These Creamy Garlic Pork Chops & Mashed Potatoes are classic comfort food at its best: juicy, golden-seared pork chops served over fluffy buttery mashed potatoes and covered with a rich, savory garlic cream gravy.
The pork chops are quickly seared to build a flavorful crust, then gently finished in the sauce so they stay tender instead of drying out. Meanwhile, Yukon Gold potatoes create naturally creamy mashed potatoes that are perfect for catching every spoonful of garlicky pan sauce.
It’s a cozy, satisfying dinner that feels special enough for Sunday supper but is simple enough for a weeknight.
Ingredients
For the Pork Chops
- 4 boneless or bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Creamy Garlic Gravy
- 2 tablespoons unsalted butter
- 6 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese, optional
- 1–2 tablespoons chopped fresh parsley
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes
- 5 tablespoons unsalted butter
- ½–¾ cup warm whole milk or half-and-half
- ¼ cup sour cream
- 1 teaspoon kosher salt, plus more for the cooking water
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
How to Make Creamy Garlic Pork Chops & Mashed Potatoes
Step 1 – Prepare the Potatoes
Peel the potatoes completely or leave some skin on for a more rustic texture.
Cut them into roughly 1½-inch chunks.
Place in a large pot and cover with cold water by about 1 inch.
Season the water generously with salt.
Bring to a boil, then reduce to a steady simmer and cook for approximately 15–20 minutes, until the potatoes are completely fork-tender.
Prepare the Pork Chops
Step 2 – Season
While the potatoes cook, pat the pork chops thoroughly dry.
Combine:
- Garlic powder
- Onion powder
- Smoked paprika
- Thyme
- Salt
- Black pepper
Season both sides of the pork generously.
Step 3 – Sear Until Golden
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Once hot, add the pork chops.
Cook undisturbed for approximately 3–4 minutes on the first side.
Flip and cook for another 2–3 minutes.
You're looking for a beautiful golden-brown crust, not necessarily fully cooked pork at this stage.
Transfer the chops to a plate.
Make the Creamy Garlic Gravy
Step 4 – Cook the Garlic
Reduce the skillet to medium-low heat.
Add 2 tablespoons butter.
Once melted, add the minced garlic.
Cook for approximately 30 seconds, stirring constantly, until fragrant.
Don't let it burn.
Step 5 – Make the Roux
Sprinkle the flour into the garlic butter.
Whisk continuously for about 1 minute.
This cooks away the raw flour taste and creates the base for a thick, velvety gravy.
Step 6 – Add the Broth
Slowly pour in the chicken broth while whisking.
Scrape the bottom of the skillet to loosen all the browned pork bits.
Those browned bits add tremendous flavor to the sauce.
Step 7 – Make It Creamy
Add:
- Heavy cream
- Dijon mustard
- Worcestershire sauce
- Thyme
- Black pepper
Stir well.
Bring the sauce to a gentle simmer for approximately 2–3 minutes.
If using Parmesan, reduce the heat to low and stir it in until incorporated.
Finish the Pork in the Sauce
Step 8 – Return the Pork Chops
Nestle the pork chops back into the skillet.
Pour any accumulated juices from the plate into the sauce as well.
Spoon some creamy garlic gravy over each chop.
Step 9 – Cook Gently
Reduce the heat to low.
Cover and simmer gently for approximately 3–6 minutes, depending on the thickness of the pork.
Cook until the pork reaches 145°F (63°C) internally, then remove it from the heat.
Avoid overcooking—pork chops can go from juicy to dry surprisingly quickly.
Let them rest for a few minutes before serving.
Make the Creamy Mashed Potatoes
Step 10 – Drain Thoroughly
Once the potatoes are tender, drain them well.
Return them to the hot pot over low heat for approximately 1 minute, gently tossing.
This allows excess moisture to evaporate and prevents watery mashed potatoes.
Step 11 – Mash
Remove from the heat.
Add:
- Butter
- Sour cream
- Garlic powder
- Salt
- Black pepper
Mash until mostly smooth.
Step 12 – Add Warm Milk
Gradually pour in warm milk or half-and-half, starting with ½ cup.
Gently stir until the potatoes reach your preferred consistency.
Add additional milk as necessary.
Don't aggressively whip or overmix the potatoes, which can make them gluey.
Assemble the Dinner
Spoon a generous mound of buttery mashed potatoes onto each plate.
Place a golden pork chop beside or partially over the potatoes.
Then generously spoon the creamy garlic gravy over both the pork and mashed potatoes.
Finish with:
- Fresh parsley
- Cracked black pepper
- A little Parmesan, if desired
Serve immediately.
