Garlic Parmesan Pork Chops: Savory & Easy Recipe!

Name: Garlic Parmesan Pork Chops: Savory & Easy Recipe!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 bone-in or boneless pork chops (about 1-inch thick, 6-8 oz each); Bone-in have more flavor, boneless are easier to eat—your call; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika (adds color and subtle flavor); 2 tbsp olive oil or vegetable oil; 2 tbsp butter; 3 tbsp butter; 6-8 cloves garlic, minced (don’t be shy—more garlic = more happiness); 1 cup heavy cream; 1/2 cup chicken broth (low sodium preferred); 3/4 cup freshly grated Parmesan cheese (NOT the shaker stuff—get the real deal); 1 tsp Italian seasoning; 1/2 tsp dried thyme; Salt and black pepper to taste; Fresh parsley for garnish (optional but makes it look professional); 1/4 tsp red pepper flakes for a kick; 1 tbsp Dijon mustard for tanginess; Splash of white wine for depth; Squeeze of lemon juice for brightness; Large oven-safe skillet (cast iron is ideal); Meat thermometer (optional but helpful); Tongs; Whisk or wooden spoon

By Tyla | Last modified on Nov 21, 2025

Featured in: Dinner - Lunch

Okay, so imagine if someone took perfectly seared pork chops—which are already pretty great—and then drowned them in a creamy, garlicky, cheesy sauce that makes you want to lick the pan when no one’s looking. That’s exactly what’s happening here. Garlic Parmesan Pork Chops are basically juicy, golden-brown pork chops swimming in a rich cream sauce loaded with garlic, Parmesan, and enough butter to make your cardiologist send a strongly worded email. They’re restaurant-quality fancy but actually stupid easy to make, and they come together in one pan in about 30 minutes. I made these for a regular Tuesday dinner once and my partner looked at me like I’d just solved world hunger. Another time I served them to guests and they asked if I’d taken cooking classes. Nope, just followed a recipe and added an irresponsible amount of garlic.

Why You’ll Love This Recipe

Restaurant fancy, home cook easy. These look and taste expensive but require minimal skills and basic ingredients.

One pan wonder. Sear the chops, make the sauce in the same pan. Less dishes = more time to eat.

Ready in 30 minutes. Faster than takeout and infinitely better. Weeknight dinner solved.

That sauce though. Creamy, garlicky, cheesy perfection that you’ll want to drink with a straw (don’t, but also, no judgment).

Juicy every time. The cooking method keeps the pork chops tender and moist, not dry and sad.

Impressive without trying. Serve these and people think you’re a culinary genius. Let them believe it.

The Good Stuff You’ll Need

For the Pork Chops:

4 bone-in or boneless pork chops (about 1-inch thick, 6-8 oz each)
Bone-in have more flavor, boneless are easier to eat—your call
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika (adds color and subtle flavor)
2 tbsp olive oil or vegetable oil
2 tbsp butter

For the Garlic Parmesan Sauce:

3 tbsp butter
6-8 cloves garlic, minced (don’t be shy—more garlic = more happiness)
1 cup heavy cream
1/2 cup chicken broth (low sodium preferred)
3/4 cup freshly grated Parmesan cheese (NOT the shaker stuff—get the real deal)
1 tsp Italian seasoning
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish (optional but makes it look professional)

Optional Add-ins:

1/4 tsp red pepper flakes for a kick
1 tbsp Dijon mustard for tanginess
Splash of white wine for depth
Squeeze of lemon juice for brightness

Equipment:

Large oven-safe skillet (cast iron is ideal)
Meat thermometer (optional but helpful)
Tongs
Whisk or wooden spoon

Let’s Do This

Step 1: Prep the Pork Chops

Pat the pork chops completely dry with paper towels. This is CRUCIAL for a good sear. Wet meat steams instead of browns.

In a small bowl, mix together salt, pepper, garlic powder, and paprika.

Season both sides of each pork chop generously with the spice mixture. Press it into the meat so it sticks.

Let the chops sit at room temperature for 10-15 minutes while you prep everything else. Cold meat from the fridge doesn’t cook evenly.

Step 2: Sear the Pork Chops

Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp butter. Let the butter melt and foam.

Carefully place the pork chops in the hot pan. Don’t crowd them—work in batches if needed.

Sear for 4-5 minutes on the first side WITHOUT MOVING THEM. Resist the urge to peek or fiddle. Let them develop that gorgeous golden crust.

Flip and sear the other side for another 3-4 minutes until deeply golden brown.

The internal temperature should reach 145°F for medium (slightly pink center) or 160°F for well done. Use a meat thermometer if you have one.

Transfer the seared pork chops to a plate and tent loosely with foil. They’ll finish cooking in the sauce later.

Step 3: Make the Garlic Parmesan Sauce

In the same pan (don’t wash it—all that brown stuff is FLAVOR), reduce heat to medium.

Add 3 tbsp butter and let it melt.

Add minced garlic and sauté for 30-60 seconds until fragrant. Don’t let it burn or it’ll taste bitter.

Pour in chicken broth and scrape up all those delicious brown bits from the bottom of the pan with a wooden spoon. This is called deglazing and it’s where the magic happens.

Add heavy cream and stir to combine.

Bring to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.

Reduce heat to low and stir in Parmesan cheese, Italian seasoning, and thyme. Whisk until the cheese melts completely and the sauce is smooth and creamy.

Taste and season with salt and pepper. Remember, Parmesan is salty, so go easy on the salt at first.

Step 4: Finish the Pork Chops in the Sauce

Return the pork chops (and any accumulated juices) to the pan, nestling them into the sauce.

