish and a slightly richer sauce.
- Adjust the sauce as needed. The sauce will continue to thicken as it sits. If it gets thicker than you like, stir in a splash of milk until it reaches your preferred consistency.
- Storage: Store the pork chops and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
I made this for dinner tonight with 1 oz of low fat cream cheese instead of the heavy cream to keep the cost down. The sauce is delicious and my super picky teen took a bite and said “yum, I’d eat that.” I almost fainted 😂 I’m going to make this recipe again for sure. Thanks 👍