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Creamy Garlic Beef Chops Recipe

Creamy Garlic Beef Chops
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A flavorful twist on a classic dish, this creamy garlic beef chops recipe is perfect for a hearty meal, smothered in a rich garlic cream sauce.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Comfort Food
  • Method: Sautéed
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 4 beef chops (see notes for thickness recommendations)
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 whole head of garlic, cloves peeled
  • 1 tablespoon flour
  • 1/2 cup chicken broth or stock
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 3/4 cup heavy/whipping cream
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the beef chops by taking them out of the fridge 15–30 minutes before cooking to allow them to come to room temperature. Season generously with salt and pepper.
  2. In a deep skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the beef chops for 3–5 minutes per side until golden brown, then transfer to a plate.
  3. Reduce heat to medium and add remaining butter and garlic cloves to the skillet. Cook for about 3 minutes until garlic is golden brown.
  4. Push garlic to one side and sprinkle flour on the empty side. Cook for about 30 seconds to create a roux.
  5. Pour in chicken broth and lemon juice, stirring to combine. Cook for about a minute until the sauce thickens, then add garlic powder and heavy cream, whisking until smooth.
  6. Return beef chops to the skillet, nestling them into the sauce. Let cook for another 3–5 minutes, ensuring they reach an internal temperature of 145°F.
  7. Taste the sauce and adjust seasoning. Garnish with parsley and serve hot with your favorite sides.

Notes

  • For best results, use beef chops that are 0.75–1 inch thick.

Nutrition

Find it online: https://recipesfish.com/creamy-garlic-beef-chops-recipe/