Description
Garlic Parmesan Pork Chops are tender, juicy pork chops seared to perfection and simmered in a rich, creamy garlic Parmesan sauce with hints of white wine and herbs. This elegant yet easy recipe makes a comforting and flavorful meal, perfect for a family dinner paired with mashed potatoes and roasted carrots.
Ingredients
Scale
Pork Chops
- 4 pork chops (center cut)
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup flour (for dredging)
- 1-2 tablespoons olive oil
Sauce Ingredients
- 1 cup chicken broth
- ¾ cup beef broth (can substitute 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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons fresh lemon juice (optional)
Instructions
- Pound the Pork Chops: Place saran wrap over the pork chops and use the textured side of a meat mallet to pound the meat, tenderizing the pork chops evenly.
- Season the Meat: Season both sides of the pork chops with salt, pepper, and Italian seasoning. For best flavor, let them sit at room temperature for 35-45 minutes before cooking; if pressed for time, season just before searing.
- Prepare the Sauce Mixture: In a large measuring cup with a spout, combine chicken broth, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley. Set aside.
- Dredge the Pork Chops: Sprinkle flour over the pork chops and rub it evenly on both sides to create a light coating.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Sear pork chops in batches for 2-3 minutes on the first side and 1-2 minutes on the second side; thicker cuts may require slightly longer. Remove pork chops from skillet and let rest.
- Deglaze with Wine: Turn heat off, add the white wine, then set heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening browned bits (fond). Let the wine bubble gently and reduce for 2 minutes.
- Add Garlic and Reduce: Add minced garlic to the skillet and cook for 2-3 minutes until the liquid reduces by half, enriching the flavor.
- Create the Roux: Add butter and flour to the skillet and stir continuously for 1-2 minutes to cook off the raw flour taste and thicken the base of the sauce.
- Add Sauce Mixture: Slowly pour the prepared sauce mixture into the skillet in small splashes, stirring constantly. Bring the sauce to a boil, then reduce heat to a simmer. Let simmer for 8-10 minutes until sauce thickens, stirring occasionally.
- Incorporate Cheese and Lemon: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese, mixing well until melted. Add fresh lemon juice if desired for a bright finish.
- Finish Cooking Pork Chops: Return pork chops to the skillet, spoon sauce over them, and heat through for 3-5 minutes.
- Serve: Garnish with fresh parsley and serve hot, ideally with mashed potatoes and roasted carrots for a complete meal.
Notes
- Use center-cut pork chops for even cooking and tenderness.
- Allowing pork chops to rest at room temperature after seasoning improves flavor and juiciness.
- Flour dredging helps achieve a nice sear and thickens the sauce.
- If dry white wine is unavailable, substitute with extra chicken broth but reduce accordingly.
- Freshly grated Parmesan adds depth and creaminess to the sauce; pre-grated varieties may not melt as well.