Garlic Parmesan Pork Chops

This Garlic Parmesan Pork Chops recipe delivers tender pork chops coated in a rich, flavorful sauce full of garlic, Parmesan, and a touch of white wine. The sauce is comforting yet elegant, perfect for a weeknight dinner or a special occasion. The combination of garlic and Parmesan cheese enhances the pork's natural flavors while the white wine adds a subtle acidity that balances the richness. This recipe will quickly become your goto when you want a restaurantworthy meal at home.

I first made this during a family dinner when I wanted something impressive but easy. Now everyone asks for it whenever we have guests over because the sauce is just irresistible.

Ingredients

• Center cut bone in pork chops: choose chops about 1 to 1.5 inches thick for the juiciest results
• Salt and freshly cracked black pepper: essential for seasoning and bringing out the pork’s flavor
• Italian seasoning: adds herby depth that complements garlic and Parmesan
• All purpose flour: used for dredging the pork chops to get a beautiful golden crust when seared
• Extra virgin olive oil: for a flavorful sear pick a good quality oil with a fruity note
• Dry white wine such as Chardonnay Pinot Grigio or Sauvignon Blanc: provides acidity and helps deglaze the pan adding layers to the sauce
• Garlic cloves: fresh garlic is a must for that aromatic punch
• Unsalted butter: enriches and thickens the sauce
• Freshly shredded Parmesan cheese: use cheese grated from a block for better melting and taste
• Lemon juice (optional): brightens and balances the richness of the sauce

Instructions

Sear the Pork Chops:

Season both sides of the pork chops with salt pepper and Italian seasoning. Let them rest for 35 to 45 minutes to allow the salt to penetrate and tenderize the meat. If short on time season just before cooking. Lightly coat both sides with flour. Heat olive oil in a large skillet over medium high heat. Sear the pork chops in batches without crowding the pan until each side is golden brown and crisp about 3 to 5 minutes per side. Use tongs to sear the edges of the chops for extra caramelization. Remove the chops from the skillet and set aside.

Deglaze and Build the Sauce:

Pour the white wine into the hot skillet to deglaze scraping up the browned bits stuck to the pan. Let the wine reduce by half over medium heat. Add minced garlic and butter then sprinkle a little flour into the skillet and cook while stirring for about 2 minutes to form a roux which will thicken the sauce.

Add Sauce Liquids and Simmer:

Gradually whisk in small amounts of the sauce base while continuously stirring. Bring the mixture to a boil and let it thicken. Reduce the heat to low and simmer gently for about 12 minutes allowing the flavors to meld and the sauce to thicken properly.

Finish the Sauce and Combine:

Lower the heat and gradually add the freshly shredded Parmesan cheese stirring until melted and smooth. Stir in a splash of lemon juice if desired to brighten the sauce. Return the pork chops to the skillet spoon the sauce over them and warm through for up to 5 minutes. Serve immediately with mashed potatoes or your favorite vegetable sides.

My favorite part about this recipe is the sauce. It’s creamy yet bright with garlic and cheese and the subtle wine reduction brings it all together. The first time I made these pork chops my family was raving about how tender the meat was and how much they loved spooning the sauce over their potatoes. It quickly became a tradition in our home.

Storage Tips

Store leftover pork chops and sauce in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave. To freeze portion the chops and sauce separately if possible then thaw overnight before reheating. This keeps the texture fresh and sauce separated from the meat to avoid overcooking.

Ingredient Substitutions

If you don’t have Italian seasoning a mix of dried oregano basil and thyme works well. Chicken broth can replace white wine for a nonalcoholic or kid friendly version. Butter can be swapped with olive oil for a lighter sauce but it won’t be quite as rich. Parmesan can be replaced with Pecorino Romano for a sharper cheese flavor.

Serving Suggestions

Mashed potatoes creamy polenta or buttered egg noodles are perfect to soak up the extra sauce. Add a side of roasted broccoli green beans or glazed carrots for color and crunch. A simple crisp salad with lemon vinaigrette balances the richness of the dish nicely.

Serve immediately with mashed potatoes to soak up the sauce. Enjoy a restaurant quality meal at home.

Common Questions About the Recipe

→ What type of pork chops works best?

Bone-in, center-cut pork chops are preferred for their flavor and juiciness, but loin or boneless chops can also be used with careful seasoning.

→ How do I make the pork chops tender?

Salting the pork chops and letting them sit for 35-45 minutes allows the salt to penetrate the meat, enhancing tenderness and flavor.

→ Can I substitute the white wine in the sauce?

Dry white wines like Chardonnay or Pinot Grigio work best; however, chicken broth or non-alcoholic white wine can be used as alternatives.

→ What is the best way to get a crispy sear?

Sear the chops in batches without overcrowding the skillet and use kitchen tongs to brown the edges evenly.

→ What side dishes pair well with this dish?

Mashed potatoes, roasted broccoli, green beans, and carrots complement the flavors beautifully.

→ How should leftovers be stored?

Keep leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months for best quality.