Garlic Parmesan Pork Chops
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
524 kcal
-
Course
Main Course
-
Cuisine
American
Garlic Parmesan Pork Chops
Description
Garlic Parmesan Pork Chops begin by tenderizing center-cut pork chops with a meat mallet, then seasoning them with salt, pepper, and Italian seasoning. The chops are lightly coated in flour before searing in olive oil until golden and crisp on the outside. After searing, a sauce is prepared by combining chicken and beef broth, dry white wine, heavy cream, Worcestershire sauce, Dijon mustard, honey, and a mix of herbs and aromatics including garlic, onion powder, oregano, basil, and parsley.
The sauce is cooked to develop flavor and then Parmesan cheese is stirred in to enrich it, creating a creamy, savory accompaniment to the pork. The garlic and Italian seasoning give the dish a layered herbal and mildly sharp flavor, while the wine and broths provide a balanced background. The pork remains juicy inside with a crisp flour crust from searing.
This recipe suggests pairing the pork chops with roasted or mashed potatoes and vegetables such as green beans or carrots to complement the richness. The sauce serves both as a flavor booster and a moistening element. Making the sauce ahead and reheating is possible, and leftovers freeze well. Recommended white wines include Chardonnay or Sauvignon Blanc, but chicken broth can be used as a substitute if needed.
Salting the pork chops in advance enhances flavor penetration and juiciness. Searing in batches prevents overcrowding, ensuring a good crust. Using freshly grated Parmesan improves the sauce texture and flavor compared to packaged shredded cheese.
Ingredients
Pork
- 4 pork chops I use center cut. See notes.
- salt
- black 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 onion powder each
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
Other
- ¾ cup white wine see notes, dry
- 4 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup Parmesan Cheese freshly grated
- 2 teaspoons lemon juice optional, fresh
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
- Use center-cut, bone-in pork chops about 1 to 1.5 inches thick for optimal results.
- If time permits, season the pork chops and let sit 35-45 minutes at room temperature to enhance flavor and juiciness.
- Sear pork chops in batches without overcrowding skillet and use tongs to sear edges for a crispy crust.
- Dry white wines like Chardonnay or Sauvignon Blanc are suggested for the sauce; chicken broth can substitute if needed.
- Freshly grate the Parmesan cheese for better melt and flavor in the sauce.
- This recipe pairs well with roasted or mashed potatoes and vegetables such as broccoli, green beans, or carrots.
- Leftovers freeze well and can be stored in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 934mg | 39% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