Chef's Tips for Perfect Pork Chops
- Choose thicker pork chops. Chops around 1 inch thick are much easier to keep juicy.
- Bone-in chops generally stay especially flavorful and juicy.
- Pat the pork completely dry before seasoning.
- Get the skillet hot before adding the chops.
- Don't constantly move them while searing.
- Remove the chops before they're completely cooked and finish them gently in the gravy.
- Use an instant-read thermometer. Pork is done at 145°F (63°C), followed by a brief rest.
- Don't aggressively boil the pork in the cream sauce.
- Save every drop of juice that accumulates on the resting plate and return it to the skillet.
The Secret to Tender, Juicy Pork Chops
The biggest mistake with pork chops is simply cooking them too long.
Searing creates flavor, but you don't need to cook the pork completely during that stage.
Instead, brown the outside first and finish the inside gently in the creamy gravy.
This gives the pork time to absorb some of the sauce's flavor without spending too long over high heat.
A thermometer is especially useful here. Once the center reaches 145°F, stop cooking.
The Secret to Rich Garlic Gravy
Use the same skillet in which you cooked the pork.
After searing, you'll see browned bits stuck to the bottom. Those contain concentrated pork and seasoning flavor.
When chicken broth hits the skillet, scrape those bits into the sauce.
Then combine that flavorful broth with butter, garlic, cream, Dijon, and Worcestershire.
The result is much deeper and more savory than simply making a cream sauce in a clean pan.
How to Make Extra-Creamy Mashed Potatoes
Three things make a major difference:
Yukon Gold potatoes + plenty of butter + warm dairy.
Yukon Golds have a naturally buttery texture and don't require excessive mixing to become creamy.
After boiling, let the potatoes dry briefly in the hot pot.
Then add butter before gradually incorporating warm milk.
Cold milk can cool the potatoes too quickly, while excessive stirring can release too much starch and make them gummy.
Delicious Variations
Mushroom Garlic Pork Chops
Sauté 8 ounces sliced cremini mushrooms after removing the pork.
Once golden, proceed with the garlic gravy.
Bacon & Garlic Pork Chops
Add crispy crumbled bacon to the finished cream sauce.
Spinach Parmesan Pork Chops
Stir 2 cups baby spinach into the sauce during the final few minutes and add Parmesan.
Cajun Cream Pork Chops
Replace the smoked paprika and thyme with Cajun seasoning for a slightly spicy Southern-inspired version.
Herb & Onion Pork Chops
Add thinly sliced onion to the skillet and caramelize it before making the gravy.
Extra-Garlic Version
Roast a head of garlic and mash several roasted cloves into the cream sauce for a sweeter, deeper garlic flavor.
What to Serve With It
Since mashed potatoes are already included, vegetables make the best sides:
- Garlic green beans
- Roasted broccoli
- Glazed carrots
- Roasted Brussels sprouts
- Southern-style green beans
- Asparagus
- Simple garden salad
- Buttered corn
For an especially cozy dinner, serve the pork and potatoes with green beans and warm dinner rolls.
Make-Ahead Tips
The potatoes can be peeled and cut several hours ahead. Keep them completely submerged in cold water in the refrigerator.
The pork can also be seasoned several hours before cooking.
For the best texture, however, sear the pork and prepare the cream gravy shortly before serving.
Storage
Refrigerator
Store the pork chops, gravy, and mashed potatoes in airtight containers for up to 3–4 days.
Keeping extra gravy with the pork helps prevent it from drying out.
Freezer
The cooked pork can be frozen, but cream gravy and mashed potatoes may change slightly in texture after thawing.
For best quality, refrigerate leftovers rather than freezing them.
How to Reheat
Pork Chops & Gravy
Place them in a covered skillet over low heat.
Add a splash of chicken broth or cream and warm gently until heated through.
Avoid repeatedly boiling the pork.
Mashed Potatoes
Reheat over low heat with a splash of milk and a small pat of butter.
Stir gently until creamy again.
For individual portions, the microwave also works well when used in short intervals.
Notes
- Thick-cut pork chops are much more forgiving than very thin chops.
- Don't skip the Dijon—it adds subtle acidity and depth without making the gravy taste strongly like mustard.
- Parmesan is optional but gives the sauce an extra savory, cheesy finish.
- For even more gravy, increase the chicken broth to 2 cups and heavy cream to 1 cup, then adjust the flour slightly as needed.
- Creamy Garlic Pork Chops & Mashed Potatoes are perfect for Sunday dinner, chilly fall evenings, family meals, date night at home, or anytime you're craving tender pork smothered in rich garlic gravy with a big pile of buttery mashed potatoes.