Creamy Garlic Parmesan Pork Chops
Creamy garlic Parmesan pork chops are a show-stopping dinner easy enough for a weeknight. Tender pork chops smothered in a rich garlic cream sauce with Parmesan and herbs make a meal you won't soon forget!
Servings: 4
Ingredients
- 4 boneless pork chops (about 1 inch thick, 1 ½ pounds total)
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil (or any oil with a high smoke point)
- 3 tablespoons unsalted butter
- 4 cloves garlic (finely minced)
- 2 tablespoons all-purpose flour
- ¾ cup low sodium chicken broth
- 1 cup heavy cream
- ¼ teaspoon dried thyme
- ½ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Measure out 1 cup heavy cream; set it aside to warm up at room temperature until you’re ready to use it.
- Pat pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder.4 boneless pork chops, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon garlic powder
- Heat olive oil in a large skillet over medium heat. When oil is hot, add pork chops and sear for 6 to 8 minutes per side, or until golden brown and the internal temperature reaches 145°F. Transfer to a plate and tent loosely with foil. Carefully clean out the pan with paper towels.1 tablespoon olive oil
- Over medium low heat, melt butter in the skillet. Once the butter is melted, stir in minced garlic and cook for 30 seconds until fragrant.3 tablespoons unsalted butter, 4 cloves garlic
- Sprinkle flour into the pan and whisk continuously for 1 minute to form a light roux.2 tablespoons all-purpose flour
- Slowly pour in chicken broth while whisking to prevent lumps. Simmer 2 to 3 minutes until slightly thickened.¾ cup low sodium chicken broth
- Stir in heavy cream and thyme. Bring to a gentle simmer (do not boil) and cook 3 to 5 minutes until sauce begins to thicken.1 cup heavy cream, ¼ teaspoon dried thyme
- Reduce heat to low and stir in Parmesan until melted and smooth.½ cup shredded Parmesan cheese
- Return pork chops to the skillet, leaving accumulated juices on the plate (the extra juice tends to thin the sauce). Spoon sauce over the top of the pork chops, and simmer 2 to 3 minutes until heated through.
- Sprinkle with fresh parsley before serving.2 tablespoons chopped fresh parsley
Notes
- Pork: If you use thicker or thinner pork chops, adjust the cooking time accordingly. Bone-in pork chops will take longer to cook, too.
- Recipe variations: If you like, sauté sliced onions or mushrooms in the butter before adding the garlic and flour. Baby spinach could be stirred into the sauce before adding the pork; it cooks very quickly. This recipe could also be used for boneless skinless chicken breasts (cook until internal temperature reaches 165°F).
- Storage & reheating: Refrigerate leftover pork chops in a covered container for up to 3 days. I like to slice the pork or chop it into bite-sized pieces before refrigerating; it reheats more quickly and evenly. To reheat, warm the pork and sauce gently in a skillet over low heat or in the microwave. If the sauce seems too thick, thin it with a bit of broth or milk.
Nutrition
Serving: 1pork chop (6 oz.) with sauce | Calories: 602kcal | Carbohydrates: 7g | Protein: 46g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 211mg | Sodium: 898mg | Potassium: 802mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1407IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 2mg
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