Warm, silky, and deeply comforting, smothered boneless pork chops are the kind of weekday dinner that feels like a hug on a plate. This version keeps things simple—seared pork chops finished in a garlicy cream-and-broth sauce—so you get big flavor without fuss. It’s perfect for a busy weeknight, a low-key Sunday supper, or anytime you want comfort food that comes together fast.
Why you’ll love this dish
This recipe balances simplicity and richness: quick searing develops savory browning while a pan sauce made from chicken broth and heavy cream turns every bite into something silky and satisfying. It’s an approachable one-skillet dinner that stretches a small number of ingredients into a filling meal.
“We doubled the sauce because everyone kept spooning it over mashed potatoes—instant family favorite.” — a happy home cook
Reasons to make it now:
- Fast: About 25–35 minutes from start to finish.
- Budget-friendly: Boneless pork chops are economical and feed a crowd.
- Crowd-pleasing: Mild, creamy sauce appeals to kids and adults alike.
- Versatile: Pair it with potatoes, rice, or buttery noodles.
If you like creamy pork dishes, you might also enjoy this richer take on pork with rice: Creamy Pork Chops Over Dirty Rice.
The cooking process explained
Here’s the simple flow before you start: season the pork, sear to build color, remove and make the pan sauce with garlic + chicken broth, stir in heavy cream to thicken, return chops to coat and finish. Expect active stovetop time for searing and sauce reduction; little passive time while the sauce thickens and the chops rest.
Key technique to watch for: deglazing the pan with broth. Those brown bits (fond) are pure flavor—scraping them into the sauce is what makes this “smothered” and rich.
What you’ll need
- 4 boneless pork chops (about 1-inch thick)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Notes and substitutions:
- Heavy cream gives the silkiest sauce; for a lighter option use half-and-half plus 1 tsp flour dissolved in a little broth to help thicken.
- If you only have bone-in chops, they work—see Tips for adjusted cooking times.
- Use low-sodium chicken broth so you can control salt level.
Step-by-step instructions
- Pat pork chops dry and season both sides generously with salt and pepper. Drying helps a better sear.
- Heat a large skillet over medium heat. Add the butter and let it foam but not burn.
- Add the pork chops and sear until well browned—about 5–7 minutes per side depending on thickness. Flip once; don’t crowd the pan.
- Check doneness with an instant-read thermometer: remove chops at 145°F (63°C) and let them rest while you finish the sauce. If you prefer a little more done, 150–155°F is acceptable, but USDA recommends 145°F with a 3-minute rest.
- Remove chops to a plate and tent loosely with foil.
- Reduce heat to medium-low. Add minced garlic to the skillet and sauté until fragrant, ~30 seconds—don’t let it burn.
- Pour in the chicken broth and scrape up browned bits with a wooden spoon. Bring to a simmer and reduce 1–2 minutes.
- Stir in the heavy cream and simmer gently until the sauce thickens slightly, about 2–4 minutes. Taste and adjust seasoning.
- Return pork chops to the skillet and spoon sauce over them. Simmer 1–3 minutes just to heat through and meld flavors.
- Garnish with chopped parsley and serve immediately.
Best ways to enjoy it
Smothered pork chops pair beautifully with:
- Mashed potatoes—classic and perfect for soaking up sauce.
- Buttered egg noodles or wide pasta for a quick pantry pairing.
- Creamy polenta or cauliflower mash for a low-carb option.
- Sautéed green beans, roasted broccoli, or a simple salad to add brightness.
For an American comfort-food spin and ideas for serving crispy cutlets, see this piece on pork cutlet in America.
Plating tip: Spoon extra sauce over the chops and finish with fresh parsley and a lemon wedge if you want a lift of acidity.
Storage and reheating tips
- Refrigerate: Transfer cooled pork chops and sauce to an airtight container within 2 hours. Keep up to 3–4 days.
- Freeze: Place chops and sauce in freezer-safe containers for up to 3 months. Leave a little headspace for expansion.
- Reheat from fridge: Gently reheat in a skillet over low–medium heat with a splash of broth to loosen the sauce. Warm until internal temp reaches 165°F.
- Reheat from frozen: Thaw overnight in the fridge, then reheat as above. Avoid high heat or the cream may separate.
- Microwave: OK in a pinch; use medium power and stir occasionally. Add a splash of broth or cream to preserve texture.
Food safety note: Always reheat until steaming hot and store within recommended timeframes to prevent bacterial growth.
Pro chef tips
- Even thickness: Pound thicker edges so chops are an even thickness for consistent cooking.
- Don’t overcrowd the pan: If chops steam instead of sear, work in batches.
- Baste at the end: Spoon sauce over chops while they rest to keep them moist.
- Fix a split sauce: If cream separates, whisk in 1 tsp cold butter off heat to bring it back together.
- Make it ahead: You can cook chops and sauce a day ahead. Reheat gently and add a splash of fresh cream to refresh the sauce.
Creative twists
- Mushroom & thyme: Sauté 1 cup sliced mushrooms with the garlic and finish with fresh thyme.
- Dijon cream: Stir 1–2 teaspoons Dijon mustard into the sauce for tang.
- Smoky paprika: Add 1/2 teaspoon smoked paprika to the seasoning for depth.
- Dairy-free: Use full-fat coconut milk and a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
- Breaded option: For a crisp exterior, bread and pan-fry the chops first; then smother in sauce—an indulgent hybrid.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan 25–35 minutes total. Searing takes about 10–15 minutes (5–7 minutes per side), plus 5–8 minutes for the sauce and finishing time.
Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops need a little longer to cook—about 7–9 minutes per side depending on thickness. Use an instant-read thermometer to ensure 145°F internal temp and allow a 3-minute rest.
Q: My sauce looks thin—how do I thicken it?
A: Simmer a few extra minutes to reduce. If you need faster thickening, mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce, cook 1–2 minutes until thickened.
Q: Can I make this ahead for guests?
A: Absolutely. Make the chops and sauce a day ahead, refrigerate, then gently reheat on the stovetop with a splash of broth or cream. Finish with fresh parsley before serving.
Q: Is it safe to reheat cream-based sauces?
A: Yes—if you reheat gently over low heat and avoid boiling. Sudden high heat can cause separation. Adding a small splash of broth or fresh cream while reheating helps maintain texture.
If you want a richer, rice-forward meal rather than classic mashed potatoes, try the take linked earlier for inspiration on pairing creamy pork with rice.
Smothered Boneless Pork Chops
Ingredients
Main Ingredients
- 4 pieces boneless pork chops (about 1-inch thick)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream For a lighter option, use half-and-half plus 1 tsp flour dissolved in broth to thicken.
- 1 cup chicken broth (low-sodium preferred) Use low-sodium to control salt level.
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
Preparation
- Pat pork chops dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium heat. Add the butter and let it foam but not burn.
- Add the pork chops and sear until well browned—about 5–7 minutes per side.
- Check doneness with an instant-read thermometer: remove chops at 145°F (63°C) and let rest.
Making the Sauce
- Reduce heat to medium-low and add minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and scrape up browned bits with a wooden spoon. Bring to a simmer and reduce for 1–2 minutes.
- Stir in the heavy cream and simmer gently until the sauce thickens slightly, about 2–4 minutes.
- Return pork chops to the skillet and spoon sauce over them. Simmer for 1–3 minutes to heat through.
- Garnish with chopped parsley and serve immediately.