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Pork Chop Supreme

Thick bone-in pork chops seared to perfection and finished in a silky garlic-herb cream sauce—all in one pan and on the table in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in pork chops 1.5 inches thick (about 8 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup chicken or vegetable broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Equipment

  • 12-inch stainless steel or cast-iron skillet
  • Instant-read meat thermometer
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Remove pork chops from the refrigerator and let stand at room temperature for 15–20 minutes.
  2. Pat pork chops dry with paper towels; season both sides with kosher salt, black pepper, and smoked paprika.
  3. Heat a 12-inch skillet over medium-high heat; add olive oil until shimmering.
  4. Place pork chops in the hot skillet; sear without moving for 4–5 minutes until a deep golden crust forms.
  5. Flip chops and cook another 3–4 minutes, or until an instant-read thermometer registers 145°F in the thickest part.
  6. Transfer chops to a warm plate; tent loosely with foil and rest for 5 minutes.
  7. Add minced garlic to the skillet; cook 30 seconds, stirring constantly, until fragrant.
  8. Pour in broth, scraping up browned bits; stir in Dijon mustard, thyme, and rosemary. Simmer 3–4 minutes to reduce slightly.
  9. Remove skillet from heat; whisk in heavy cream and butter until smooth. Return to low heat for 1–2 minutes to thicken gently.
  10. Return pork chops to the skillet or plate chops and spoon sauce over each. Serve immediately.

Notes

Resting the chops after searing keeps them juicy, and adding cream off-heat prevents the sauce from breaking.