Creamy garlic Parmesan pork chops in a rich one-pan sauce—juicy, keto-friendly, and weeknight-easy. Ready in about 30 minutes with simple pantry staples.
These creamy garlic Parmesan pork chops are what I make when I want a “fancy restaurant” vibe without changing out of sweatpants. We’re talking golden, pan-seared skillet pork chops smothered in a velvety garlic Parmesan cream sauce—the kind you’ll want to spoon over everything on your plate (and possibly eat straight from the pan, no judgment).
This dish is wildly popular because it checks every box: easy weeknight pork chops, big flavor, minimal cleanup, and it plays nicely with almost any side—from roasted veggies to mashed cauliflower. Stick around, because I’m sharing the little technique tweaks that keep your chops juicy and your sauce smooth (not grainy… we’re not making Parmesan sand today).
What Makes These Creamy Garlic Parmesan Pork Chops Special?
There are a lot of “pork chops in creamy garlic sauce” recipes out there, but this version focuses on texture, timing, and a sauce that actually clings to the meat instead of sliding off like it’s late for an appointment.
- One-pan comfort: Sear, sauce, and finish in the same skillet—hello, one pan pork chop recipe.
- Juicy, not dry: Simple steps that help prevent overcooked chops (aka the #1 pork chop tragedy).
- Ultra-creamy sauce (no curdling): Gentle heat + the right Parmesan = a silky Parmesan cream sauce for pork chops.
- Weeknight speed: This easy pork chop dinner is on the table fast, but tastes slow-cooked.
- Low-carb friendly: Naturally keto pork chops / low carb pork chops without weird ingredients.
- Versatile flavor: Add spinach, mushrooms, sun-dried tomatoes, or a little heat—choose your own creamy adventure.
Ingredient Notes
A few smart ingredient choices make the difference between “pretty good” and “why am I licking the spoon?” Here’s what to know before you start your garlic parmesan pork chops journey.
- Pork chops: Boneless or bone-in both work. Thicker chops are more forgiving and help avoid dryness (great for “how to keep pork chops from drying out”).
- Salt + pepper: Season like you mean it—this is where the flavor base starts.
- Garlic: Fresh cloves give the best punch for a true creamy garlic pork chops moment.
- Butter: Adds richness and helps the garlic bloom without tasting harsh.
- Chicken broth: Loosens the browned bits (aka flavor gold) and keeps the sauce from being too heavy.
- Heavy cream: The key to that luxurious creamy garlic parmesan pork chops with heavy cream sauce. Half-and-half can work, but it’ll be thinner.
- Parmesan cheese: Use freshly grated if possible. The shelf-stable “shaky” kind can make sauce grainy.
- Italian seasoning: Gives a cozy, herby backbone without needing a spice cabinet scavenger hunt.
- Optional thickeners: A tiny bit of cream cheese or a sprinkle of xanthan gum (keto-friendly) if you like a thicker sauce.
- Parsley or basil (optional): For a pop of color and a “yes, I totally planned this” finish.
How To Make Creamy Garlic Parmesan Pork Chops
This is a skillet pork chops situation—fast, flavorful, and very forgiving if you keep your heat under control. Follow these steps for the best pork chops with garlic parmesan sauce.
- Pat dry + season: Blot the pork chops with paper towels, then season generously with salt and pepper. Dry surface = better browning.
- Sear for a golden crust: Heat a large skillet over medium-high heat and add a bit of oil (or oil + butter). Sear the chops until deeply golden on both sides. Don’t fuss with them—let the crust form.
- Set aside to rest: Move pork chops to a plate. This prevents overcooking while you build the sauce (and keeps them juicy).
- Sauté aromatics: Reduce heat to medium. Add butter, then garlic, and stir just until fragrant. Keep it moving so it doesn’t burn and turn bitter.
- Deglaze the pan: Add chicken broth and scrape up all the browned bits from the bottom. That’s the “restaurant flavor” your skillet is hiding.
- Simmer the cream: Pour in heavy cream and bring to a gentle simmer (not a raging boil). Stir in Italian seasoning.
- Melt Parmesan smoothly: Sprinkle in Parmesan a little at a time, whisking until melted and creamy. If your sauce gets too thick, add a splash more broth.
