Garlic Parmesan Pork Chops Recipe

I used to think pork chops were… meh. You know? Kinda dry. Kinda bland. One of those “whatever’s in the fridge” meals.

But then one night, I decided to experiment — some garlic, a lil butter, lots of Parmesan, a splash of wine… and BAM.
These Garlic Parmesan Pork Chops were born.

Now? They’re on my regular dinner rotation. Fancy enough to impress, easy enough to make on a Tuesday. The sauce? Ohhh the sauce. Creamy, garlicky, cheesy goodness. I could drink it with a straw (don’t judge).

Let me show you how to make it. You’re gonna love this one.

Boneless Pork Chops or Bone-In?

Okay, quick detour. Because this part actually matters.

You can totally use either. But here’s the lowdown:

• Bone-in center-cut pork chops → Juicier, more flavor, and they just look cool on the plate.
• Boneless pork chops → A bit quicker to cook, easier to slice, still tasty if not overcooked.

My fave? Bone-in, about 1 to 1.5 inches thick. More meat, more flavor, more fun.

But seriously — use what you’ve got. This recipe works either way.

Ingredients (and Why They Matter)

Let’s break it down — no mystery stuff here. Every ingredient has a job to do.

For the Pork:

• 4 pork chops – I use center cut, but any good thick chop works.
• Salt & pepper – Basic, but essential. Don’t skip.
• Italian seasoning (2 tsp) – Adds herby flavor to the meat.
• Flour (¼ cup) – Helps get that golden crust and thickens the sauce later.
• Olive oil (1–2 tbsp) – For searing those chops to perfection.

For the Sauce:

• Chicken broth (1 cup) + Beef broth (¾ cup) – Combo adds richness and depth.
• Heavy cream (¼ cup) – Makes it creamy dreamy.
• Worcestershire sauce (1 tsp) – Adds a lil umami kick.
• Dijon mustard (1 tsp) – Sharp, tangy, and delicious.
• Honey (1 tsp) – Balances all that savory with a touch of sweet.
• ½ chicken bouillon cube – Extra flavor boost.
• Dried herbs (½ tsp each of onion powder, oregano, basil, parsley) – Flavor layering, baby.

Other Essentials:

• Dry white wine (¾ cup) – Adds acidity and richness. Pinot Grigio or Sauvignon Blanc works great.
• Garlic (4 cloves, minced) – Not negotiable. More garlic = better.
• Butter (3 tbsp) – For sautéing and richness.
• Flour (3 tbsp) – Helps thicken the sauce.
• Parmesan (½ cup, grated fresh) – Melty, nutty, cheesy magic.
• Lemon juice (2 tsp, optional) – For a zingy finish. Totally up to you.

How to Make Oven Baked Pork Chop Recipe?

Actually — this one’s made on the stovetop, not baked! Which makes it faster and keeps all that juicy sauce action happening right in the pan. Here’s the full step-by-step breakdown:

Step 1: Tenderize the Pork

Put some plastic wrap over the chops and give ‘em a good pound with the textured side of a meat mallet. Not too hard — just enough to tenderize.

Step 2: Season Like You Mean It

Sprinkle both sides with salt, pepper, and Italian seasoning.
If you’ve got time, let them sit at room temp for about 35–45 mins. The salt will seep in and flavor the inside. Worth it.

Step 3: Mix Up the Sauce

In a big measuring cup or bowl, whisk together all the sauce ingredients.
That way, everything’s ready to go when it’s sauce time.

Step 4: Dust with Flour

Coat the pork chops lightly with that ¼ cup of flour. This helps with browning and builds that crust.

Step 5: Sear the Chops

Heat up olive oil in a large skillet over medium-high heat.
Sear the pork in batches (don’t crowd the pan!) — about 2–3 mins on one side, 1–2 mins on the other. Set aside to rest.

Step 6: Deglaze with Wine

Turn off the heat. Add in the white wine, then set the heat to medium.
Use a spatula to scrape up all those brown bits — that’s flavor gold. Let the wine reduce for about 2 mins.

Step 7: Garlic Time

Add the minced garlic and let it cook for another 2–3 mins till fragrant and the wine is reduced by half.

Step 8: Make the Roux

Add in butter and flour. Stir it around for a couple minutes to cook off that raw flour taste.

Step 9: Add the Sauce & Simmer

Slowly pour in your sauce mixture, stirring the whole time.
Bring it to a gentle boil, then lower the heat and let it simmer for 8–10 mins till thickened up.

Step 10: Finish with Cheese

Turn the heat to low, then stir in the grated Parmesan slowly. Keep stirring till it melts right in.
Add a splash of lemon juice if you want that fresh zing.

Step 11: Bring It All Together

Add the pork chops back into the pan and spoon the sauce over them.
Let everything heat through for 3–5 mins. And that’s it — ready to serve!

What To Serve with Pork Chops?

You’ve got so many options here, but I’ll tell you what I love:

• Mashed potatoes – Because that sauce needs something to soak into.
• Roasted carrots – A little sweet, a little charred, perfect contrast.
• Green beans or broccoli – For some crunch and color.
• Garlic bread – You know I’m using it to mop up that sauce.

Basically, go with anything that’s cozy and kinda carb-y.

The Sauce is the Star — Here’s Why

Let’s be real: the pork is great, but this sauce? She’s the moment.

It’s creamy, cheesy, herby, garlicky… and somehow both comforting and a little fancy.
It coats the pork like a hug, but it’s also amazing drizzled over veggies, mashed potatoes, or honestly, straight on a spoon.

I’ve made this sauce for chicken, shrimp, even pasta. It just works. And once you taste it, you’ll be hooked too.

Recipe Tips and Variations:

• Pork Tip: Bone-in pork chops are juicier. But boneless works in a pinch — just don’t overcook them!
• Sear in Batches: Crowding the pan = soggy pork. Give those chops some space.
• No Wine? Sub with more broth. It’ll still taste awesome.
• More Veggies? Toss in spinach, mushrooms, or asparagus to the sauce while it simmers.
• Cheese Swap: Try Pecorino Romano or a sharper aged Parmesan for more bite.
• Spice It Up: Add crushed red pepper for a little heat.

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Final Bite (from me, Kelsey )

These Garlic Parmesan Pork Chops are everything I want in a weeknight dinner — quick, flavorful, and makes you feel like you’re eating something way fancier than it is.

It’s one of those “make it once, crave it forever” kinda recipes.

So next time you’re staring at a pack of pork chops and wondering what the heck to do with them…
Make this.

You’ll thank me later.