Baked Pork Chops in Garlic Herb Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz / 225–285 g each)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 1/4 cup)
• 4 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice (optional)

Do This

• 1) Heat oven to 375°F (190°C). Pat pork chops dry; season with salt and pepper.
• 2) Sear chops in hot oil in an oven-safe skillet, 2–3 minutes per side; transfer to a plate.
• 3) In the same skillet, melt butter; cook shallot 1 minute, then garlic 30 seconds.
• 4) Stir in flour 1 minute; whisk in broth and simmer 2 minutes.
• 5) Whisk in cream, Dijon, thyme, and rosemary; bring to a gentle simmer.
• 6) Return chops (and juices) to skillet; spoon sauce over top.
• 7) Bake uncovered 15–18 minutes to 145°F (63°C) internal temp; rest 5 minutes, finish with parsley (and lemon if using).

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Why You’ll Love This Recipe

• Comforting but easy: A simple stovetop sauce that finishes in the oven while the pork turns tender.
• Garlic-and-herb flavor: Thyme and rosemary make the creamy sauce taste slow-cooked.
• One-pan friendly: Sear, sauce, and bake in the same skillet for big flavor with minimal cleanup.
• Reliable texture: A small amount of flour helps the cream sauce gently thicken without fuss.

Grocery List

• Produce: 1 small shallot, 4 garlic cloves, fresh parsley (optional: 1 lemon)
• Dairy: unsalted butter, heavy cream
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, dried thyme, dried rosemary, kosher salt, black pepper

Full Ingredients

Pork

• 4 bone-in pork chops, about 1 inch thick (8–10 oz / 225–285 g each)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Garlic & Herb Cream Sauce

• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 1/4 cup)
• 4 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed between your fingers
• 2 tbsp chopped fresh parsley (for serving)
• 1 tsp fresh lemon juice (optional, for serving)

Equipment (Helpful)

• 12-inch oven-safe skillet (cast iron or stainless steel)
• Instant-read thermometer (highly recommended for juicy pork)

Step-by-Step Instructions

Step 1: Preheat the oven and season the pork

Arrange a rack in the center of the oven and preheat to 375°F (190°C).

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Sear the pork chops for flavor

Heat a 12-inch oven-safe skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.

Add the pork chops (work in batches if needed; don’t crowd the pan). Sear for 2–3 minutes per side, until nicely browned.

Transfer the chops to a plate. They will not be cooked through yet, and that’s perfect.

Step 3: Sauté the aromatics

Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Once melted, add the minced shallot and cook for 1 minute, stirring and scraping up any browned bits on the bottom.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 4: Build a simple thickener (quick roux)

Sprinkle in 1 tbsp all-purpose flour. Stir constantly for 1 minute to cook off the raw flour taste. This small amount is enough to help the sauce gently thicken in the oven without turning gluey.

Step 5: Whisk in broth, then cream, herbs, and Dijon

Slowly whisk in 1 cup chicken broth, scraping the bottom of the skillet as you whisk. Bring to a simmer and cook for 2 minutes, until slightly reduced.

Whisk in 3/4 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp dried thyme, and 1/2 tsp crushed dried rosemary. Return to a gentle simmer for about 1 minute (do not boil hard).

Step 6: Return pork chops to the skillet and coat with sauce

Nestle the pork chops back into the skillet in a single layer. Pour in any juices from the plate (those juices are flavor).

Spoon some sauce over the top of each chop so they’re lightly coated.

Step 7: Bake until juicy and rest to finish the sauce

Transfer the skillet to the oven and bake uncovered for 15–18 minutes, or until the thickest part of the pork reaches 145°F (63°C) on an instant-read thermometer.

Remove from the oven and let the pork rest in the skillet for 5 minutes. During this rest, the cream sauce will gently thicken and become silky.

Finish by sprinkling with 2 tbsp chopped parsley. Taste the sauce and add a little more salt and pepper if needed. For a brighter finish, stir in 1 tsp lemon juice right before serving (optional).

Pro Tips

• Use a thermometer: Pull the pork at 145°F (63°C) for tender, juicy chops. Overcooking is the main reason pork chops turn dry.
• Choose the right thickness: Aim for about 1 inch thick. Thinner chops cook too fast and are easier to overdo.
• Keep the simmer gentle: When you add cream, avoid a hard boil to keep the sauce smooth.
• Deglaze thoroughly: Scrape up the browned bits after searing; that’s where the deep, savory flavor lives.
• Rest equals better sauce: The 5-minute rest time is not optional; it helps both the pork and the sauce set up perfectly.

Variations

• Mushroom garlic cream sauce: Add 8 oz (225 g) sliced cremini mushrooms after the shallot. Cook 5–6 minutes until browned, then proceed with garlic and flour.
• Parmesan herb cream: Stir in 1/3 cup finely grated Parmesan after adding the cream (keep heat low). Taste before salting more, since Parmesan adds salt.
• Extra tangy Dijon: Increase Dijon to 2 tbsp for a sharper, steakhouse-style bite.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven until warmed through; add a splash of broth or cream (about 1–2 tbsp at a time) to loosen the sauce if it thickened in the fridge.

Make-ahead tip: you can mince the shallot and garlic and measure out the sauce ingredients up to 24 hours ahead. For best texture, sear and bake the pork right before serving.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 39 g protein, 38 g fat, 6 g carbs, 1 g fiber, 2 g sugar, 780 mg sodium.