Ingredients
Equipment
Method
Season and sear the pork chops
- Season pork chops generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, then sear chops for 4–5 minutes per side until golden. Set the chops aside once browned.
Build the garlic cream sauce
- Melt butter in the same pan, then sauté garlic for 1 minute until fragrant. Stir to prevent browning.
- Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan. Keep the liquid at a steady simmer.
- Stir in heavy cream, Italian seasoning, and Dijon mustard, then simmer for 3–4 minutes until slightly thickened. The sauce should look glossy and coat the back of a spoon.
Finish cooking and serve
- Return pork chops to the pan, spoon sauce over them, and simmer for 3–5 minutes until cooked through. Stir occasionally so the tops stay covered with sauce.
- Turn off the heat, stir in parmesan cheese, and garnish with fresh thyme. Let the sauce settle to a thick, velvety consistency before serving.
Notes
Pro tip: use an internal temperature check—pull the pork when it reaches 145°F (63°C) and rest briefly while the sauce thickens. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat, adding a splash of broth or cream if needed. Freezing isn’t recommended for the creamiest texture. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).