Description
This Garlic Parmesan Pork Chops recipe features tender, juicy pork chops seared to perfection and smothered in a rich, creamy garlic Parmesan sauce. Infused with Italian herbs, white wine, and a touch of honey, this comforting dish is perfect for a flavorful family dinner served alongside mashed potatoes and roasted carrots.
Ingredients
Scale
Pork Chops
- 4 center-cut pork chops
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 1 cup chicken broth
- ¾ cup beef broth (or 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 oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons fresh lemon juice (optional)
Instructions
- Pound the pork chops. Place a piece of saran wrap over each pork chop and gently pound using the textured side of a meat mallet to tenderize the meat and ensure even thickness.
- Season the pork chops. Season both sides with salt, pepper, and Italian seasoning. If time permits, let them sit at room temperature for 35-45 minutes to allow the salt to penetrate and enhance juiciness, otherwise season just before searing.
- Prepare the sauce ingredients. 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.
- Flour the pork chops. Sprinkle the ¼ cup flour over both sides of the pork chops and rub it evenly to coat the surface. This helps create a nice crust when searing.
- Sear the pork chops. Heat olive oil in a large skillet over medium-high heat. Add pork chops in batches, searing each side for about 2-3 minutes on the first side and 1-2 minutes on the second side, adjusting time for thickness. Remove the chops and let them rest.
- Deglaze with wine. Turn the heat off, pour in the dry white wine, and then set the heat to medium. Scrape the bottom and sides of the skillet with a silicone spatula to loosen browned bits (fond). Bring to a gentle bubble and reduce for 2 minutes. Add minced garlic and cook 2-3 minutes until liquid has reduced by half.
- Make the roux. Add butter and 3 tablespoons flour to the skillet, stirring constantly to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add sauce mixture. Gradually pour in the prepared sauce in small splashes while stirring continuously. Bring the mixture to a boil, then reduce heat to a simmer. Let simmer and reduce for about 8-10 minutes, stirring occasionally.
- Add Parmesan and lemon juice. Lower heat to low and gradually stir in the freshly grated Parmesan cheese until melted and smooth. Add fresh lemon juice if desired for brightness.
- Finish the dish. Return the pork chops to the skillet, spoon the sauce over them, and heat through for 3-5 minutes. Garnish with parsley and serve hot with mashed potatoes and roasted carrots.
Notes
- Using center-cut pork chops ensures even cooking; bone-in or boneless are fine but adjust cooking times accordingly.
- Allowing pork chops to rest at room temperature before cooking helps them cook evenly and improves tenderness.
- Dry white wine adds depth to the sauce, but it can be omitted or substituted with more broth if preferred.
- Freshly grated Parmesan cheese melts better and imparts superior flavor compared to pre-grated varieties.
- Spoon sauce continuously over pork to keep them moist and flavorful during the final heating step.
