One Pan Creamy Garlic Pork Chops

Pat pork chops dry with paper towels. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub the seasoning evenly over both sides of the pork chops.

Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, or until golden brown and just cooked through (internal temperature of 145°F/63°C). Transfer to a plate and set aside to rest.

Reduce heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant and lightly golden.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3-4 minutes to reduce slightly.

Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste the sauce, then adjust the seasoning if needed.

Remove the pan from the heat and return the pork chops to the skillet. Spoon the sauce over the pork until everything is coated.