Garlic Parmesan Pork Chops
Juicy, golden-brown Garlic Parmesan Pork Chops smothered in a rich, creamy garlic Parmesan sauce. This easy one-pan meal is packed with bold flavors and is perfect for a comforting family dinner. Pair it with mashed potatoes, pasta, or roasted veggies for a delicious meal.
Ingredients
For the Pork Chops:
- 4 bone-in pork chops or boneless, about 1-inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Garlic Parmesan Sauce:
- 4 cloves garlic minced
- ½ cup dry white wine Chardonnay or Sauvignon Blanc
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon lemon juice optional
Instructions
- Season the Pork Chops – Pat the pork chops dry, then season both sides with salt, pepper, and Italian seasoning. Let them rest for 30 minutes if possible.
- Sear the Pork Chops – Heat olive oil and butter in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- Make the Sauce – In the same pan, melt butter and sauté garlic for 30 seconds. Pour in white wine, scraping the pan to deglaze. Let it reduce by half.
- Thicken the Sauce – Stir in chicken broth and heavy cream. Simmer for 5-7 minutes until slightly thickened.
- Add Parmesan Cheese – Reduce heat to low and slowly stir in the Parmesan cheese. Add lemon juice if using.
- Finish the Dish – Return the pork chops to the pan and spoon sauce over them. Let simmer for 3-5 minutes until fully heated through.
- Serve & Enjoy – Plate with mashed potatoes, pasta, or roasted veggies. Spoon extra sauce over everything!
Notes
Notes:
- Bone-in pork chops are more flavorful, but boneless work too—just be careful not to overcook them.
- If you don’t have white wine, replace it with more chicken broth and a splash of lemon juice.
- Freshly grated Parmesan cheese melts better than pre-packaged shredded cheese.
- Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 3 months.