Creamy Garlic Black Pepper Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 pork chops (bone-in or boneless), 1-inch thick (about 8 oz each)
• 1 1/2 tsp kosher salt, divided
• 2 1/2 tsp freshly cracked black pepper, divided (plus more to taste)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 6 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk (or 1 cup whole milk + 1/2 cup heavy cream)
• 1/2 cup low-sodium chicken broth (or more milk)
• 1 tsp Dijon mustard (optional but recommended)
• 1 tbsp chopped parsley (optional)

Do This

• 1) Pat chops dry; season with 1 tsp salt and 2 tsp pepper.
• 2) Sear in oil + 1 tbsp butter in a skillet over medium-high heat, 3–4 min per side; remove.
• 3) Lower heat to medium; add remaining butter and garlic, cook 30–45 seconds.
• 4) Stir in flour 1 minute, then whisk in milk (and cream if using) + broth.
• 5) Add Dijon (optional) and remaining pepper; simmer until slightly thick, 2–4 minutes.
• 6) Return chops; simmer gently until 145°F internal, 5–8 minutes.
• 7) Rest 3 minutes, spoon on sauce, finish with parsley and extra black pepper.

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Why You’ll Love This Recipe

• Big comfort-food flavor from lots of garlic and bold black pepper in a creamy sauce.
• One skillet recipe that feels special but uses everyday ingredients.
• Gentle simmering keeps pork chops juicy while the sauce turns silky.
• Flexible: use all milk for a lighter sauce or add cream for extra richness.

Grocery List

• Produce: garlic (6 cloves), fresh parsley (optional)
• Dairy: whole milk, heavy cream (optional), unsalted butter
• Pantry: olive oil, all-purpose flour, kosher salt, black peppercorns (for cracking), low-sodium chicken broth (or extra milk), Dijon mustard (optional)

Full Ingredients

For the Pork Chops

• 4 pork chops, 1-inch thick, bone-in or boneless (about 8 oz / 225 g each)
• 1 1/2 tsp kosher salt, divided
• 2 1/2 tsp freshly cracked black pepper, divided (plus more to taste)
• 1 tbsp olive oil

For the Creamy Garlic Black Pepper Sauce

• 2 tbsp unsalted butter, divided
• 6 garlic cloves, finely minced (about 2 tbsp)
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• Option for extra richness: replace 1/2 cup of the milk with 1/2 cup heavy cream (use 1 cup milk + 1/2 cup cream)
• 1/2 cup low-sodium chicken broth (or substitute additional milk)
• 1 tsp Dijon mustard (optional but recommended for balance)

To Finish and Serve

• 1 tbsp chopped fresh parsley (optional)
• Extra freshly cracked black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp kosher salt and 2 tsp of the freshly cracked black pepper. Let them sit at room temperature while you heat the pan, about 5 minutes.

Step 2: Sear until deeply golden

Heat a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter and swirl to coat.

Add the pork chops in a single layer. Sear for 3–4 minutes on the first side without moving them, then flip and sear another 3–4 minutes on the second side. Transfer the chops to a plate. They will not be fully cooked yet; that is perfect.

Step 3: Sauté the garlic gently (no burning)

Reduce heat to medium. Add the remaining 1 tbsp butter. Once melted, add the minced garlic and stir constantly for 30–45 seconds, just until fragrant. If the pan looks dry, add a splash of broth or milk to keep the garlic from scorching.

Step 4: Build a quick roux for a silky sauce

Sprinkle in the 2 tbsp flour and stir well, scraping up the browned bits from the bottom of the skillet. Cook the flour-butter mixture for 1 minute. This step removes the raw flour taste and helps the sauce thicken smoothly.

Step 5: Whisk in milk (and cream) and season with pepper

While whisking, slowly pour in the milk (and heavy cream if using), then whisk in the 1/2 cup chicken broth. Keep whisking until the sauce is smooth.

Stir in the 1 tsp Dijon mustard (optional). Add the remaining 1/2 tsp salt and the remaining 1/2 tsp black pepper. Bring the sauce to a gentle simmer and cook for 2–4 minutes, stirring often, until it lightly coats the back of a spoon.

Step 6: Simmer the chops until juicy and safe

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the sauce. Reduce heat to low so the sauce stays at a gentle simmer, not a hard boil.

Cover (or partially cover) and simmer for 5–8 minutes, flipping the chops once halfway through, until the thickest part reaches 145°F (63°C) on an instant-read thermometer.

Step 7: Rest briefly, then serve with plenty of sauce

Turn off the heat and let the pork chops rest in the pan for 3 minutes. This helps the juices settle and keeps the meat tender.

Taste the sauce and add more cracked black pepper if you want a stronger bite. Spoon the creamy garlic pepper sauce generously over the chops. Finish with parsley if using.

Pro Tips

• Dry pork browns better: Patting the chops dry is the easiest way to get a great sear.
• Keep the sauce gentle: A hard boil can cause milk-based sauces to look grainy. Aim for a low simmer.
• Use fresh-cracked pepper: This recipe is pepper-forward; freshly cracked pepper tastes warmer and more fragrant than pre-ground.
• Control thickness: If the sauce gets too thick, whisk in 1–3 tbsp extra milk or broth. If too thin, simmer uncovered for 2–3 minutes.
• Don’t overcook: Pull at 145°F for juicy chops. Thicker chops may need the full 8 minutes of simmering.

Variations

• Extra peppery “steakhouse” style: Increase black pepper to 1 tbsp total and add it in two stages (before searing and at the end).
• Mushroom garlic cream sauce: After searing, sauté 8 oz sliced cremini mushrooms in the butter for 5–6 minutes, then add garlic and continue with the recipe.
• Herb-laced comfort version: Add 1/2 tsp dried thyme (or 1 tsp fresh) to the sauce while it simmers.

Storage & Make-Ahead

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the pork is warmed through (aim for about 165°F if fully reheating leftovers), adding a splash of milk or broth (1–3 tbsp) to loosen the sauce. For best texture, avoid boiling during reheating. This dish is best cooked fresh, but you can mince the garlic and measure the ingredients up to 1 day ahead for faster cooking.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 38 g protein, 9 g carbohydrates, 36 g fat, 16 g saturated fat, 2 g fiber, 720 mg sodium. Values vary by chop size and whether you use all milk or add cream.