Pork chops are a great addition to any weekly meal. These pork chops with cream sauce and asparagus recipe keeps chops super moist and flavorful. It’s juicy, tender, and quick and easy to make. In less than 20 minutes you’ll have a full meal ready. This is one of my favorite thin pork chop recipes!
Tasty and Easy to Make Not only does this dish only take less than half an hour to make, it is super moist. Most times pork chops come out dry, this one is just the opposite.
Why This Recipe Works
- Affordable – Chops are much cheaper to buy than chicken and beef and it’s a great affordable dinner to feed a large family.
- Nutritious – Pork is a lean white meat and asparagus is a nice addition with very well rounded nutrients.
Ingredients and Substitutions
- Pork chops – you can use boneless pork chops, but I prefer bone in. Make sure they are thin porkchops, about 1/4 inch thick.
- Olive oil – allows for the chops to be sautéed. You may use another type of oil like vegetable oil if needed.
- Flour – adds a little texture to the dish and a slight crunch
- Garlic Powder – adds flavor, you can substitute onion powder
- Garlic Cloves – makes this dish very flavorful
- Salt and Pepper – the basics of any recipe.
- Asparagus – this stalky vegetable has a great amount of nutrients including high folic acid, potassium, fiber and vitamins A, B6 and C.
- Heavy Cream – this is what makes the cream sauce
- Chicken or Vegetable Broth – you’ll need this to keep moisture and protect the chops from drying out. It also adds flavor to this dish.
- Lemon Juice – adds a tiny bit of tart to these chops
How To Make It
- In a bowl, mix flour, garlic powder, and salt and pepper. Coat the pork chops on both sides.
- Fry chops in olive oil for 3-4 minutes on each side. Set aside.
- In the same pan, cook the asparagus until tender using the juices of the pork chop bits.
- Next, mix heavy cream, lemon juice and chicken stock. Simmer for a few minutes.
- Mix in pork chops and asparagus and enjoy.
Step by Step Instructions
First, start by allowing your pork chops to get to room temperature. Put it under a paper towel and prepare the rest of your meal. Next, in a bowl mix flour, garlic powder, salt and black pepper. Give the pork chops and even coating of this mixture. Don’t forget to season both side of the pork. Then pan fry in olive oil for 3-4 minutes on each side in a skillet over medium high heat. Cooking time will vary because of thickness of meat, so use a meat thermometer to prevent dry out. I would remove them from the pan when the internal temperature is around 142F (you’ll be cooking them again later). The pork chop temp should reach 145 F when this recipe is finished. Remove the chops from the pan when golden brown and set aside.
Next, in the same pan cook the asparagus in the pork chop drippings. You want to cook it until tender. This will take about 5-7 minutes depending on the thickness of the asparagus. Set aside with the pork chops.
Make sure to lift all the cooked bits in the pan and stir well. Then whisk the heavy cream, lemon juice, minced garlic and chicken stock together in the warm pan. Then you’ll want simmer the cream sauce for 2-3 minutes on medium-low.
Finally, return the porkchops and asparagus back to the pan to rewarm for another 3 minutes, and garnish if desired. Serve warm.
- Use a Thermometer! – Do not over cook your pork chops. It just needs to reach 145F and remember when it sits, it still cooks. So I’d take it out just a few degrees below 145F for carryover cooking while it’s resting.
- Use bone-in pork chops if possible. While you can use boneless porkchops, using chops with the bone in helps keep moisture in. I like to use chops that are about 1/4 inch thin.
- Bring the pork chops to room temperature before cooking, being careful not to leave it out too long because of food safety issues. Doing this will help ensure it cooks evenly and retain moisture while sautéing.
- Make sure you let the pork chops rest at least 10 minutes covered before slicing them up. The juices will get back into the meat to keep them tender and juicy.
- You may use season salt if you prefer that over regular salt.
- Can you freeze these?
- This recipe is best fresh.
- Can I refrigerate this?
- Yes, you can for up to 3 days. The asparagus will lose its luster so I would suggest cooking and adding it later if you know you’re saving it for a few days.
- What can I serve with this?
- I like to pair this with some rolls or mashed potatoes.
Looking for more easy dinner ideas like this thin pork chop recipes? Try these:
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Creamy Pork Chops with Asparagus Recipe
- 4-5 Thin Cut Pork Chops bone-in or boneless
- 1 tbs Olive Oil
- 2 tbs Flour
- 1 tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Pepper
- 1 small Bunch Asparagus
- 3 Garlic Cloves minced
- ¼ cup Heavy Cream
- ½ cup Chicken or Vegetable Broth
- 1 tsp Lemon Juice
- Optional Garnish- Parsley
- Start by giving the pork chops and even coating of flour, garlic powder, salt and pepper. Then pan fry in olive oil for 3-4 minutes on each side. Remove from pan and set aside.
- In the same pan cook the asparagus in the pork chop drippings, until tender. About 5-7 minutes depending on thickness. Set aside with the pork chops.
- Whisk the heavy cream, lemon juice, minced garlic and chicken stock together in to the warm pan. Making sure to lift all the cooked bits in the pan. Stir inul well combined and simmer for 2-3 minutes on medium-low.
- Return porkchops and asparagus back to the pan to rewarm for another 3 minutes, and garnish if desired. Serve warm.