Smothered Boneless Pork Chops Recipe Easy Creamy Garlic Sauce Dinner

There’s something about the aroma of sizzling pork chops smothered in a silky, creamy garlic sauce that instantly makes my mouth water. You know that feeling when you walk into a kitchen and the air practically hugs you? That’s exactly the vibe this smothered boneless pork chops recipe brings. I still remember the first time I cooked these for my family—everyone rushed to the table before I could even set down the mashed potatoes! Let’s face it, weeknight dinners can get repetitive, but this dish is pure comfort on a plate and anything but boring.

I stumbled onto this recipe during a busy week when I wanted something hearty but didn’t want to spend hours in the kitchen. Boneless pork chops were on sale, and I was craving a creamy, garlicky sauce—so I got creative. After plenty of tweaking (and, honestly, a few sauce disasters), I landed on this smothered boneless pork chops recipe with a creamy garlic sauce that’s become a regular in my rotation.

This recipe is perfect for anyone who craves rich, savory flavors without dealing with bones or complicated prep. It’s also great if you’re feeding picky eaters, because who can resist juicy pork chops bathed in a garlicky, velvety sauce? Whether you’re new to cooking pork or you’ve tried every version under the sun, you’ll love how these chops turn out tender every single time. Plus, the creamy garlic sauce—oh wow, it’s the stuff of dreams. If you’ve got a busy schedule or want to impress company with minimal fuss, you’re in the right place. Trust me, after making these smothered boneless pork chops over a dozen times, I’m not exaggerating when I say they’re a total game changer!

Why You’ll Love This Smothered Boneless Pork Chops Recipe

Let me tell you, I’ve cooked my fair share of pork chop recipes, and this one always gets a standing ovation (well, at least a quiet round of “mmm” at the table). There are so many reasons this recipe stands out from the crowd—both from my own kitchen trials and from feedback after sharing it with friends and family. Here’s why I keep coming back to it:

• Quick & Easy: You can have these smothered boneless pork chops on the table in just about 35 minutes. Perfect for those nights when you want something special but don’t want to spend all evening cooking.
• Simple Ingredients: There’s nothing fancy in here. Most items are already in your fridge or pantry, so there’s no need for a special grocery run.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a casual get-together, or a holiday meal, these pork chops fit right in. They’ve even starred at Sunday dinners in my house.
• Crowd-Pleaser: Even picky eaters (and I have a couple in my family) dive right in. Kids love the creamy sauce, and adults appreciate the robust, savory flavor.
• Unbelievably Delicious: The combination of tender, juicy pork and the rich, garlicky sauce is just… next level. It’s the kind of meal that makes you pause for a second after the first bite.

What really sets this recipe apart is the way the sauce is built. Instead of just pouring cream over pork, you sauté fresh garlic and onions until they’re golden and fragrant, then add a bit of broth and cream to make a sauce that’s honestly good enough to eat with a spoon. I’ve tried using both heavy cream and half-and-half, and both work wonderfully (though heavy cream is my favorite for that ultra-silky finish).

This isn’t just another pork chop recipe—it’s the kind that feels a little fancy but is secretly foolproof. It’s comfort food that doesn’t weigh you down, and you can easily adapt it to be lighter or richer, depending on your mood. If you’re looking for a dish that’s as satisfying as it is reliable, give these smothered boneless pork chops a shot. I promise, you’ll want this recipe in your regular dinner rotation!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a dreamy texture—no complicated steps or hard-to-find items. I love that everything comes together with pantry staples and a few fresh touches. Here’s what you’ll need to make smothered boneless pork chops with creamy garlic sauce:

• Boneless Pork Chops (4 pieces, about 1-inch thick, roughly 1.5 lbs / 680g total) – Look for well-marbled chops for extra juiciness. Thin chops can dry out, so opt for thicker cuts if you can.
• Kosher Salt & Black Pepper (to taste) – For seasoning the pork chops before searing. I always use freshly cracked pepper for max flavor.
• All-Purpose Flour (1/3 cup / 40g) – For dusting the pork chops before browning. It helps create a golden crust and also thickens the sauce later.
• Olive Oil (2 tablespoons / 30ml) – For searing the chops. You can use avocado oil or even vegetable oil if that’s what you have.
• Unsalted Butter (2 tablespoons / 28g) – For sautéing and adding richness to the sauce. If using salted butter, just go a little lighter on the added salt.
• Yellow Onion (1 small, finely chopped, about 1/2 cup / 75g) – Adds sweetness and depth to the sauce.
• Fresh Garlic (4 large cloves, minced) – The star of the show! Don’t skimp on the garlic; it really makes the sauce shine.
• Chicken Broth (1 cup / 240ml, low sodium recommended) – Adds flavor and helps deglaze the pan. I like using homemade when I have it, but boxed works fine.
• Heavy Cream (3/4 cup / 180ml) – Creates that signature creamy texture. Half-and-half can work in a pinch, but the sauce will be a bit lighter.
• Parmesan Cheese (1/3 cup / 30g, freshly grated) – For extra richness and a savory, nutty boost. Pre-grated is convenient, but I always get the best melt from a block.
• Fresh Parsley (2 tablespoons, chopped) – For garnish and a pop of color. If you don’t have fresh, a little dried parsley works too.

