Ah, pork chops—the unsung hero of dinnertime. These Juicy Garlic Parmesan Pork Chops are like a warm hug on a chilly evening, bursting with flavors that dance on your tongue—just like that unexpected viral video of a cat stealing the spotlight at a local baseball game. While I’m not usually a fan of pork, these chops, with their savory garlic and nutty parmesan, might just make me a believer.
Steps
- Cover the pork with plastic wrap and tenderize using a meat mallet. Season both sides with salt, pepper, and Italian seasoning, allowing it to rest for 35-45 minutes at room temperature for enhanced flavor and juiciness.
- Prepare the sauce by combining all ingredients in a measuring cup with a spout. Dust the pork with flour, ensuring an even coat on each side.
- Heat olive oil in a skillet over medium-high heat and sear the pork chops in batches, about 2-3 minutes on the first side and 1-2 minutes on the second, then set aside.
- Turn off the heat and add white wine to deglaze the skillet, then set the heat back to medium and scrape the skillet to release flavorful bits. Reduce the wine by half, then add garlic and cook for a few minutes.
- Stir in butter and flour, cooking for 1-2 minutes to eliminate the raw flour taste. Gradually incorporate the sauce mixture, stirring constantly, and bring to a boil before reducing to a simmer for 8-10 minutes.
- Lower the heat and slowly add Parmesan cheese, stirring to blend it smoothly into the sauce. Add lemon juice if desired.
- Return the pork chops to the skillet, spoon the sauce over them, and let them heat through for about 3-5 minutes. Garnish with parsley and serve with your choice of mashed potatoes and roasted vegetables.
Ingredients
- 4 pork chops, center cut
- Salt and pepper
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
- 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)
Nutritional Values
Calories: 2096kcal | Carbohydrates: 68g | Protein: 148g | Fat: 120g | Saturated Fat: 60g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 1.6g | Cholesterol: 556mg | Sodium: 3736mg | Potassium: 2660mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2420IU | Vitamin C: 12mg | Calcium: 832mg | Iron: 8mg
FAQ
- What type of pork chops are recommended for this recipe?
- The recipe suggests using center cut, bone-in pork chops, as they provide more flavor and juiciness due to the bone. These cuts are typically about 1 to 1.5 inches thick. Loin chops and boneless chops can also be used, but they are leaner and may require salting to prevent dryness.
- Can I substitute the white wine in the sauce?
- Yes, while the recipe recommends dry white wines like Chardonnay or Pinot Grigio for enhancing the flavor, non-alcoholic white wine or chicken broth can be used as alternatives without compromising the taste significantly.
- How should I prepare the pork chops before cooking?
- It is best to season the pork chops with salt, pepper, and Italian seasoning and let them sit for 35-45 minutes. This allows the salt to penetrate and flavor the meat throughout. If you’re short on time, seasoning just before cooking is also an option.
- What should I serve with Garlic Parmesan Pork Chops?
- These pork chops pair well with mashed potatoes or pasta, and roasted vegetables like broccoli, green beans, and carrots. For potatoes, options like smashed, roasted, or scalloped would complement the pork chops nicely.
- How can I store leftovers, and do they freeze well?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. They reheat well, making this recipe a convenient option for meal prep.
Tips
- Seasoning and Resting: For the best flavor, season the pork chops with salt, pepper, and Italian seasoning and let them rest for 35-45 minutes. This allows the salt to penetrate deeply into the meat, making it more tender and flavorful. If you’re in a hurry, seasoning just before cooking is also an option.
- Searing Technique: When searing the pork chops, do it in batches so the skillet is not overcrowded. This ensures that the edges become nicely crisp. Use kitchen tongs to sear the edges of the pork chops as well, adjusting the heat as needed.
- Wine Selection: For the sauce, use a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc for the best flavor. If you prefer not to use alcohol, non-alcoholic wine or chicken broth can be a good substitute.
- Cheese Preparation: For the creamiest sauce, grate the Parmesan cheese from a block rather than using pre-shredded cheese. It melts better and enhances the overall flavor of the dish.
Equipment
- 3.5 Quart Braiser or Large Skillet – Used for searing the pork chops and making the sauce.
- 1 Quart Measuring Cup with Spout – Useful for combining and pouring sauce ingredients.
- Meat Tenderizer – For pounding the pork chops to make them more tender.
- Kitchen Tongs – Essential for turning the pork chops while searing.
- Box Cheese Grater – For grating Parmesan cheese from a block.
- Garlic Peeler – Handy for peeling fresh garlic cloves.
- Spice Rack – For organizing and measuring out spices quickly.
- Measuring Spoons – Magnetic ones can keep them organized in a drawer.
- Better Than Bouillon – A space-efficient way to add broth flavoring, though not a tool, it might be something not typically found at home.
