Description
Garlic parmesan pork chops bring a symphony of rich, savory flavors to your dinner table. Juicy chops coated in a crispy parmesan crust promise a mouthwatering experience that satisfies both comfort and gourmet cravings.
Ingredients
Scale
Main Protein:
- 4 center-cut pork chops
Seasoning and Coating:
- 1/4 cup flour (for dredging)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
Liquid and Flavor Enhancers:
- 1 cup chicken broth
- 3/4 cup beef broth
- 3/4 cup dry white wine
- 1/4 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons fresh lemon juice
- 1/2 cup Parmesan cheese, freshly grated
- 4 cloves garlic, minced
- 1–2 tablespoons olive oil
Instructions
- Coat pork chops generously with a blend of salt, black pepper, and Italian seasoning, then dust thoroughly with flour for a crispy exterior.
- Sear the seasoned pork chops in hot olive oil until golden brown on both sides, creating a rich caramelized crust. Transfer to a separate plate.
- Reduce skillet heat and melt butter, then sauté minced garlic until aromatic and slightly golden, releasing its intense flavor.
- Sprinkle flour into the butter-garlic mixture, stirring continuously to create a smooth roux that will thicken the sauce.
- Slowly pour in chicken broth, beef broth, white wine, Worcestershire sauce, Dijon mustard, and honey, whisking constantly to prevent lumps and develop a complex flavor profile.
- Allow the sauce to simmer and reduce, stirring occasionally until it reaches a slightly thickened consistency.
- Incorporate heavy cream and grated Parmesan cheese, stirring until the sauce becomes smooth and creamy.
- Return the seared pork chops to the skillet, nestling them into the sauce, and continue cooking at medium-low heat until the meat reaches 145°F internal temperature.
- Finish with a splash of fresh lemon juice to brighten the flavors just before serving.
Notes
- Pat the pork chops dry before dredging to ensure a crispy, golden-brown exterior that locks in moisture.
- Replace white wine with chicken broth or apple juice for a non-alcoholic version that maintains rich flavor complexity.
- Use Pecorino Romano or aged Asiago as alternative Parmesan cheese options for slightly different taste profiles.
- Use a meat thermometer to check internal pork temperature reaches 145°F for perfect doneness without overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg