Juicy Pork Chops in Creamy Garlic Sauce

Pat the pork chops dry with a paper towel and season them evenly on both sides with sea salt and ground black pepper.

Heat olive oil in a large pan over medium-high heat. Cook the chops for 3 to 4 minutes on each side, until they develop a nice golden-brown crust. Transfer the seared meat to a plate and cover it.

Add the finely chopped garlic to the same pan and sauté it, stirring constantly, for about 30 seconds until fragrant (be careful not to let it brown, as it becomes bitter).

Pour the dry white wine into the pan. Gently scrape the flavorful browned bits from the bottom of the pan with a wooden spoon and cook the liquid for 2 to 3 minutes, until the alcohol evaporates and the wine reduces by half.

Add the stock and cooking cream. Reduce the heat slightly and simmer the sauce for another 5 minutes, until it thickens nicely and comes together.

Return the cooked pork chops to the sauce along with all the juices that have collected on the plate. Cook the meat in the sauce for another 2 minutes, until it's heated through and infused with flavor.

Before serving, generously sprinkle the dish with freshly chopped parsley and serve warm with your favorite vegetable side dish.