- Finish the pork chops: Return the chops (and any juices on the plate) back to the skillet. Simmer gently until the chops reach a safe internal temp and the sauce coats the back of a spoon.
- Rest + serve: Take the skillet off the heat for a couple minutes. Spoon that creamy Parmesan garlic sauce over the chops and finish with chopped parsley.
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Pro Tips
- Use thicker chops: Thin chops cook fast and go from “juicy” to “sawdust” in a blink—thicker is better for easy weeknight pork chops in parmesan cream sauce.
- Don’t boil the sauce: A hard boil can split dairy and make the texture weird. Keep it at a gentle simmer.
- Grate your own Parmesan: Pre-shredded cheeses often contain anti-caking agents, which can affect melt and make sauce grainy.
- Temp is everything: Pull pork when it’s just done; it will carryover cook. Overcooked pork chops are the reason we can’t have nice things.
- Want extra garlicky? Add a pinch of garlic powder along with fresh garlic for a layered garlic flavor.
- Make it saucier: Add an extra splash of broth + cream, then simmer a minute longer to thicken.
Storage & Reheating
These creamy garlic Parmesan pork chops reheat surprisingly well—just be gentle so the sauce stays smooth and the pork stays tender.
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Freeze: You can freeze leftovers, but creamy sauces can slightly change texture. If you do freeze, thaw overnight in the fridge for best results.
- Reheat on the stove: Warm in a skillet over low heat with a splash of broth or cream, stirring until the sauce loosens.
- Reheat in the microwave: Use 50% power in short bursts, stirring the sauce between rounds to prevent separation.
- Best practice: Store pork and sauce together so the chops stay moist.
Variations & Substitutions
Once you’ve mastered the base garlic parmesan pork chops, it’s basically a choose-your-own-dinner situation.
- Mushroom version: Sauté sliced mushrooms after searing the chops, then proceed with the sauce for creamy mushroom garlic pork chops vibes.
- Spinach add-in: Stir fresh spinach into the sauce at the end until just wilted.
- Spicy kick: Add crushed red pepper flakes or a pinch of cayenne to the cream sauce.
- Lemon-bright: Add a small squeeze of lemon at the end to cut the richness (a little goes a long way).
- Gluten-free: This is naturally a gluten free pork chop recipe as written (just double-check your broth and seasonings).
- Dairy-light: Swap heavy cream for half-and-half (thinner sauce) and reduce heat even more carefully to avoid curdling.
- Dairy-free (different, but doable): Use unsweetened coconut cream + nutritional yeast in place of Parmesan. Flavor won’t be identical, but it’s creamy and satisfying.
- Chicken swap: Use chicken cutlets instead of pork for a quick “creamy garlic Parmesan chicken” moment.
If you’ve ever had pork chops that tasted like they needed a glass of water to go down, this is your redemption recipe. The sear gives you that golden edge, the Parmesan garlic cream sauce brings the cozy, and the whole thing feels just indulgent enough to serve to guests—yet easy enough for Tuesday night. Pair it with roasted broccoli, cauliflower mash, or anything that can carry extra sauce like a champ.
Need a side dish? Try browsing my ideas for roasted vegetables, cauliflower mash, or simple salads on ThatOvenFeelin.
FAQ
Creamy Garlic Parmesan Pork Chops
Equipment
- Large skillet
- Tongs
- Instant-read thermometer
Ingredients
Ingredients
- 4 boneless pork chops, about 1-inch thick
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups baby spinach lightly packed
- 1 tablespoon fresh parsley, chopped for garnish
- pinch crushed red pepper flakes optional, to taste
Instructions
- Pat the pork chops dry. In a small bowl, combine paprika, garlic powder, salt, and pepper. Season the chops all over with the spice mix.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear until deeply golden, 3–4 minutes per side, or until they reach about 135°F. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. Add the butter to the skillet. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, Parmesan, and Italian seasoning. Simmer gently, stirring, until the sauce thickens slightly, 2–3 minutes. Season with a pinch of red pepper flakes if using.
- Add the spinach and cook, stirring, until wilted, about 1 minute.
- Return the pork chops and any accumulated juices to the pan. Simmer on low until the chops reach 145°F and the sauce coats the meat, 2–4 minutes. Remove from heat and sprinkle with parsley.
- Serve the pork chops spooned with the creamy garlic Parmesan sauce.
