Name: Garlic Parmesan Pork Chops - Pork Chop Recipes for Juicy Flavor
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless pork chops; 1/2 cup grated parmesan cheese; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; Fresh parsley, chopped (optional, for garnish)

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Let me tell you, these garlic parmesan pork chops are a weeknight winner in our house. You get that golden, cheesy crust on the outside, thanks to a parmesan garlic sauce recipe that honestly could make cardboard taste good. The inside stays juicy, not dry like so many pork chop recipes end up being. I used to overthink dinner. Now, I just reach for this quick pork chop recipe and we’re good to go. The garlic parmesan sauce recipe I use started as a spin-off of my favorite chicken garlic parmesan recipe, and somehow it’s now our go-to pork hero. If you’re after pork recipes for dinner that won’t have you scrubbing five pans or reaching for takeout, this one’s got your name all over it.

1) Key Takeaways
2) Easy Garlic Parmesan Pork Chops Recipe
3) Ingredients for Garlic Parmesan Pork Chops
4) How to Make Garlic Parmesan Pork Chops
5) Tips for Making Garlic Parmesan Pork Chops
6) Making Garlic Parmesan Pork Chops Ahead of Time
7) Storing Leftover Garlic Parmesan Pork Chops
8) Try these Main Course recipes next!
9) Garlic Parmesan Pork Chops Recipe
10) Nutrition

1) Key Takeaways

This recipe creates juicy pork chops with a crispy garlic parmesan crust.
Everything comes together in under an hour with simple pantry staples.
You can use the garlic parmesan spread on chicken or even veggies.
This is one of those pork chop recipes you’ll want to keep in your back pocket.

2) Easy Garlic Parmesan Pork Chops Recipe

Look, pork chops get a bad rap for being dry, but not these. These garlic parmesan pork chops are everything I want in a weeknight dinner. The outside is crispy, cheesy, and just salty enough to make you lean in for a second bite. And the inside? Still juicy, still tender, and still downright satisfying.

I used to think pork chop recipes had to be complicated or fancy to taste good. But this one uses what most of us already have: garlic, parmesan, a few spices, and good old olive oil. That’s it. Quick pork chop recipes like this let you actually enjoy dinner instead of babysitting the stove for an hour.

The garlic parmesan sauce recipe came from a happy accident while testing a chicken garlic parmesan recipe. I just thought, hey, what if I threw this on pork instead? Now, it’s our go-to pork recipes for dinner, no contest. And yes, you’ll probably find yourself scraping the bottom of the pan for extra sauce.

3) Ingredients for Garlic Parmesan Pork Chops

Boneless Pork Chops: Thick-cut pork chops work best here. You want something meaty enough to handle the garlic parmesan crust without drying out. I usually go for center-cut, about an inch thick.

Grated Parmesan Cheese: I like to grate it fresh when I can, but pre-grated works just fine. The sharp, salty bite of parmesan is what gives the crust its bold flavor and golden color.

Garlic: Freshly minced garlic brings the heat and fragrance. I use four cloves, minimum. More if I’m feeling dramatic.

Olive Oil: This binds everything together and gives the topping its rich texture. Use the good kind if you’ve got it. If not, whatever’s in the pantry will do.

Italian Seasoning: Adds a little herby background without overpowering anything. A teaspoon is enough to keep things balanced.

Salt and Black Pepper: Half a teaspoon each, just to pull everything into focus. Don’t skip it.

Paprika: A quarter teaspoon for color and a whisper of warmth. Smoked paprika works if you want a deeper kick.

Fresh Parsley: Totally optional, but it adds a bright finish. I chop a handful and scatter it on just before serving.

4) How to Make Garlic Parmesan Pork Chops

Step 1. Set the oven to 375°F. I lightly grease a baking dish and place it within arm’s reach. You’ll want the pork chops to fit snug, but not squished.

Step 2. In a small bowl, I mix parmesan, garlic, olive oil, Italian seasoning, salt, pepper, and paprika. It turns into this thick, fragrant paste that smells like dinner should.

Step 3. I pat the pork chops dry. That helps the topping stick and the crust crisp up nicely. Then, into the baking dish they go.

Step 4. I spread the garlic parmesan mixture on top of each chop. Not too thin, not too thick. Think frosting a cupcake, but with garlic instead of sugar.

Step 5. Bake them for 25 to 30 minutes. When the internal temperature hits 145°F, they’re done. If I’m feeling bold, I broil them for two minutes to crisp the top.

Step 6. Rest the pork chops for five minutes before serving. That lets the juices settle in and gives me time to pour a glass of something cold.

5) Tips for Making Garlic Parmesan Pork Chops

Here’s the thing. Pork chop recipes fall apart fast if you don’t dry the meat. Water is the enemy of crust. Always pat the chops dry first.

When you make the parmesan garlic sauce recipe, mix it well so the oil and cheese aren’t fighting each other. If it looks too dry, add a little more oil, a teaspoon at a time. You want it thick but spreadable.

Don’t skimp on the baking time. Underbaked pork is unpleasant, and overbaked pork is… well, cardboard. Get a thermometer if you don’t have one. Trust me.

6) Making Garlic Parmesan Pork Chops Ahead of Time

If I know I’ve got a packed day coming, I’ll prep the garlic parmesan spread in the morning and stash it in the fridge. It keeps for a day or two, no problem.

You can also season the pork chops ahead of time. Just don’t coat them with the topping until you’re ready to bake. That way, nothing gets soggy or weird in the fridge.

Sometimes I’ll double the garlic parmesan mixture and use the rest on chicken or even roasted potatoes later in the week. That’s the beauty of simple ingredients—they stretch when you need them to.

7) Storing Leftover Garlic Parmesan Pork Chops

Let leftovers cool completely before wrapping them. I tuck each pork chop into its own airtight container and refrigerate. They’ll keep well for three days.

To reheat, I like using the oven over the microwave. The crust gets crisp again, and the inside stays tender. Just warm them at 325°F for about 10 minutes.

They’re also surprisingly good sliced up cold and stuffed in a sandwich with pickles and greens. Kind of like leftover meatloaf but fancier.

8) Try these Main Course recipes next!

9) Garlic Parmesan Pork Chops Recipe