Dinner · 30 min · american

Creamy Garlic Pork Chops

This is the kind of American dinner you’ll make on repeat — pork chops and heavy cream, 30 minutes, big payoff. The macros do the talking: 40g protein, 7g carbs, and 34g fat in every 500-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 1-inch bone-in Pork chops
• 1 cup Heavy cream
• 1/2 cup Parmesan
• 6 cloves Garlic
• 1/2 cup Chicken broth
• 4 sprigs Thyme
• 2 tbsp Butter

Steps

1. Pat the chops completely dry and season with salt and pepper — a dry surface is what builds the golden crust.
2. Sear in the butter over medium-high heat, 4 minutes per side, until deeply golden; set aside on a plate.
3. Soften the minced garlic and thyme in the drippings for 1 minute, stirring constantly so the garlic perfumes the fat without browning.
4. Pour in the broth, scraping up every browned bit, and simmer 2 minutes.
5. Add the cream and simmer gently 4 minutes, until slightly thickened — never a hard boil, which can split cream.
6. Whisk in the parmesan a handful at a time until the sauce thickly coats the back of a spoon.
7. Return the chops and any collected juices; simmer 5 minutes, until they read 145°F.
8. Rest 3 minutes, then spoon the glossy sauce generously over each chop.

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