Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~2g
- Sodium: ~680mg
- Fat: ~2g
- Carbohydrates: ~6g
- Protein: ~42g