This Garlic Parmesan Pork Chops recipe has tender pork chops smothered in the most flavorful sauce with plenty of garlic, freshly shredded Parmesan cheese, white wine, and delicious seasonings. 

Be sure to try my Roasted Pork Tenderloin and Pork Stew recipes next!

Garlic Parmesan Pork Chops in a skillet with a spoon on the side and parsley on top.

Garlic Parmesan Pork Chops

This might be my all-time favorite way to enjoy pork chops! This garlic-infused sauce has hints of savory Parmesan, an incredible white wine reduction, a hint of cream, and the best seasonings and flavor enhancers. 

Trust me when I say, you’re not going to be able to stop eating it! (And there is plenty of sauce, so feel free to spoon some over mashed potatoes or pasta!)

I have everything you need to know to make these pork chops ultra flavorful and tender. And don’t miss my Pro Tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Sprinkle each side of the pork chops with salt, pepper, and Italian seasoning and let them sit for 35-45 minutes. This brining technique makes them more tender, flavorful, and juicy. If short on time, season  just before searing. 

Sprinkle each side with flour. Heat olive oil and sear the pork in batches until golden brown and crisp. Set aside.

A plate of pork chops before and after being seared.

Deglaze the skillet with white wine and reduce by half. Add garlic, butter, and flour and cook for 2 minutes. Add sauce mixture in small splashes, stirring continuously. Bring to a boil and allow it to thicken, then reduce to a simmer. Simmer/reduce for 12 minutes.

Deglazing a skillet with white wine and added garlic parmesan sauce.

Add the Parmesan cheese gradually over low heat. Stir in the lemon juice (optional) and add the pork chops back. Spoon the sauce on top and heat through for up to 5 minutes. Serve with mashed potatoes and roasted vegetables of choice!

A skillet with Garlic Parmesan Sauce with pork chops being added.

Best Pork Chops to Use

  • Center cut, Bone-in Pork Chops – pictured in this recipe
    • These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be.
    • Aim for nicely marbled meat, about 1 to 1.5 inches thick.
  • Loin Chops
    • These may also be used, although they are a leaner cut.
  • Boneless Chops
    • These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.

Pro Tips

  • Salting the Pork: If you’re able to season the pork chops and let them sit for 35-45 minutes, you can salt the pork more liberally than you normally would, as the salt will penetrate through the surface and flavor it inside as well. The exact amount of salt will vary, as it depends on the cut and size of pork chops used. 
  • Searing: Sear the pork chops in batches, don’t overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it’s side to sear the edges as well. Adjust heat up/down as needed while you sear.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this recipe, chicken broth can be used instead.
  • Cheese: Grate the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use  Belgioioso Parmesan.
  • Vegetable Pairings: Roasted Broccoli, Green Beans, and carrots are great with this recipe.  
  • Potato Pairings: Smashed, Mashed, Roasted, Scalloped, and Greek Potatoes are my go-to choices for this recipe. Check out all of my potato recipes here!
  • Prefer Chicken? -Try my Parmesan Garlic Chicken recipe!
  • Gravy Master: A few drops of Gravy Master can add a darker color to the sauce if desired, this is totally optional. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

A Parmesan Garlic Pork Chop on top of mashed potatoes on a white plate with broccoli in the background.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 3.5 quart Braiser– This is the skillet I used that’s pictured in this recipe. It’s the perfect size for this and is what I use for many of my casseroles, pastas, and chicken dishes. 
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Meat Tenderizer– I use this almost every time I cook.
  • Kitchen Tongs– This is how I turn the pork while it sears.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Garlic Peeler– Makes it really easy to peel fresh garlic, (I do highly recommend fresh for this recipe if possible).
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Garlic Parmesan Pork Chops in a skillet with sauce and a wooden spoon on the side.

Garlic Parmesan Pork Chops

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 16 ratings
Servings: 4 people
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This Garlic Parmesan Pork Chops recipe has tender pork chops smothered in an ultra flavorful sauce with garlic, Parmesan cheese, white wine, and delicious seasonings. This sauce is truly amazing!

Ingredients

US Customary - Metric

Pork

  • 4 pork chops, I use center cut. See notes.
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • ¼ cup flour, see notes
  • 1-2 tablespoons olive oil

Sauce

  • 1 cup chicken broth
  • ¾ cup beef broth, can sub chicken broth
  • ¼ cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ chicken bouillon cube
  • ½ teaspoon EACH: onion powder, oregano, basil, parsley

Other

  • ¾ cup dry white wine, see notes
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup Parmesan cheese, freshly grated
  • 2 teaspoons fresh lemon juice, optional

Instructions

  • Place saran wrap over the pork and use the textured side of a meat mallet to pound the meat. This will make it more tender.
  • Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork more juicy. If you’re short on time, season the pork chops just before searing.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Sprinkle the pork with flour and rub it over the surface of each side.
  • Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.
  • Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
  • Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
  • Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8-10 minutes, stirring occasionally.
  • Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Add the lemon juice, if using.
  • Add the pork back and spoon the sauce on top. Heat through for 3-5 minutes. Garnish with parsley and serve with mashed potatoes and roasted carrots!

Notes

Pro Tips
  • Pork Chops: Center cut, Bone-in Pork Chops with nicely marbled meat, about 1 to 1.5 inches thick is best for this recipe. See blog post for other cut options.
  • Salting the Pork: If you’re able to season the pork chops and let them sit for 35-45 minutes, you can salt the pork more liberally than you normally would, as the salt will penetrate through the surface and flavor it inside as well. The exact amount of salt will vary, as it depends on the cut and size of pork chops used. 
  • Searing: Sear the pork chops in batches, don’t overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it’s side to sear the edges as well. Adjust heat up/down as needed while you sear.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this recipe, chicken broth can be used instead.
  • Cheese: Grate the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use  Belgioioso Parmesan.
  • Vegetable Pairings: Roasted Broccoli, Green Beans, and carrots are great with this recipe.  
  • Potato Pairings: Smashed, Mashed, Roasted, Scalloped, and Greek Potatoes are my go-to choices for this recipe. Check out all of my potato recipes here!
  • Prefer Chicken? -Try my Parmesan Garlic Chicken recipe!
  • Gravy Master: A few drops of Gravy Master can add a darker color to the sauce if desired, this is totally optional. 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 524kcal, Carbohydrates: 17g, Protein: 37g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 139mg, Sodium: 934mg, Potassium: 665mg, Fiber: 1g, Sugar: 3g, Vitamin A: 605IU, Vitamin C: 3mg, Calcium: 208mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie