Easy Creamy Garlic Pork Chops Recipe (Pinoy Style)

Are you tired of dry, tough, and rubbery pork chops? We’ve all been there! Pork chops can be tricky to cook, but today, we are sharing the absolute best secret to making the juiciest, most tender Creamy Garlic Pork Chops right at home.

This Pinoy-style recipe is rich, buttery, and packed with garlic flavor. It is the perfect comfort food for lunch (tanghalian) or dinner (hapunan) with your family!

⏱️ Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4 people

💡 The Secret to Juicy Pork Chops

The biggest mistake people make is overcooking the meat. To keep your pork chops juicy, we use a technique called Searing. By frying the pork chops on high heat for just a few minutes on each side, we lock in all the natural juices before letting them simmer in our rich garlic cream sauce.

🛒 Ingredients You Will Need

For the Pork Chops:

• 4 pieces Pork Chops (about 1-inch thick, bone-in or boneless)

• 1 tablespoon Garlic Powder

• 1 teaspoon Salt (or to taste)

• 1 teaspoon Cracked Black Pepper

• 2 tablespoons Cooking Oil (for searing)

For the Rich Garlic Cream Sauce:

• 2 tablespoons Unsalted Butter

• 6 cloves Garlic (finely minced — the more, the better!)

• 1/2 cup Chicken Broth (or 1/2 chicken cube dissolved in warm water)

• 1 cup All-Purpose Cream (Nestle Cream or any heavy cream)

• 1/2 teaspoon Dried Parsley or Green Onions (for garnish, optional)

🍳 Step-by-Step Cooking Instructions

Step 1: Season the Meat

Pat the pork chops completely dry with a paper towel. Season both sides generously with salt, cracked black pepper, and garlic powder. Let it rest for 5 minutes so the flavors sink in.

Step 2: Sear to Perfection

Heat the cooking oil in a large skillet or pan over medium-high heat. Place the pork chops in the pan. Cook for 4 to 5 minutes per side until they get a beautiful golden-brown crust. Remove the pork chops from the pan and set them aside on a plate. (Don't worry if they aren't fully cooked inside yet, they will finish cooking in the sauce!)

Step 3: Make the Garlic Butter Base

Lower the heat to medium. In the same pan with the leftover pork fat, add the butter. Once melted, toss in the minced garlic. Sauté for about 1-2 minutes until the garlic is golden and smells amazing. Be careful not to burn it!

Step 4: Create the Creamy Sauce

Pour in the chicken broth, using your spatula to scrape up all the delicious brown bits stuck to the bottom of the pan. Let it simmer for 2 minutes. Next, turn the heat to low and pour in the All-Purpose Cream. Stir continuously until the sauce becomes smooth and begins to bubble gently.

Step 5: Combine and Simmer

Slide the seared pork chops (and any juices left on the plate) back into the creamy garlic sauce. Spoon the sauce over the meat. Let it simmer on low heat for 3 to 5 minutes until the sauce thickens to your liking and the pork is perfectly tender.

🍽️ Serving Suggestions

Garnish with fresh parsley or chopped green onions. This dish is best served piping hot over a huge bowl of steaming white rice or Sinangag (Garlic Fried Rice). Don't forget to pour extra garlic cream sauce all over your rice!

❓ Frequently Asked Questions (FAQs)

• Can I use Chicken instead of Pork? Absolutely! This exact same recipe works wonderfully with chicken breasts or boneless chicken thighs.

• How do I store leftovers? Put it in an airtight container and keep it in the fridge for up to 3 days. When reheating, add a splash of water or milk to loosen up the cream sauce.

Enjoy your meal! Kain tayo!