Smothered Boneless Pork Chops
Warm, silky, and deeply comforting, these smothered boneless pork chops are seared and finished in a garlicy cream-and-broth sauce, perfect for a busy weeknight or anytime you crave comforting food.
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.
Notes
Storage: Refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat gently over low heat with a splash of broth to restore texture.