Optional/Adaptable Ingredients:

• Crushed Red Pepper Flakes (a pinch) – For a bit of heat, if that’s your style.
• Mushrooms (1 cup / 90g, sliced) – Totally optional, but sautéed mushrooms add a lovely earthy flavor.
• Spinach (1–2 cups, fresh) – Stir in at the end for an easy veggie boost.
• Gluten-Free Flour (1:1 blend) – Works perfectly for a gluten-free version.
• Non-Dairy Cream – If you’re lactose intolerant, try coconut cream or an unsweetened oat cream alternative (the sauce will taste a bit different, but still delicious!).

If you want to get creative, you can swap the pork for boneless, skinless chicken breasts—just adjust the cooking time a bit. And don’t worry if you’re missing fresh parsley; a sprinkle of chives or green onions works, too. The beauty of this recipe is how forgiving it is!

Equipment Needed

You don’t need any fancy gadgets to make smothered boneless pork chops with creamy garlic sauce—just a few simple kitchen tools. Here’s what I use every time:

• Large Skillet or Sauté Pan – A heavy-bottomed, nonstick or stainless pan works best for even browning. If you only have a cast-iron skillet, that’s perfect! I’ve made this in both nonstick and cast iron, and they both do the job (just be sure to use enough oil if your cast iron isn’t super seasoned).
• Tongs – For flipping the pork chops without tearing the crust.
• Measuring Cups and Spoons – Precision helps keep the sauce just right.
• Cutting Board and Sharp Knife – For prepping garlic, onion, and parsley.
• Wooden Spoon or Silicone Spatula – For stirring the sauce and scraping up the tasty browned bits from the pan.
• Shallow Dish or Plate – To dredge the pork chops in flour before searing.

If you don’t have tongs, a wide spatula works in a pinch—just be gentle when flipping. For budget-friendly options, check local discount stores for a sturdy skillet; I grabbed my favorite one for under $20 and it’s lasted me years. And if you use a wooden spoon, remember to hand-wash it to keep it in shape for all those future batches!

How to Make Smothered Boneless Pork Chops with Creamy Garlic Sauce

1. Prep the Pork Chops:
   Pat the boneless pork chops dry with paper towels. Season both sides generously with kosher salt and black pepper. Place the flour in a shallow dish and dredge each chop on both sides, shaking off excess.
   
   Tip: This helps develop a golden crust and also thickens the sauce later!
2. Sear the Pork Chops:
   Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the pork chops in a single layer (don’t crowd the pan—work in batches if needed). Sear for 3-4 minutes per side, until deep golden brown.
   
   Look for a crisp, golden crust—don’t fuss with them too much while they sear.
3. Remove & Rest:
   Transfer the browned pork chops to a plate and tent loosely with foil. They don’t need to be fully cooked yet; they’ll finish in the sauce.
   
   Warning: Don’t skip this resting step. It keeps the chops juicy!
4. Sauté Onion & Garlic:
   Lower the heat to medium. Add butter to the same skillet. Once melted, add chopped onion. Sauté for 2-3 minutes, until soft and translucent. Stir in the minced garlic and cook for about 1 minute—just until fragrant (don’t let it brown).
   
   If the pan is dry, add an extra splash of oil or broth.
5. Deglaze & Build the Sauce:
   Pour in the chicken broth, scraping up any browned bits from the pan (that’s all flavor!). Bring to a gentle simmer and let reduce for 2 minutes. Add the heavy cream and parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
   
   The sauce should be creamy but pourable—add a splash more broth if it gets too thick.
6. Return Pork Chops & Simmer:
   Nestle the pork chops (and any juices) back into the skillet. Spoon some sauce over the top. Cover and simmer on low for 5-8 minutes, or until the pork chops are cooked through (internal temp should hit 145°F / 63°C).
   
