Creamy garlic parmesan pork chops are a dish you’ll love and will have everyone at the dinner table asking for more. Perfectly seasoned pork chops smothered in a rich and creamy sauce - It’s affordable, easy to make, and takes no time at all to prepare!
Creamy Pork Chops
First, the pork chops are seasoned and seared on each side to get a crispy coating. Next, a flavorful creamy sauce is made using freshly grated parmesan and garlic.
This recipe is so rich and savory tasting and I know you're gonna love it. Plus it’s budget-friendly and so easy to make. With a few simple ingredients, you'll have this dish ready in no time!
Want to try more of my creamy recipes? Try my creamy Tuscan chicken or Tuscan salmon and creamy ranch chicken next!
Recipe Ingredients
- 4 pork chops - Pork chops can be bone-in or boneless but try to find them with a 1” thickness.
- salt and pepper - to season pork chops
- 2 Tbsp olive oil - or vegetable oil
- 1 Tbsp salted butter
Sauce:
- 2 Tbsp salted butter
- 4 garlic cloves - minced
- 2 Tbsp all purpose flour
- ¾ cup vegetable broth - or beef broth
- 1 ½ cups heavy cream - or half and half
- 8 oz grated fresh parmesan cheese - fresh parmesan works best (about 2 ½ cups)
- 1 tsp Italian seasoning
- ¼ tsp black pepper
How To Make Garlic Parmesan Pork Chops
Follow the steps below or see the full ingredients and instructions in the recipe card at the bottom of this blog post.
STEP ONE: After sitting at room temperature for 20 minutes, season both sides of the four pork chops with salt and pepper. Be generous with the spices in this step as they will add lots of flavor!
STEP TWO: Place a pot or deep frying pan over medium-high heat and allow it to come up to temperature. Next, add 1 Tbsp of butter and 2 Tbsp of olive oil and swirl or stir to cover the bottom.
STEP THREE: Place the pork chops in the pan and allow them to sear on each side for about 3-5 minutes (depending on thickness). Once seared, transfer them to a separate dish and set aside.
STEP FOUR: Now, reduce the heat to medium and add 2 Tbsp of salted butter to the pot. Once melted, add the 4 cloves of minced garlic, and let that cook for 1-2 minutes.
STEP FIVE: Now add the 2 Tbsp of all-purpose flour then stir everything together using a spatula. Do this quickly.
STEP SIX: Then add the ¾ cup of vegetable broth and allow that to cook for about a minute or until the sauce starts to thicken up.
STEP SEVEN: Now you can slowly stir in the 1½ cups of heavy cream, 8 oz of freshly grated parmesan cheese, 1 tsp Italian seasoning and ¼ tsp black pepper. Use a spatula to stir until there are minimum lumps (a few is okay) and the parmesan and melted.
STEP EIGHT: Finally, add back in the cooked pork chops to the creamy sauce. Allow that to cook until the internal temperature of the pork reaches 145°F (use a meat thermometer to check). You can smother the pork in the sauce or leave it out for presentation purposes. Once the pork is done, remove the pan from the heat and serve on plates.
This sauce is so flavorful! It tastes great with pasta, on mashed potatoes and biscuits!
Like other pork recipes, this one goes with almost any side dish like seasoned roasted potatoes or roasted brown sugar carrots. Mop up all that creamy sauce with a slice of my cheddar zucchini bread.
Recipe Tips:
- Let your pork chops sit uncovered and at room temperature for 20 minutes prior to seasoning. This will keep them from becoming dry by allowing them to cook more evenly.
- During the searing step, you may notice that little bits of the porkchop are sticking to the pan. Leave them there, they will release when the liquid is added and will enhance the flavor so much more.
- To make juicy tender pork chops each time, be sure to use a lot of fat while cooking. You can achieve this through cooking oil, butter and cream. The fat will find its way into the porkchop as it cooks. Basting during the searing step will help achieve this, but the fat in the cream will also keep the pork chops juicy and tender.
- The pork chops will continue to cook in the sauce at the end so be sure to keep an eye on the thermometer and remove it from the heat just as it approaches 145°F. This will ensure that they will be juicy and tender.
- Such a rich saucy dish deserves a side of fresh homemade bread to help mop up the plate. Our one-pot dutch oven bread is so easy to make and can be stored in the freezer and then thawed to go with this meal.
- Marinating any meat in a milk bath will help tenderize them. You can use buttermilk or whole milk and add it to a zip-lock bag along with the pork chops. Let them sit in the fridge for at least an hour.
- You can all sorts of veggies to the pan. Mushrooms, peas, and corn are perfect and add a little color to the dish. You can add sliced mini potatoes for a heartier meal but just be sure to cook them to your desired softness.