Spoon sauce over the top of each chop.

Let them simmer gently in the sauce for 3-5 minutes. This ensures they’re cooked through and lets them absorb all that garlicky goodness.

If using bone-in chops, they might need an extra minute or two.

The sauce should be thick and coating the chops beautifully. If it’s too thin, let it simmer a bit longer. Too thick? Add a splash of cream or broth.

Step 5: Garnish and Serve

Remove from heat and sprinkle with fresh chopped parsley.

Serve immediately while everything is hot and the sauce is silky.

Spoon extra sauce over the chops and whatever side dishes you’re serving.

Try not to eat all four chops yourself. This is genuinely difficult.

Serving Suggestions

These pork chops are rich and saucy, so pair them with sides that can soak up that incredible sauce:

Mashed potatoes (the sauce + mashed potatoes = heaven)
Creamy polenta or grits
Rice or risotto
Pasta (fettuccine or penne work great)
Roasted or steamed broccoli
Garlic green beans
Crusty bread for soaking up every last drop of sauce
Caesar salad to cut through the richness
Roasted Brussels sprouts with bacon

Switch It Up

Mushroom Garlic Parmesan: Add 8 oz sliced mushrooms when you sauté the garlic for an earthy, meaty addition.

Sun-Dried Tomato: Add 1/3 cup chopped sun-dried tomatoes to the sauce for tangy sweetness.

Spinach Addition: Stir in 2 cups fresh spinach at the end and let it wilt into the sauce.

Bacon Lovers: Top with crispy crumbled bacon before serving for smoky richness.

Lemon Garlic: Add zest and juice of 1 lemon to the sauce for bright, fresh flavor.

Cajun Style: Add 1 tbsp Cajun seasoning to the pork chop rub for a spicy kick.

Chicken Version: Use chicken breasts instead of pork chops. Same method, same deliciousness.

White Wine Cream Sauce: Add 1/4 cup white wine when deglazing for extra depth.

Storage and Make-Ahead Tips

These are best fresh, but leftovers are still pretty amazing.

Refrigerate: Store pork chops and sauce in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if the sauce thickened too much.

Freeze: Not ideal because cream sauces can separate when frozen, but if you must, freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to recombine.

Meal prep: Season and sear the chops ahead, then refrigerate. Make the sauce fresh when ready to serve.

Make sauce ahead: Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently and sear fresh pork chops.

Reheat properly: Low and slow is key. High heat will dry out the pork and make the sauce grainy.

Don’t microwave if possible: Reheating in a skillet maintains texture much better than microwaving.

Why This Works So Damn Well

This recipe is scientifically engineered for maximum deliciousness.

Drying the meat before searing ensures proper browning. Moisture is the enemy of a good crust.

High heat sear creates the Maillard reaction which develops complex, savory flavors and that gorgeous golden crust.

Not moving the meat while searing allows the crust to form properly instead of just steaming.

Deglazing captures all the flavor stuck to the bottom of the pan (called fond) and incorporates it into the sauce.

Heavy cream creates a silky, stable sauce that won’t curdle or separate like milk would.

Freshly grated Parmesan melts smoothly into the sauce. Pre-grated cheese has anti-caking agents that make it grainy.

Finishing the chops in the sauce keeps them moist and infuses them with flavor while ensuring they’re perfectly cooked.

The combo of butter, garlic, and Parmesan hits all the savory, umami notes your taste buds crave.

When to Make This

Date Night at Home: Way more impressive than reservations and you can eat in your pajamas.

Sunday Dinner: Fancy enough for special occasions, easy enough for a regular Sunday.

Weeknight Winner: 30 minutes from start to finish means no excuses for takeout.

Impressing the In-Laws: Serve this and they’ll finally approve of your life choices.

Meal Prep Monday: Make extra for lunches throughout the week.

Special Occasions: Birthday dinners, anniversaries, celebrations—this fits any fancy event.

Comfort Food Craving: Rich, creamy, satisfying—everything you need when you need a hug in food form.

Questions People Actually Ask

Q: My pork chops are dry and tough. What happened? A: You overcooked them. Pork is safe at 145°F with a slight pink center. Anything over 160°F will be dry. Use a meat thermometer.

Q: The sauce is grainy and separated. Why? A: Either the heat was too high or you used pre-grated Parmesan. Use freshly grated cheese and keep the heat at medium-low when making the sauce.

Q: Can I use milk instead of heavy cream? A: You can, but the sauce won’t be as rich and creamy, and it’s more likely to curdle. If you must, use whole milk and add a tablespoon of flour to help thicken it.

Q: My sauce is too thin. How do I fix it? A: Let it simmer longer to reduce and thicken. Or make a slurry with 1 tsp cornstarch + 1 tbsp cold water, whisk it in, and simmer for a minute.

Q: The garlic burned and tastes bitter. A: You cooked it on too high heat or for too long. Garlic burns fast. Sauté for only 30-60 seconds until fragrant, not browned.

Q: Can I use boneless pork chops? A: Absolutely. They cook a bit faster, so reduce cooking time by 1-2 minutes per side.

Q: What if I don’t have Italian seasoning? A: Mix equal parts dried basil, oregano, and thyme. Or just use more thyme and garlic—it’ll still be delicious.

Q: My pork chops stick to the pan. Help! A: Your pan wasn’t hot enough, or you moved them too soon. Let them develop a crust before trying to flip—they’ll release naturally when ready.

Q: Can I make this without wine/broth? A: Yes! Use all chicken broth, or replace with more cream (though it’ll be VERY rich). You could also use vegetable broth in a pinch.