Juicy, tender, and full of flavor, these Garlic Parmesan Pan Fried Pork Chops are ready in about 20 minutes. Coated in a savory, slightly sweet sauce, they make a fast, satisfying weeknight meal.
The garlic and Parmesan combination gives these simple pan fried pork chops a comforting, rich taste. They’re quick to make, require just one skillet, and deliver a crispy, cheesy crust with a tender interior. Perfect for busy evenings when you want something impressive without a lot of fuss.
Why You’ll Love This Pan Fried Pork Chops Recipe
- Delicious crust: A cheesy, herb-forward coating crisps up on the outside while keeping the meat juicy inside.
- Flavorful sauce: The pan sauce, made from pan drippings, chicken broth, honey, and butter, adds a glossy, savory finish.
- Minimal effort: A handful of pantry staples and one skillet are all you need to pull this dinner together.
- Moist results: Bringing the meat to room temperature and cooking low and slow under a lid helps preserve moisture and prevents dryness.
Ingredients for Smothered Pork Chops
- Pork chops: Boneless, about 6 oz each and 1 inch thick.
- Seasoning: Grated Parmesan, Italian seasoning, garlic powder, onion powder, smoked or sweet paprika, poultry seasoning or seasoning salt, salt, black pepper, and fresh parsley for garnish.
- Liquids and fats: Low-sodium chicken broth, olive oil, and butter.
- Sweeter note: Honey to balance the savory sauce.
How to Fry Pork Chops
- Prepare: Let pork chops sit at room temperature for 20 minutes. In a small bowl, combine Parmesan, Italian seasoning, garlic powder, onion powder, paprika, poultry seasoning (or seasoning salt), and pepper. Pat chops dry and rub the seasoning mixture on all sides.
- Sear: Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. When the fat is hot and the butter has melted, add the pork chops and cook 2–3 minutes until nicely browned. Flip and cook 1 more minute.
- Finish: Reduce heat to low, cover the skillet, and cook 9–12 minutes more, or until an instant-read thermometer reads 145°F. Cooking time varies by thickness—begin checking around eight minutes.
- Make the sauce: Remove chops and set aside. Over medium-high heat, pour in the chicken broth and scrape the browned bits from the pan. Simmer 3–5 minutes until the liquid reduces by about half, then whisk in the honey. Take the pan off the heat and stir in the remaining 1 tablespoon butter until melted.
- Serve: Return the pork chops to the skillet and spoon the sauce over them. Garnish with chopped parsley and serve warm.
Recipe Tips and Variations
- Room temperature: Letting the chops sit before cooking helps them cook evenly.
- Dry surface: Pat the meat dry for the best crust formation.
- Uniform thickness: Use chops of similar thickness so they finish at the same time. Ask your butcher if needed.
- Customize the rub: Swap or adjust dried herbs and spices to suit your taste—smoked paprika, cayenne, or dried rosemary all work well.
Serving Suggestions
These pan-fried pork chops pair beautifully with potatoes—mashed, roasted, or baked—or a rice side such as garlic Parmesan rice or a simple herbed rice. For lighter options, serve with cauliflower mash or roasted and sautéed vegetables like green beans, Brussels sprouts, or sautéed greens. A fresh salad also complements the rich sauce nicely.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days, or freeze for 2–3 months. When reheating, warm the chops gently in a skillet over low heat or bake covered with foil to retain moisture—avoid high heat to prevent drying out.
More Easy Pork Chop Recipes
Garlic Parmesan Pan Fried Pork Chops
Ingredients
- 4 boneless pork chops, 6oz each, 1 inch thick
- ½ cup Parmesan Cheese, grated
- 1 tsp Italian seasoning, or other dried herbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika, smoked or sweet
- ½ tsp poultry seasoning, or seasoning salt
- fresh ground pepper, to taste
- 1 tbsp olive oil
- 1½ tbsp butter, divided
- 1 cup low sodium chicken broth
- 2 tsp honey
- chopped fresh parsley, to garnish
Instructions
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Let pork chops sit at room temperature for 20 minutes before cooking.
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Combine grated Parmesan, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and ground pepper in a small bowl.
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Pat chops dry and season them on all sides with the prepared spice rub.
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Heat olive oil and ½ tablespoon butter over medium-high heat in a large skillet with a lid.
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When the oil is hot and butter melted, add chops and cook 2–3 minutes until browned on the bottom.
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Flip and cook 1 minute more.
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Reduce heat to low, cover the skillet (or use foil), and cook 9–12 minutes or until an instant-read thermometer reads 145°F. Start checking at 8 minutes.
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Remove pork chops and set aside.
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Add chicken broth to the skillet, scraping up browned bits. Simmer 3–5 minutes until reduced by half.
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Whisk in honey, remove from heat, and stir in remaining 1 tablespoon butter until melted.
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Return chops to the skillet, spoon sauce over them, garnish with parsley, and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary with different ingredients and preparation methods.
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