Garlic Parmesan Pork Chops

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!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 524kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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 Garlic Parmesan Chicken or my Garlic Parmesan Chicken Pasta.
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