Creamy Garlic Pork Chops – One Pan Meal

If you have been following along, you know I love a good, comforting dinner that is easy to prepare. These one-pan creamy garlic pork chops make the perfect cozy, hearty, satisfying busy weeknight meal. It takes about 30 minutes to cook, resulting in perfectly seared, juicy pork chops in a creamy Parmesan sauce with mushrooms and spinach. Serve it with your favorite side dishes for a quick dinner any night of the week. My family loved it, and yours will too!

No bland dinner allowed around here! If you are out of ideas for cooking pork chops, I’ve got you covered without spending hours in the kitchen. For instance, these one-pan pineapple pork chops and these orange-glazed pork chops take just 30 minutes to make, but are full of flavor, filling, and incredibly delicious!

For this yummy, creamy garlic pork chop recipe, all you need are the basics: baby Bella mushrooms, spinach, garlic cloves, cream, Parmesan cheese, and Italian seasoning. Also, I added two simple ingredients to the sauce that make a big difference. I am talking about lemon zest and smoked paprika, you see, smoked paprika adds depth and makes the dish more decadent. On the other hand, the lemon zest feels like a surprise here, but it’s a nice touch that refreshes and balances the velvety smooth Parmesan sauce! If you are looking to break the dinner rut, this recipe will make a difference!

Why you will love this recipe 

• Made in one pan: I love meals that are easy to clean up after, and this one takes minutes to make, and everything is cooked in the same pan, making dinner prep so much easier.   
• Frugal meal: I can feed the whole family for less than $20, making it a budget-friendly, filling, and delicious option. 
• It’s keto-friendly: Perfect for those on a keto diet, this meal is unintentionally low-carb yet filling! 
• Perfect weeknight meal: It’s so quick and easy; I can make it on a busy weeknight and enjoy a cozy dinner without putting in much effort. 

What you will need

• Meat: I use bone-in organic pork chops.
• Vegetables: The minced garlic provides a sharp, aromatic punch to the sauce with a bit of texture. I also use organic baby Bella mushrooms, sliced thick enough to get a good bite of. The fresh baby spinach is added at the end, so it wilts only a little and adds a bright color.
• Wet ingredients: I chose extra virgin olive oil for cooking these chops because it is light and has a mild flavor. Heavy cream gives it a velvety mouthfeel and thick, creamy texture.
• Seasoning: Besides salt and pepper to taste, I also use dried oregano for a bold, slightly peppery taste and smoked paprika for a smoky flavor and red hue. In addition, I use crushed red pepper flakes for a hint of spiciness, lemon zest for a citrus kick, and grated Parmesan to add savory, umami flavor with a bit of nuttiness.

How to prepare

Dry and season: First, I pat the pork chops dry with paper towels and season them with salt and pepper while the skillet heats up with olive oil. 

Cook the pork chops: Once the pan is hot, I cook the chops over medium heat until golden brown on each side and cooked through. This should take about 3 to 5 minutes on each side, depending on the thickness. They should be 145°F on a meat thermometer. Then, I place them on a plate, covered with foil. 

Sauté the mushrooms: Now, I cook the mushrooms in the skillet for about 5 minutes, until softened, then add the garlic. I cook the garlic for about 1 minute.

Make the sauce: Then turn the heat down to medium-low to stir in the parmesan cheese, lemon zest, red pepper flakes, paprika, oregano, and heavy cream. I season it with salt and pepper again, stirring until it comes to a low simmer, then cook for about 2 minutes, until it thickens. Then I stir in the spinach and cook it for about 2 minutes, until it wilts.

Heat up the chops: Finally, I return the pork chops to the pan and cook them for about 5 minutes, until they are warmed through, basting them occasionally.

Rest and serve: After letting them rest for a couple of minutes, I serve them with my favorite side dishes. 

Expert tips

Don’t curdle the sauce

The first thing to note is that heavy cream should be used. Make sure it is at least 36% milkfat. Low-fat cream is prone to separating. Also, it should be at room temperature when adding it to the pan. But the pan should not be on high heat when it is added, or the cream is likely to curdle. You want it to simmer, not boil. 

Thicken the sauce

If the sauce is not as thick as you would like, you can fix it by adding a cornstarch slurry. Simply add 1 teaspoon of cornstarch to 2 teaspoons of cold water in a small bowl, whisking until the powder dissolves and the mixture is slightly thickened. Then add it to your sauce and whisk constantly over low heat until it reaches the desired consistency.

More tips to consider:

• Take the chops out of the fridge about 30 minutes before cooking so they can reach room temperature. 
• Remember to pat the pork chops dry so they sear better. 
• Also, season them well before searing them for the best flavor. 
• Make sure the pan is hot before placing the meat, and don’t move it for several minutes to let it brown. 
• Deglaze the pan after browning, scraping up the brown bits for the best umami flavor.
• Lower the heat before adding the cream to prevent it from curdling.

Recipe variations and add-ins:

• Different cuts of pork: Rather than using pork chops, try this with pork loin chops, pork cutlets, pork steaks, or pork roast.
• Other meats: Instead of pork, I sometimes use veal or stew beef. The creamy sauce pairs well with any meat, seafood, or even vegetables.
• Taco style: Turn this into a Cajun-style dinner with some of my homemade Taco seasoning. 
• Thicker sauce: For a thicker sauce, add a cornstarch slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water or broth. 
• Richer sauce: Make this sauce even creamier by using butter instead of oil.

Serving suggestions:

First, I let the pork chops rest for 5 minutes before serving. With such a rich sauce, I make sure to serve this meal with some good bread to soak it up. If I am in a hurry, a basket of French bread will do, but I prefer to serve my homemade dinner rolls. Also, my kids love this meal served over thick egg noodles or buttery mashed potatoes.

Any kind of vegetables go with this dish as well, such as my easy-to-prepare steamed broccoli. It may sound boring, but it is perfectly seasoned and crisp. One-pan Brussels sprouts with bacon is another simple recipe that impresses everyone with its amazing flavor. It even has Parmesan cheese. I personally like to serve these over steamed rice and let the sauce soak in.

How to store leftovers:

• Refrigerate: I store my leftovers in a sealed container in the fridge for 3 to 4 days.   
• Freezing: I do not recommend freezing this because of the creamy sauce. However, the chops can be frozen by themselves, wrapped in plastic, and then placed in freezer bags.   
• Defrost: Thaw them overnight in the refrigerator before reheating.
• Reheating: I reheat them on the stove over medium-low for several minutes, adding a little extra cream, or in the oven for 10 to 15 minutes at 375 degrees F.

Frequently asked questions

More pork chop recipes to try: