This skillet pork with garlic cream sauce is the kind of one-pan dinner that feels restaurant-worthy but cooks fast enough for a weeknight. The pork stays juicy, and the sauce turns velvety with garlic, a splash of broth, and a little cream.
Why You’ll Love This Skillet Pork
- One pan: Sear pork, build the sauce, and finish all in the same skillet.
- Fast: On the table in about 30 minutes.
- Big flavor: Golden pork drippings + garlic + cream make an easy, rich sauce.
- Flexible: Great with mashed potatoes, rice, pasta, or steamed veggies.
Ingredients You’ll Need
- Pork: Boneless pork chops (about 3/4 to 1 inch thick) or pork cutlets. Chops stay juicier; cutlets cook even faster.
- Seasonings: Kosher salt, black pepper, garlic powder, and paprika (optional but adds color and warmth).
- Flour: Light dusting helps the pork brown and also lightly thickens the sauce.
- Fat: Olive oil plus a bit of butter for flavor.
- Garlic: Fresh minced garlic is the main event here.
- Broth: Chicken broth (or stock) to deglaze and build the sauce.
- Cream: Heavy cream for a silky texture.
- Parmesan (optional): Adds savory depth and helps the sauce cling.
- Lemon juice (optional): A small squeeze brightens the finished sauce.
- Parsley (optional): For a fresh finish.
How to Make Skillet Pork with Garlic Cream Sauce
1) Prep and season. Pat the pork dry. Season both sides with salt, pepper, garlic powder, and paprika. Lightly dust with flour and shake off excess.
2) Sear the pork. Heat oil in a large skillet over medium-high heat. Sear pork until deeply golden, about 3–5 minutes per side (depending on thickness). Transfer to a plate.
3) Build the sauce. Reduce heat to medium. Add butter, then garlic, and cook just until fragrant (about 30 seconds). Pour in broth and scrape up browned bits from the pan.
4) Make it creamy. Stir in heavy cream and simmer 2–4 minutes until slightly thickened. If using, add Parmesan and stir until smooth.
5) Finish the pork. Return pork (and any juices) to the skillet. Simmer gently until the pork reaches 145°F and the sauce coats the back of a spoon, about 2–5 minutes.
6) Serve. Taste and adjust salt/pepper. Add a squeeze of lemon juice if desired, then finish with parsley.
Tips for Juicy Pork and a Smooth Sauce
- Don’t overcook: Pull pork at 145°F (USDA). Carryover heat finishes it.
- Use a hot pan: Proper searing adds flavor and helps the sauce taste “restaurant.”
- Keep garlic from burning: Add it after lowering the heat and cook briefly before adding liquid.
- Thin sauce? Simmer a few more minutes. A tablespoon of Parmesan also helps thicken.
- Too thick? Splash in a bit more broth to loosen.
Easy Variations
- Mushroom garlic cream sauce: Sauté sliced mushrooms after searing pork, then add garlic and proceed.
- Spinach: Stir in a few handfuls of baby spinach at the end until wilted.
- Herby: Add thyme or rosemary to the sauce while it simmers.
- A little heat: Pinch of red pepper flakes with the garlic.
What to Serve with Garlic Cream Sauce Pork
- Mashed potatoes or roasted baby potatoes
- Buttered noodles or fettuccine
- White rice or cauliflower rice
- Roasted broccoli, green beans, or asparagus
- A simple side salad with lemon vinaigrette
Storage and Reheating
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid high heat to prevent the sauce from separating and the pork from drying out.
Skillet Pork with Garlic Cream Sauce Recipe
- Servings: 4
- Time: 10 minutes prep, 20 minutes cook
Ingredients
- 4 boneless pork chops (3/4–1 inch thick, about 1.5–2 lb total)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup finely grated Parmesan (optional)
- 1–2 tsp lemon juice (optional, to finish)
- Chopped parsley (optional, to finish)
Instructions
- Pat pork dry. Season both sides with salt, pepper, garlic powder, and paprika. Lightly dredge in flour and shake off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear pork until browned, 3–5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add butter, then garlic; cook 30 seconds until fragrant.
- Add chicken broth and scrape up browned bits. Simmer 1 minute.
- Stir in heavy cream and simmer 2–4 minutes until slightly thickened. Stir in Parmesan if using.
- Return pork (and juices) to skillet. Simmer gently until pork reaches 145°F, 2–5 minutes.
- Optional: finish with lemon juice and parsley. Serve immediately.
