Garlic Parmesan Pork Chops (Skillet OR Oven-Finished)

Alright, these garlic parmesan pork chops? They’re juicy, crispy, and loaded with bold, savory flavor in every bite. Golden on the outside, tender on the inside—and ready in no time.

I made them one night when I wanted something easy but still packed with flavor. Coated the pork chops in a mix of garlic, parmesan, and breadcrumbs, then pan-fried them ’til crispy. The smell alone had everyone asking what was for dinner.

They’ve got that perfect crunch, a cheesy garlic kick, and they go with just about anything—salad, pasta, mashed potatoes, you name it. No marinade, no oven, just one skillet and a few simple ingredients.

If you’re looking for a quick weeknight dinner that still feels special, these pork chops are it. Let’s get that pan hot—you’re gonna love how easy and tasty they are.

Why You’ll Love This Recipe

• Restaurant-Level Flavor at Home: The garlic-Parmesan sauce clings to each chop, creating a dish that feels both hearty and elegant without complicated steps.
• Perfect Texture: Light flour dredging creates a golden, crispy exterior while locking in the pork’s natural juices for a tender, moist interior.
• Balanced Creamy Sauce: The sauce is rich but not heavy—brightened with lemon juice, lifted with white wine, and rounded out by a touch of Dijon and Worcestershire.
• One Pan Wonder: Everything cooks in one skillet, which means less cleanup and more flavor as those fond bits from searing go right into the sauce.
• Flexible & Forgiving: Works equally well with bone-in or boneless pork chops, and you can finish entirely on the stovetop or pop it into the oven.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes — This includes seasoning and dredging the chops, plus measuring out your sauce ingredients.
• Cook Time: 25 minutes — Most of it is hands-on, though you can finish in the oven to simplify the final step.
• Total Time: ~40 minutes

Servings:
This recipe makes enough for 4 hearty portions. If serving with simple sides like mashed potatoes or roasted vegetables, each pork chop can easily feed one adult.

Difficulty:
This recipe is easy to moderate. You’ll need to multitask slightly—sear, then build a sauce—but no technical cooking skills are required. If you’re new to making pan sauces, this is a great introduction.

Pork Chop Thickness & Doneness Tip:
Use pork chops that are ¾ to 1 inch thick. Thinner cuts can dry out too quickly. Aim for an internal temperature of 145°F (63°C) and let them rest before serving to preserve juiciness.

Required Kitchen Tools

To ensure smooth cooking, gather these tools beforehand:

• Large Skillet: A 12-inch skillet is ideal. Cast iron or stainless steel works best for browning.
• Tongs: Helps turn the chops cleanly without piercing the meat.
• Meat Thermometer: Recommended for perfect doneness—no guesswork.
• Shallow Dredging Dish or Plate: For coating the chops evenly in flour and seasoning.
• Microplane or Grater: To finely grate fresh Parmesan cheese for the sauce.
• Small Whisk or Fork: Useful for incorporating ingredients smoothly into the sauce.

Ingredients for Garlic Parmesan Pork Chops

Here’s a breakdown of every ingredient used—and why it matters. Exact amounts are listed in the recipe card later.

For the Pork:

• Pork Chops (4 total): Choose bone-in for more flavor or boneless for quicker cooking. Look for chops with some marbling for better moisture retention.
• Salt & Black Pepper: Essential seasoning to enhance the meat before dredging.
• Italian Seasoning: A blend of oregano, basil, rosemary, and thyme—adds herby warmth.
• All-Purpose Flour: Creates a thin crust on the pork and helps the sauce thicken later.
• Olive Oil: Used for pan-searing. Choose a light or medium-bodied olive oil with a neutral flavor.

For the Garlic Parmesan Sauce:

• Butter (unsalted): Forms the base of the sauce; sautéing garlic in butter brings out its sweetness without burning.
• Fresh Garlic (4 cloves, minced): Adds aroma and depth—avoid jarred garlic if possible for best results.
• Dry White Wine (¾ cup): De-glazes the pan, lifting up browned bits that enrich the sauce. Also balances the cream’s richness.
• Chicken Broth (1 cup): Provides a savory liquid base for the sauce and helps control the consistency.
• Beef Broth (¾ cup, optional): Adds deeper umami and a richer sauce color. You can substitute more chicken broth if preferred.
• Heavy Cream (¼ cup): Gives the sauce its luxurious, velvety texture. Don’t substitute with milk—fat is essential here.
• Worcestershire Sauce (1 tsp): Brings a subtle tang and background savoriness.
• Dijon Mustard (1 tsp): Helps emulsify the sauce and adds complexity.
• Honey (1 tsp): Balances acidity and salt with a hint of sweetness.
• Chicken Bouillon Cube (½ cube): Intensifies the meaty base flavor without needing long cooking time.
• Freshly Grated Parmesan Cheese (½ cup): Melts into the sauce for body and flavor. Pre-shredded cheese may not melt smoothly—use block cheese for best results.
• Lemon Juice (2 tsp, optional): A splash of acidity at the end lifts the whole dish.
• Dried Herbs & Spices:
  • Onion Powder (½ tsp) – gentle allium depth
  • Dried Oregano (½ tsp) – enhances the Italian flavor base
  • Dried Basil (½ tsp) – adds brightness
  • Dried Parsley (½ tsp) – finishes the dish with light herby notes

Variations for Garlic Parmesan Pork Chops

• Bone-In vs. Boneless: Bone-in chops offer more flavor and tend to stay juicier, but boneless cooks faster and is easier to portion.
• Herb Swaps: Try using fresh herbs like thyme, sage, or rosemary if you have them on hand—just add them to the pan while the sauce simmers.
• Extra Garlic: If you’re a garlic lover, feel free to double the amount or add roasted garlic for deeper sweetness.
• No Wine? No Problem: You can substitute white wine with more broth and a splash of lemon juice or apple cider vinegar to retain the acidity.
• Low-Carb Option: Skip the dredging flour step and pan-sear the seasoned chops directly in olive oil. The sauce will still thicken slightly from the cream and cheese.
• Add Mushrooms: Sauté sliced mushrooms after searing the pork for an earthier flavor that complements the creamy sauce.