   Don’t overcook! The pork should be juicy with just a hint of pink in the center.
7. Finish & Garnish:
   Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley before serving. If you like a pop of color, add a bit of extra parsley or even a few sliced green onions.

If the sauce thickens too much while simmering, whisk in a splash of broth or cream. For extra flavor, try adding sliced mushrooms with the onions—or a handful of baby spinach right at the end! Serve hot over mashed potatoes, rice, or your favorite side.

Cooking Tips & Techniques

After making this smothered boneless pork chops recipe countless times, I’ve learned a few tricks to make sure it comes out perfect every single time. Here are my best tips (learned from experience—and a few kitchen mishaps!):

• Let the Pork Come to Room Temp: If you have time, pull the pork chops from the fridge 20 minutes before cooking. This helps them cook more evenly and stay juicier.
• Don’t Overcrowd the Pan: Sear in batches if needed! Crowding lowers the skillet temp and you’ll miss out on that gorgeous crust. The crust is key for flavor and texture.
• Watch Your Garlic: Garlic burns quickly. Add it after the onion and keep the heat medium or lower—burnt garlic tastes bitter and can throw off the whole sauce (trust me, I’ve done it!).
• Check Doneness with a Thermometer: Pork is perfectly juicy at 145°F (63°C). Overcooked chops turn tough. A quick thermometer check saves you from dry pork.
• Sauce Consistency: The sauce should coat the back of a spoon. If it’s too thick, whisk in more broth. If it’s too thin, simmer uncovered for a couple more minutes.

One time, I added the cream too soon over high heat, and it split—so now I always lower the heat before adding dairy. Multitasking? Get your sides ready while the pork simmers. And don’t forget to scrape up the browned bits from the pan when you add the broth—that’s where all the flavor lives! If you want a super smooth sauce, you can strain it before serving, but honestly, I love those little bits of onion and garlic.

Variations & Adaptations

One of my favorite things about this smothered boneless pork chops recipe is how easy it is to customize. Here are a few ways you can make it your own:

• Low-Carb/Keto: Swap the all-purpose flour for almond flour or coconut flour to keep things low-carb. Use heavy cream instead of half-and-half for extra richness with fewer carbs.
• Dairy-Free: Use olive oil instead of butter and a non-dairy cream (like coconut cream or unsweetened oat cream). Skip the parmesan or replace it with a vegan alternative. The sauce will taste a bit different, but still creamy and comforting!
• Mushroom Lover’s Variation: Add 1 cup (90g) sliced mushrooms with the onions. They soak up the sauce and add a lovely savory note. Sometimes I’ll toss in baby spinach at the end for extra veggies.
• Chicken Instead of Pork: Boneless, skinless chicken breasts or thighs work beautifully—just adjust the cook time (chicken thighs take a tiny bit longer).
• Herb Swap: Try fresh thyme or rosemary instead of parsley for a different flavor profile. I’ve even added a squeeze of lemon juice for brightness.

Personally, I love adding mushrooms and spinach when I want to sneak in more veggies. For a gluten-free adaptation, a 1:1 gluten-free flour blend works perfectly and doesn’t change the taste at all. If you need nut-free, just stick to the classic flour or a safe alternative. Don’t be afraid to experiment—this recipe is super forgiving!

Serving & Storage Suggestions

These smothered boneless pork chops are best served hot, right out of the skillet, with plenty of creamy garlic sauce spooned over the top. I usually pair them with mashed potatoes, steamed rice, or even buttered egg noodles (the sauce just begs to be soaked up). If you want to keep it lighter, roasted or steamed veggies like broccoli, green beans, or asparagus are the way to go.

For a cozy meal, serve with a side of crusty bread to mop up every drop of sauce. If you’re entertaining, pair with a crisp white wine or a sparkling apple cider. It’s a hit at potlucks, too—just bring the pork chops and sauce in a slow cooker set to warm.

Leftovers? Cool the pork chops completely and store in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, but a splash of broth or cream brings it back to life when reheating. You can also freeze cooked pork chops in the sauce for up to 2 months—just thaw overnight in the fridge and reheat gently on the stove. The flavors actually deepen after a day, so leftovers taste even better!

