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A plate with creamy garlic parmesan pork chops smothered in rich gravy, white rice topped with savory sauce, and seasoned green beans, held by a gloved hand above a wooden surface.
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Garlic Parmesan Pork Chops

Golden-seared pork chops finished in a smooth garlic Parmesan cream sauce for an easy, flavor-packed skillet dinner.
Prep Time10 minutes
Cook Time25 minutes
Rest Time3 minutes
Total Time38 minutes
Course: Main Course
Cuisine: American
Keyword: creamy pork chops, garlic Parmesan pork chops, skillet pork chops
Servings: 4 servings

Ingredients

For the Pork Chops

  • 4 thick-cut boneless pork chops about 1 to 1 1/4 inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning

For the Garlic Parmesan Sauce

  • 3 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 tablespoon chopped fresh parsley
  • Black pepper to taste
  • Salt only if needed

Instructions

  • Pat the pork chops completely dry with paper towels. Season both sides with the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
  • Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the pork chops without crowding the skillet.
  • Sear the pork chops for 3–4 minutes per side, or until deeply golden brown. Transfer them to a plate. They do not need to be completely cooked at this stage.
  • Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 30–45 seconds, stirring constantly. Do not allow the garlic to brown.
  • Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits.
  • Add the heavy cream, Dijon mustard, Italian seasoning, and red pepper flakes, if using. Stir well and bring the sauce to a gentle simmer. Cook for 2–3 minutes.
  • Reduce the heat to medium-low. Gradually add the freshly grated Parmesan, stirring until completely melted and smooth. Taste the sauce before adding any additional salt.
  • Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the chops and cover loosely.
  • Simmer over low heat for 4–7 minutes, depending on the thickness of the pork, until the thickest part of each chop reaches 145°F.
  • Remove the skillet from the heat and let the pork chops rest in the sauce for three minutes. Finish with chopped parsley, cracked black pepper, and an optional light sprinkle of Parmesan.

Notes

  • Use freshly grated Parmesan and keep the heat low once it is added to prevent a grainy or separated sauce.
  • Begin checking the pork early and remove it from the heat at 145°F to keep it juicy.
  • Refrigerate leftovers for up to three days and reheat gently with a splash of broth or cream.

Nutrition

Calories: 428kcal | Carbohydrates: 5g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 1026mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1577IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 1mg