Description
Tender and flavorful Garlic Parmesan Pork Chops seared to perfection and simmered in a rich garlic, white wine, and Parmesan cream sauce. This comforting dish is perfect for a family dinner, pairing beautifully with 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 flour
- 1-2 tablespoons olive oil
Sauce
- 1 cup chicken broth
- ¾ cup beef broth (or substitute with 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 flour
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons fresh lemon juice (optional)
Instructions
- Tenderize Pork Chops: Place saran wrap over the pork chops and use the textured side of a meat mallet to gently pound the meat, making it more tender.
- Season Chops: Season both sides of each pork chop with salt, pepper, and Italian seasoning. If possible, let the chops sit at room temperature for 35-45 minutes to allow the salt to penetrate and enhance juiciness. If short on time, season just before searing.
- Prepare 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 and measure remaining ingredients before cooking.
- Flour Pork Chops: Lightly sprinkle flour on both sides of the pork chops and rub it evenly over the surface to help create a nice crust.
- Sear Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add pork chops in batches if needed and sear for 2-3 minutes on the first side and 1-2 minutes on the second side (extra thick cuts may require slightly longer). Once seared, set chops aside to rest.
- Deglaze and Reduce Wine: Turn off the heat briefly, then pour in the white wine. Turn heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet to loosen browned bits (fond). Bring to a gentle bubble and reduce the wine for 2 minutes. Add minced garlic and cook for another 2-3 minutes until the liquid reduces by half.
- Make Roux: Add butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Sauce Mixture: Gradually pour in the prepared sauce mixture in small splashes while stirring continuously. Bring the mixture to a boil, then reduce heat to a simmer. Let the sauce simmer and reduce for about 8-10 minutes, stirring occasionally.
- Add Parmesan and Lemon: Reduce heat to low and gradually sprinkle in the freshly grated Parmesan cheese, stirring constantly until melted and smooth. Stir in fresh lemon juice if using for a bright finish.
- Finish Pork Chops: Return the pork chops to the skillet, spoon the sauce over them, and heat through for 3-5 minutes. Garnish with fresh parsley and serve immediately with mashed potatoes and roasted carrots.
Notes
- Using center-cut pork chops works best due to uniform thickness and tenderness.
- Allowing the chops to come to room temperature before cooking enhances flavor and juiciness.
- Dry white wine adds depth to the sauce, but non-alcoholic substitutes can be used if preferred.
- Freshly grated Parmesan cheese provides the best flavor and texture compared to pre-grated.
- The lemon juice is optional but adds a nice brightness to balance the rich sauce.
- For gluten-free, substitute all-purpose flour with gluten-free flour blends for dredging and the roux.
