Pork Chop Recipes

Take the pork chops out of the fridge 15 to 30 minutes prior to starting the recipe, if possible. Season the pork generously with salt & pepper on both sides.

In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3–5 minutes per side, or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). After searing, transfer the pork chops to a plate.

Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.

Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Allow it to cook for approximately 30 seconds, then mix it with the butter to create a quick roux.

Add in the chicken broth and lemon juice. Cook, stirring, for about a minute or until the sauce noticeably thickens.

Add in the garlic powder and cream. Stir or whisk it until the garlic powder has dissolved.

Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145°F (ca. 63 °C) minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.