Pork Chops with Garlic Cream

Garlic lovers, get ready to be swept off your feet. Twelve whole garlic cloves softened while infusing the heavy cream, white wine, and shallots with a deep roasted garlic flavor.

I can only say: wow!! Blended to a puree and served alongside the pork chops…, I could just drink it all.

We love bone in chops on any night of the week. To get the pork chops to cook and stay tender, I always sear them over high heat and then place them in the warm oven. Pay attention to the smoke, if any, while cooking the chops in the oven.

This sauce could also be used over lamb and made with mashed potatoes alongside.

In this Article

What is Garlic Cream Sauce?

Garlic Cream Sauce is a luxuriously rich, creamy garlic sauce with a deep, roasted garlic flavor that is both savory and mildly sweet. It’s made by infusing heavy cream with whole garlic cloves and shallots, then reducing it to a thick, flavorful sauce. 

The garlic cloves are softened during cooking and blended into the cream, creating a smooth, velvety texture.

This sauce is not only delicious with pork but can also be served over vegetables, chicken, fish, or pasta. This rich, creamy sauce enhances any dish it’s added to.

Why Pork Chops are Perfect for this Recipe

Pork chops are an excellent choice for this pork recipe due to their natural tenderness and rich flavor. When cooked properly, they remain juicy and succulent, making them the ideal canvas for the garlic cream sauce.

The robust, savory flavors of the pork chops complement the deep, roasted garlic taste and creamy richness of the sauce, creating a harmonious balance that heightens the overall dining experience. 

Additionally, the pork chops can be easily seared and then finished in the oven, ensuring they are cooked to perfection while absorbing all of the delightful flavors of the garlic cream sauce.

Step by Step instruction to make your pork chops with garlic cream

• In a small saucepan, melt the butter over medium-low heat and cook the shallots until softened, about 3-5 minutes.
• Add the wine, thyme, and a generous ¼ teaspoon salt. Raise to medium heat and simmer until the liquid is reduced to 2 tablespoons. Stir in the heavy cream, buttermilk, and all the garlic cloves.
• Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.
• Transfer the garlic mixture to a blender and puree until silky smooth, about 1 minute. Return the garlic sauce to the saucepan. It should be thick enough to cover the back of a wooden spoon but easy to pour. Set aside covered to keep warm.
• Preheat oven to 375°.
• Salt and pepper the pork chops generously. In a large skillet, over medium-high heat, add the oil. When hot, add the chops and sear pork chops for 2 minutes on each side.
• Remove from the stove and place in the hot oven. Cook for 3 minutes at 375°, then lower the heat to 300° for another 5 minutes. The chops need to be springy to the touch and golden brown on the outside.

Why You Need to Rest the Meat

Resting your meat, particularly pork chops, after they come out of the oven is a crucial step that should not be overlooked.

As the meat cooks, the heat causes the proteins to tighten and squeeze out the moisture, pushing it toward the center of the chop. Allow the pork chops to rest for 5-10 minutes after cooking; this gives the juices time to redistribute throughout the meat instead of being concentrated in the middle. 

This resting period is like a cool-down phase for the chops. It allows the residual heat to continue cooking the meat slightly, leading to a more evenly cooked and juicier chop.

Moreover, it prevents the juices from spilling onto your plate when you cut into the meat, ensuring that each bite is juicy, flavorful, and packed with all the flavors of the garlic cream sauce. 

To rest your pork chops properly, simply remove them from the oven and tent them loosely with foil to keep them warm. Ensure they are not wrapped too tightly, as the trapped steam can make the crust soggy.

A patient pause for resting will reward you with the most succulent, tender, and delicious pork chops.

Substitutes and Additions

While this recipe is already delicious, you might want to adjust based on dietary needs, personal taste, or ingredient availability. Here are a few suggestions:

1. Pork Chops: If you prefer another type of meat, you can replace the pork chops with chicken breasts or thighs. Adjust the cooking time accordingly to ensure the meat is thoroughly cooked.
2. Heavy Cream: For a lighter version of the cream sauce, you can substitute the heavy cream with milk blended with a teaspoon of cornstarch to give it the richnnes of the heavy cream. This may slightly change the richness and flavor of the sauce.
3. White Wine: If you do not consume alcohol, you can replace the white wine with chicken stock or broth. This will add moisture and flavor without the alcohol.
4. Garlic: For a less pronounced garlic flavor, consider reducing the number of garlic cloves or substituting with roasted garlic, which has a milder, sweeter flavor.
5. Additions: You can add rosemary or basil to the cream sauce for extra flavor. Some crushed red pepper flakes can also be added if you prefer a little heat in your sauce.

Storage 

This delicious pork chop recipe keeps well in the fridge or freezer, making it perfect for meal prep or for enjoying leftovers. 

Refrigerating Leftovers: Store any leftover pork chops in an airtight container in the refrigerator. They should be consumed within 3-4 days. Simply reheat leftovers in the microwave or oven until heated through.

Freezing: You can freeze the cooked pork chops and garlic cream sauce separately in freezer-safe containers or zip-top bags. Be sure to cool them completely before freezing. They can be stored in the freezer for 2-3 months. Thaw overnight in the refrigerator before reheating.

Making Ahead: If you’d like to prepare this meal in advance, you can make the garlic cream sauce up to 2 days ahead and store it in the refrigerator. The pork chops can be seasoned and seared a day in advance, then stored in the fridge. When you’re ready to cook, simply bake the pork chops as outlined in the recipe and warm up the sauce on the stove. 

Frequently Asked Questions