Pan-Seared Pork Chops with Creamy Garlic Sauce & Buttered Potatoes

Overview

• Dish type: Main course

• Flavor profile: Savory, creamy, buttery

• Texture: Juicy pork, crisp seared crust, tender potatoes

• Difficulty: Medium

• Cooking method: Pan-sear + simmer

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Yield

2 servings

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Ingredients (Exact Measurements)

Pork Chops

• 2 bone-in pork chops (about 280–320 g each, 2.5–3 cm thick)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 teaspoon salt

• ½ teaspoon black pepper

Creamy Garlic Sauce

• 2 cloves garlic, minced

• 120 ml heavy cream

• 60 ml chicken stock

• ½ teaspoon Dijon mustard

• ½ teaspoon dried thyme (or rosemary)

• Salt and black pepper, to taste

Buttered Potatoes

• 400 g baby potatoes

• 1 tablespoon unsalted butter

• Salt, to taste

• Fresh parsley, chopped (optional)

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Preparation

Step 1: Cook the Potatoes

• Bring a pot of salted water to a boil.

• Add potatoes and cook for 15–18 minutes, until fork-tender.

• Drain and toss with butter and a pinch of salt.

• Keep warm.

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Step 2: Season the Pork

• Pat pork chops dry with paper towels.

• Season both sides with salt and black pepper.

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Step 3: Sear the Pork Chops

• Heat olive oil in a large skillet over medium-high heat.

• Add pork chops and sear for 3–4 minutes per side, until deeply golden.

• Reduce heat to medium, add butter, and baste the chops for 1 minute.

• Remove pork chops from the skillet and set aside to rest.

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Creamy Garlic Sauce

Step 4: Build the Sauce

• In the same skillet, reduce heat to medium-low.

• Add garlic and sauté for 20–30 seconds, until fragrant (do not brown).

• Pour in chicken stock, scraping up browned bits.

• Add cream, Dijon mustard, and thyme.

• Simmer gently for 3–4 minutes, until slightly thickened.

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Step 5: Finish the Dish

• Return pork chops to the skillet.

• Spoon sauce over the chops.

• Simmer for 3–5 minutes, until pork reaches an internal temperature of 63°C / 145°F.

• Adjust seasoning with salt and pepper.

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Serving

• Plate pork chops with buttered potatoes.

• Spoon creamy garlic sauce generously over the pork.

• Garnish with chopped parsley if desired.

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Chef’s Tips

• Thick pork chops stay juicier than thin ones.

• Resting the pork before returning it to the sauce prevents dryness.

• Keep the sauce at a gentle simmer to avoid splitting.

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Variations

• Mushroom cream sauce: Add sliced mushrooms after the garlic

• Lemon cream: Finish sauce with a squeeze of lemon juice

• Low-fat: Substitute half-and-half for heavy cream

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Storage

• Refrigerate leftovers up to 2 days

• Reheat gently on the stove with a splash of stock or cream