How to Make Garlic Parmesan Pork Chops: Step-by-Step Instructions

1. Prepare and Dredge the Pork Chops

1. Pat pork chops dry using paper towels to ensure a good sear.
2. Season both sides with salt, black pepper, and a light sprinkle of Italian seasoning.
3. On a shallow plate, mix flour with a pinch of Italian seasoning.
4. Lightly dredge each chop in the flour mixture, tapping off excess. This will form a delicate crust during searing and help thicken the sauce later.

2. Sear the Pork Chops

1. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Once hot, place the pork chops in the pan (don’t overcrowd).
3. Cook for 3–4 minutes per side, until golden brown. If your chops are thick, you can sear the sides too.
4. Remove the seared chops from the pan and set aside on a plate. They don’t need to be fully cooked yet—just browned.

3. Build the Garlic Parmesan Sauce

1. Lower heat to medium. In the same skillet, add 3 tablespoons of butter.
2. Once melted, stir in the minced garlic and sauté for 30 seconds, just until fragrant—don’t let it brown.
3. Add dry white wine and scrape the bottom of the pan to lift up all the flavorful brown bits.
4. Stir in the chicken broth, beef broth (if using), Dijon mustard, Worcestershire sauce, and honey.
5. Sprinkle in onion powder, oregano, basil, and parsley. Drop in ½ a bouillon cube and stir well.
6. Slowly pour in the heavy cream, whisking to combine.
7. Let the sauce simmer gently for 3–5 minutes until slightly thickened.
8. Stir in grated Parmesan cheese, mixing until melted and smooth. Add lemon juice if using. Taste and adjust seasoning if needed.

4. Return the Pork Chops to the Sauce

1. Nestle the pork chops back into the skillet, along with any juices they released.
2. Spoon some sauce over the top of each chop.
3. Cover the skillet with a lid and reduce heat to low.
4. Simmer gently for 5–8 minutes, or until pork reaches an internal temperature of 145°F (63°C).

Optional Oven Finish:
If your skillet is oven-safe, you can transfer the skillet (uncovered) to a preheated 375°F (190°C) oven and bake for 8–10 minutes, until the pork is fully cooked and the sauce thickens slightly more.

5. Rest and Serve

1. Remove the pan from heat and let the chops rest in the sauce for 5 minutes before serving.
2. Spoon the garlic Parmesan sauce over each portion and garnish with fresh parsley or more grated Parmesan, if desired.

Serving and Decoration

How to Serve Garlic Parmesan Pork Chops

These pork chops pair well with both cozy and fresh sides. Here are a few serving ideas:

• Mashed Potatoes or Creamy Polenta: Perfect for soaking up the rich garlic-Parmesan sauce.
• Buttered Egg Noodles or Orzo: Let the sauce coat the pasta for a full meal.
• Steamed Broccoli, Green Beans, or Roasted Asparagus: Their clean flavor contrasts the richness of the sauce.
• Crusty Bread or Dinner Rolls: Ideal for wiping the plate clean—this sauce is too good to waste.
• Simple Salad: A fresh arugula or mixed greens salad with lemon vinaigrette balances the richness nicely.

Optional Garnishes

• Fresh Parsley: Adds color and brightness.
• Extra Parmesan: A final dusting right before serving enhances the cheesy flavor.
• Lemon Zest: Adds a pop of citrus aroma if using lemon in the sauce.

Storing Garlic Parmesan Pork Chops

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and pork together to retain moisture.
• Freezer: You can freeze pork chops with sauce for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth or cream.
• Reheating Tips: Reheat covered over low heat on the stovetop or in the microwave at 50% power. Stir sauce occasionally to prevent separation.

Tips and Tricks for Success

• Don’t Skip the Dredge: It helps the pork sear better and thickens the sauce naturally.
• Use Fresh Parmesan: Pre-shredded cheese often contains anti-caking agents that resist melting.
• Avoid Overcooking: Pork is done at 145°F. Letting it rest helps juices redistribute and keeps it tender.
• Deglaze with Wine Properly: Scrape the skillet after adding wine—this step builds flavor into your sauce.

Nutrition

Nutrient	Amount (per serving)
Calories	420
Protein	35g
Carbohydrates	7g
Sugars	2g
Fiber	<1g
Fat	27g
Saturated Fat	12g
Cholesterol	125mg
Sodium	520mg
Calcium	180mg

Nutrition values are estimates based on standard ingredients and portion size.

Garlic Parmesan Pork Chops FAQs

Can I use pork tenderloin instead of pork chops?
Yes, just slice it into medallions and cook slightly shorter. It will still work well with the sauce.

What can I use instead of white wine?
Use extra chicken broth with 1–2 teaspoons of lemon juice or white vinegar for acidity.

Can I make this sauce ahead?
The sauce can be made a few hours ahead and kept warm on low, but it’s best made fresh for the smoothest texture.

Will the sauce thicken more as it sits?
Yes. As it cools, the Parmesan and cream will naturally thicken. Reheat gently and add broth to loosen if needed.

Conclusion

These Garlic Parmesan Pork Chops deliver everything you want in a comforting, flavorful dinner: juicy meat, a creamy garlic-rich sauce, and a cooking process that’s straightforward yet satisfying. Whether you serve it over mashed potatoes or with a crisp green salad, this dish earns a permanent spot on your dinner rotation.