One pan creamy garlic pork chops start with a simple spice rub and end with an ultra-creamy Parmesan garlic sauce. The whole thing is ready in about 30 minutes and made with pantry staples.
This post is sponsored by the Utah Pork Producers Association.
Pork is full of flavor and seriously easy to work with. It sears in just a matter of minutes, perfect for busy weeknights. Serve it with mashed potatoes, green beans, or crusty bread to catch every drop.
If you love juicy pork chops, try my French Onion Pork Chops and my BBQ Pork Chops next. Don't forget to try my Creamy Garlic Chicken Breasts, too.
Recipe Highlights
- One pan pork chop recipe: Everything cooks in the same skillet, so there’s less to clean.
- 30-minute meal: These pork chops are ready in around 30 minutes, start to finish. It's quick and easy to make.
- Creamy sauce: Made with real garlic, Parmesan, and broth for big flavor with minimal effort.
Jump to:
Ingredients
- Boneless pork chops: Look for chops about three-fourths inch thick so they cook evenly and stay juicy.
- Seasoning: Garlic powder, paprika, salt, and pepper create the rub to season the pork.
- Olive oil: For searing the pork.
- Unsalted butter: To sauté the garlic and add richness to the garlic cream sauce.
- Garlic cloves: Use 8 cloves (about 1 whole head of garlic). Use fresh garlic for the best flavor.
- Chicken broth: Deglazes the pan and builds the base of the sauce.
- Italian seasoning: A blend of dried herbs like oregano and basil adds depth.
- Heavy cream: Makes the sauce smooth and velvety.
- Parmesan: Melts into the creamy garlic sauce for salty, savory flavor.
See the recipe card for quantities.
Instructions
Pat pork chops dry with paper towels. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub the seasoning evenly over both sides of the pork chops.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, or until golden brown and just cooked through (internal temperature of 145°F/63°C).
Transfer to a plate and set aside to rest.
Reduce heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3-4 minutes to reduce slightly.
Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste the sauce, then adjust the seasoning if needed.
Remove the pan from the heat and return the pork chops to the skillet. Spoon the sauce over the pork until everything is coated. Serve immediately.
Substitutions
- Protein: Bone-in pork chops work too but may take slightly longer to cook.
- Chicken broth: Vegetable broth or beef broth will also work. You can also use water and bouillon.
- Italian seasoning: Use dried oregano and basil if you don’t have an Italian blend.
- Heavy cream: Try half-and-half for a lighter version, though the sauce will be thinner. You could also use cream cheese in a pinch.
- Parmesan cheese: Pecorino Romano is a sharper substitute.
My Top Tip
Garlic anything is a win in my house, so creamy garlic parmesan pork chops are a no-brainer. I love pork chops because they are affordable, filling, and cook fast without much effort.
My top tip is to use a meat thermometer. The secret to juicy pork chops is to temp them. Pork is done at 145°F (63°C). Thicker chops or bone-in pork may need a longer cook time while thinner chops will need less. Always cook to temp, not time.
FAQ
Yes, just add a few extra minutes of cook time. Use a thermometer to be sure they’re cooked through.
Pork is fully cooked when it reaches 145°F (63°C) in the center. Insert a meat thermometer through the side of the chop, not the top (pictured).
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
One Pan Creamy Garlic Pork Chops
Video
Ingredients
- 4 boneless pork chops about ¾ inch thick
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cloves garlic minced
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ⅔ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Pat pork chops dry with paper towels. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub the seasoning evenly over both sides of the pork chops.
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, or until golden brown and just cooked through (internal temperature of 145°F/63°C). Transfer to a plate and set aside to rest.
- Reduce heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3-4 minutes to reduce slightly.
- Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste the sauce, then adjust the seasoning if needed.
- Remove the pan from the heat and return the pork chops to the skillet. Spoon the sauce over the pork until everything is coated.
Notes
Nutrition
Food safety
- Cook pork to 145°F (63°C). Use a thermometer to avoid over- or undercooking.
- Refrigerate leftovers promptly. Store within two hours of cooking.
- Wash your hands after handling raw meat. Always use separate cutting boards for raw meat.
Related
Looking for more pork recipes? Try these!
Rebecca Rich says
This recipe was such a hit ... my husband said that he has never had anything better even at his favorite Italian Restaurant!!!! I did add some jumbo shrimp in the pan and he loved it..
Rebecca Rich
Kelsey Smith says
Jumbo shrimp sound perfect, I’ll have to try that!
Joe says
Flavors do not mix well
Kelsey Smith says
Sorry to hear you didn't enjoy it, Joe. Thanks for giving it a try.
leslie trumble says
I made this with wild boar back strap cut into chops. It was delicious. Followed the recipe exactly.
Kelsey Smith says
Wild boar, that sounds delicious! Amazing, so glad you enjoyed.
Therese Chavarria says
This recipe was so easy and delicious.... My husband loved it.
Kelsey Smith says
I love that, thank you so much for taking the time to write a review Therese.
L Westman says
This is absolutely fabulous. My husband is a plain, picky eater and he said DO NOT LOSE THIS RECIPE!
Kelsey Smith says
I am so happy to hear that. That is the greatest compliment.
Kelsey Smith says
I hope you love my recipe. If you make it, I’d love to hear what you think!