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