Oven-Baked Pork Chops with Cream Cheese Herb Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes (includes 5 minutes rest)

Quick Ingredients

• 4 pork chops (boneless or bone-in), 1 inch thick (about 8 oz / 225 g each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 6 oz (170 g) cream cheese, softened
• 2 tbsp sour cream
• 2 tsp Dijon mustard
• 2 cloves garlic, finely minced
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp finely grated Parmesan
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tbsp lemon juice
• 1 tbsp olive oil

Do This

• 1. Heat oven to 400°F (205°C). Lightly oil a 9×13-inch baking dish.
• 2. Pat pork chops dry; season with salt, pepper, smoked paprika, and garlic powder.
• 3. Mix cream cheese, sour cream, Dijon, garlic, herbs, Parmesan, and remaining salt/pepper.
• 4. Sear chops in a hot skillet with olive oil for 2 minutes per side (optional but flavorful).
• 5. Place chops in baking dish; pour broth + lemon juice around them.
• 6. Spread cream cheese-herb mixture on top; bake 15–18 minutes until 145°F (63°C) internal.
• 7. Rest 5 minutes; spoon the melted herb sauce from the pan over each chop.

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Why You’ll Love This Recipe

• That cream cheese and herb topping melts into a rich, savory sauce right in the baking dish.
• Oven-baking keeps the pork juicy, while the optional quick sear adds restaurant-style flavor.
• Simple, everyday ingredients deliver a cozy, special-occasion feel without a lot of fuss.
• The sauce is perfect for spooning over mashed potatoes, rice, or roasted vegetables.

Grocery List

• Produce: garlic (2 cloves), fresh chives, fresh parsley, fresh thyme (or dried), lemon
• Dairy: cream cheese (6 oz), sour cream, Parmesan cheese
• Meat: pork chops (4, about 1 inch thick)
• Pantry: low-sodium chicken broth, Dijon mustard, olive oil, kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

Pork Chops

• 4 pork chops (boneless or bone-in), 1 inch thick (about 8 oz / 225 g each)
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp olive oil (for searing; optional but recommended)

Cream Cheese & Herb Topping (Melts into Sauce)

• 6 oz (170 g) cream cheese, softened (regular or reduced-fat)
• 2 tbsp sour cream
• 2 tsp Dijon mustard
• 2 cloves garlic, finely minced
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp finely grated Parmesan
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For the Pan Sauce Base

• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tbsp lemon juice

Step-by-Step Instructions

Step 1: Heat the oven and prep the baking dish

Arrange a rack in the center of the oven and preheat to 400°F (205°C). Lightly grease a 9×13-inch baking dish (or similarly sized casserole dish). This helps prevent sticking and keeps cleanup easy.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown and keeps the seasoning from sliding off). Season both sides with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Set aside while you mix the topping.

Step 3: Mix the cream cheese and herb spread

In a medium bowl, combine 6 oz softened cream cheese, 2 tbsp sour cream, 2 tsp Dijon mustard, 2 minced garlic cloves, chives, parsley, thyme, 2 tbsp Parmesan, 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Stir until smooth and spreadable. If it feels too stiff to spread, let it sit at room temperature for 5 minutes and stir again.

Step 4: Sear briefly for deeper flavor (optional, but worth it)

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 2 minutes per side (you are not cooking them through here; you’re just building flavor).

Transfer the seared chops to the prepared baking dish. If you skip searing, simply place the seasoned chops straight into the dish.

Step 5: Add the broth and lemon to create the sauce base

Pour 1/2 cup chicken broth and 1 tbsp lemon juice into the baking dish around the pork chops (not over the top). This liquid helps the cream cheese topping melt into a silky sauce as everything bakes.

Step 6: Top with the cream cheese-herb spread and bake

Divide the cream cheese-herb mixture evenly among the pork chops. Use the back of a spoon to spread it in a thick layer over the top of each chop.

Bake uncovered at 400°F (205°C) for 15–18 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).

If your pork chops are thicker than 1 inch, plan on 18–22 minutes total baking time. Always rely on the temperature for best results.

Step 7: Rest, sauce, and serve

Remove the baking dish from the oven and let the pork chops rest for 5 minutes. During this time, the juices redistribute and the sauce in the pan thickens slightly.

Spoon the melted herb sauce from the baking dish over each pork chop. Serve hot, with plenty of extra sauce.

Pro Tips

• Use an instant-read thermometer: Pull the pork at 145°F (63°C) for juicy chops. Overcooking is the fastest way to dryness.
• Soften the cream cheese fully: Soft cream cheese blends smoother and melts more evenly into the sauce. If needed, let it sit out for 30–45 minutes.
• Keep the broth around the chops: Pouring liquid directly on top can wash the topping off. Around the sides is perfect.
• Want more sauce? Increase broth to 3/4 cup (180 ml). The sauce will be a bit looser but great for spooning over sides.
• If the top browns too fast: Loosely tent the dish with foil for the last 5 minutes of baking.

Variations

• Garlic-Herb Ranch Style: Replace the Dijon with 1 tsp Worcestershire sauce and add 1 tsp dried dill. Keep the chives and parsley.
• Spinach Parmesan: Stir 1/2 cup finely chopped fresh spinach into the topping (squeeze dry if very wet) and increase Parmesan to 3 tbsp.
• Spicy Herb: Add 1/4 tsp crushed red pepper flakes and 1 tsp hot sauce to the cream cheese mixture.

Storage & Make-Ahead

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the pork tender: place in a covered baking dish with a splash of broth and warm at 325°F (163°C) for 12–15 minutes, or until heated through. You can mix the cream cheese-herb topping up to 2 days ahead; keep it refrigerated and let it soften at room temperature for 20–30 minutes before spreading.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 40 g protein, 38 g fat, 4 g carbs, 2 g sugar, 1 g fiber, 820 mg sodium.