Nutritional Information & Benefits

Each serving of smothered boneless pork chops (with sauce) offers approximately:

• Calories: 410
• Protein: 34g
• Carbohydrates: 9g
• Fat: 26g
• Sugar: 2g

Pork chops are a fantastic source of lean protein and B vitamins, while garlic and onion add antioxidants and immune-boosting compounds. Using heavy cream and cheese makes this dish rich, so if you’re watching your fat intake, swap in half-and-half or use less cheese. For gluten-free needs, a 1:1 flour blend works perfectly.
Allergens: Contains dairy and wheat (unless adapted). Personally, I love this recipe as part of a balanced meal—especially paired with veggies for a boost of fiber and nutrients.

Conclusion

If you’re craving a dinner that feels indulgent but is secretly easy, this smothered boneless pork chops recipe with creamy garlic sauce is the answer. It’s one of those meals that brings everyone to the table with a smile—and not just because of the incredible smell wafting from the kitchen. Whether you stick to the classic version or try out one of the variations, you’re in for a comforting, satisfying meal.

I love how customizable it is—you can swap ingredients to suit your taste or dietary needs, and it’s always a hit. Honestly, there’s nothing better than seeing my family go back for seconds! If you give this recipe a try, don’t forget to share your twist in the comments below. Let’s keep inspiring each other with new ideas. Happy cooking, and enjoy every creamy, garlicky bite!

Frequently Asked Questions

How do I keep boneless pork chops from drying out?

The key is to not overcook them! Sear the chops until golden, then finish gently in the sauce until the internal temp hits 145°F (63°C). Letting them rest before smothering also helps keep them juicy.

Can I make this smothered pork chop recipe ahead of time?

Absolutely! You can make the pork chops and sauce up to a day ahead. Store them in the fridge and reheat gently on the stove with a splash of broth to loosen the sauce.

What sides go best with smothered boneless pork chops?

Classic mashed potatoes, rice, egg noodles, or roasted veggies all pair beautifully. Don’t forget a slice of bread for soaking up the sauce!

Can I use bone-in pork chops instead?

Yes, bone-in chops work well—just increase the cook time by a few minutes, as they take a bit longer to cook through. The bone also adds extra flavor.

Is there a way to make this recipe lighter?

For a lighter version, use half-and-half instead of heavy cream, and reduce the cheese. You can also skip the flour and just sear the chops directly, though the sauce will be a bit thinner.

Smothered Boneless Pork Chops with Creamy Garlic Sauce

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• Author: Louise
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Juicy boneless pork chops are seared and smothered in a rich, creamy garlic sauce for the ultimate comfort food dinner. This easy recipe comes together in about 35 minutes and is perfect for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 4 boneless pork chops (about 1-inch thick, roughly 1.5 lbs)
• Kosher salt, to taste
• Black pepper, to taste
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 4 large cloves fresh garlic, minced
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• Optional: pinch of crushed red pepper flakes
• Optional: 1 cup sliced mushrooms
• Optional: 1–2 cups fresh spinach
• Optional: gluten-free flour (1:1 blend for GF version)
• Optional: non-dairy cream (for dairy-free version)

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Instructions

1. Pat the boneless pork chops dry with paper towels. Season both sides generously with kosher salt and black pepper. Place the flour in a shallow dish and dredge each chop on both sides, shaking off excess.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the pork chops in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until deep golden brown.
3. Transfer the browned pork chops to a plate and tent loosely with foil. They don’t need to be fully cooked yet; they’ll finish in the sauce.
4. Lower the heat to medium. Add butter to the same skillet. Once melted, add chopped onion. Sauté for 2-3 minutes, until soft and translucent. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer and let reduce for 2 minutes. Add the heavy cream and parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
6. Nestle the pork chops (and any juices) back into the skillet. Spoon some sauce over the top. Cover and simmer on low for 5-8 minutes, or until the pork chops are cooked through (internal temp should hit 145°F).
7. Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley before serving. Serve hot over mashed potatoes, rice, or your favorite side.

Notes

For best results, let pork chops come to room temperature before cooking. Don’t overcrowd the pan when searing. Use a thermometer to check doneness (145°F for juicy pork). Sauce can be adapted with mushrooms, spinach, or gluten-free/dairy-free alternatives. Leftovers keep well in the fridge for up to 3 days and can be reheated with a splash of broth or cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 pork chop with sauce
• Calories: 410
• Sugar: 2
• Sodium: 520
• Fat: 26
• Saturated Fat: 12
• Carbohydrates: 9
• Fiber: 1
• Protein: 34

Keywords: smothered pork chops, creamy garlic sauce, boneless pork chops, easy dinner, skillet pork chops, comfort food, weeknight dinner, pork recipes