Storage
- Refrigerate – Keep in the refrigerator for up to 3 days when stored in an airtight container. Water may start to separate from the sauce after 1 day. Simply stir while reheating.
- Reheat – You can reheat your leftovers in the microwave or over medium in a saucepan. Stir the sauce as it heats to keep it from burning.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- Frying Pan - Similar to the grey one I used in the pictures.
- Meat Thermometer - The best way to check when meat is properly cooked and safe to eat. I love this digital meat thermometer because it's easy to use.
- Box Grater - Freshly grated parmesan is essential for making this sauce. Pre-shredded versions at the store contain fillers that won't allow the cheese to melt as perfectly.
- Garlic Mincer - Makes mincing fresh garlic a breeze.
- Spatula - Gentle enough to scrape along the bottom of the pan without scratching it. This is a sauce-making must-have!
- Measuring Spoons - I love these magnetic ones which stay nice and organized together when storing them! Perfect for measuring all your ingredients.
Try These Next
If dinner feels like a daily panic—read this.
Stop letting 5 PM run your life.
If you’re tired of standing in front of the fridge at 5 PM wondering what the heck to make—you’re not doing anything wrong.
You’re just stuck in a broken system that puts all the pressure on you… with zero support.
That’s why I’m creating Dinner Rescue Club—a new membership to help busy moms simplify dinner with flexible plans, repeatable rhythms, and real-life shortcuts that actually work.
We’re opening soon with a small beta group (just 20 spots!). If you’ve ever felt like:
- “I’m too tired to figure it out”
- “I want dinner to feel easier, but I don’t even know where to start”
- “Why does this feel so hard when I’m trying so hard?”
…then this is for you!!
Join the waitlist here to get:
- Early access before we open to the public
- Behind-the-scenes sneak peeks
- A locked-in beta price that won’t be offered again
Creamy Garlic Pork Chops
Ingredients
- 4 pork chops - bone-in or boneless 1" thick (about 1 ½ lbs)
- salt and pepper - to season pork chops
- 2 Tbsp olive oil - or vegetable oil
- 1 Tbsp salted butter
Sauce:
- 2 Tbsp salted butter
- 4 garlic cloves - minced
- 2 Tbsp all purpose flour
- ¾ cup vegetable broth - or beef broth
- 1 ½ cups heavy cream - or half and half
- 8 oz grated parmesan cheese - fresh parmesan works best (about 2 ½ cups)
- 1 tsp Italian seasoning
- ¼ tsp ground black pepper
Instructions
- Let the pork chops sit at room temp for 20 mins before making the recipe. Season all sides generously with salt and pepper.
- Heat a frying pan or pot over medium-high heat. Once hot add in the olive oil and 1 Tbsp butter. Add the pork chops and cook 3-5 mins on each side (depending on thickness - see notes). Transfer to a plate.
- Reduce heat to medium and melt the 2 Tbsp of butter and minced garlic. Cook 1 minutes, stirring often.
- Sprinkle the flour into the pan and stir with the butter. Add the broth and cook 1 minute until the sauce thickens.
- Slowly stir in the cream, parmesan cheese, Italian seasoning and black pepper. Stir frequently until all parmesan melts and the sauce is smooth and creamy.
- Add back the pork chops and cook until pork is heated through (Pork should reach 145°F with meat thermometer).
- Remove the pan from heat just before pork is fully cooked. It will continue to cook a bit once it sits.
Recipe Notes:
- Let your pork chops sit uncovered and at room temperature for 20 minutes prior to seasoning. This will keep them from becoming dry by allowing them to cook more evenly.
- During the searing step, you may notice that little bits of the porkchop are sticking to the pan. Leave them there, they will release when the liquid is added and will enhance the flavor so much more.
- The pork chops will continue to cook in the sauce at the end so be sure to keep an eye on the thermometer and remove it from the heat just as it approaches 145°F. This will help to make them more juicy and tender.
- Try marinating your pork beforehand! Marinating pork in a milk bath will help tenderize them. You can use buttermilk or whole milk and add it to a zip-lock bag along with the pork chops. Let them sit in the fridge for at least an hour.
- Add veggies! You can all sorts of veggies to the pan. Mushrooms, peas, and corn are perfect and add a little color to the dish. You can add sliced mini potatoes for a heartier meal but just be sure to cook them to your desired softness. Consider steaming hearty veggies first then adding them to the creamy sauce.
- REFRIGERATE – Keep in the refrigerator for up to 3 days when stored in an airtight container. Water may start to separate from the sauce after 1 day. Simply stir while reheating.
- REHEAT – You can reheat your leftovers in the microwave or over medium in a saucepan. Stir the sauce as it heats to keep it from burning.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Leave a Reply