Creamy Garlic Pork Chops - One pan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add 1 egg, salt, black pepper, and 2 tablespoons of corn starch to a bowl.

Mix the egg and corn starch together and coat the pork chops evenly with the mixture.

Place the coated pork chops in the fridge for 1 hour to rest.

Remove the pork chops from the fridge and let them rest for an additional 30 minutes before cooking.

Heat olive oil in a large skillet over medium-high heat.

Add the pork chops to the skillet and cook until golden brown, about 4-5 minutes per side.

Add rosemary and thyme to the skillet with the pork chops for flavor.

Remove the pork chops from the skillet and set aside, along with the rosemary and thyme.

Reduce the heat to medium and add a little more olive oil and 2 tablespoons of butter to the skillet.

Once the butter has melted, add minced garlic and cook until fragrant, about 1-1.5 minutes.

Add red pepper flakes and turmeric to the skillet, stirring to infuse the oil.

Stir in dijon mustard, salt, and black pepper to the mixture.

Pour in white wine and cook until reduced by half, about 3-4 minutes.

Add the zest of 1 lemon and chicken broth, stirring vigorously to loosen browned bits from the pan.

Stir in heavy cream to enrich the sauce, creating a stable mixture.

Add additional butter before returning the pork chops to the skillet.

Spoon the sauce over the pork chops and cover the skillet.

Cook for an additional 5 minutes until the sauce is luscious and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens