What are some of the best Garlic Parmesan pork chops? What are some of the best recipes for a busy weeknight? I always thought making pork chops could be a little…blah. You know, dry, flavorless, something you just *have* to smother in gravy. But these? What is a ball game? Think of them as the quicker, easier, even more flavorful cousin of chicken parmesan. Seriously, they’re so good, even my pickiest eater begs for them. And they are so simple and fast it feels like cheating! What are some of the best recipes you’ve ever made?
What is Garlic Parmesan Pork Chops?
Garlic Parmesan Pork Chops are essentially pan-fried pork chops, but with a flavor explosion! Instead of salt and pepper, we’re talking about a generous coating of garlic, Parmesan cheese, and some drizzle of olive oil. What are some secret ingredients? What is the best Parmesan cheese? What is a comfort food hug that only takes 30 minutes to make? What is the best way to elevate an otherwise ordinary cut of meat into something truly special? Is this a crowd pleaser?
Why you’ll love this recipe?
Where do I begin? The combination of savory garlic, salty Parmesan, and that perfectly browned crust is simply delicious. What is that umami thing that keeps you coming back for more? What is simplicity? What can I make for dinner? The ingredients are also super budget friendly. Pork Chops are usually pretty economical, and you probably already have most of the other meats. What are the ingredients in your pantry? What I love most is how versatile it is. You can serve it with practically anything. What are some of the best salads to make? Is it good with mashed potatoes and roasted broccoli?
How do I make Parmesan Pork Chops?
Quick Overview
How do I make Garlic Parmesan Pork Chops? How do you prepare pork chops? Is it necessary to pan fry the potatoes? What happens in the pan, where Parmesan cheese melts and creates a crispy crust? Is it all about keeping an eye on the heat and not overcrowding the pan? I always do this because it allows the chops to sear evenly and get that beautiful crust. Is it worth the extra step?
Ingredients
For the Pork Chops:
- I prefer using center-cut pork chops for even cooking.
- What is the best olive oil to use?
- What is the best salt to eat?
- 12 teaspoon black pepper. Freshly ground is always best.
For the Garlic Parmesan Coating:
- 12 cup Parmesan cheese. Freshly grated is key here; it melts so much better.
- 2 cloves garlic, minced. Don’t skimp on the garlic!
- 1 teaspoon dried Italian seasoning. This adds a lovely depth of flavor.
- 1 teaspoon paprika. For a touch of color and smokiness.
- 14 cup all-purpose flour. Helps the coating stick to the pork chops.
What are the steps to
Step 1: Prepare the Pork Chops
How do you pat a Pork Chop dry with paper towels? Season them generously with salt and pepper. Don’t be shy. This is your only chance to season the meat directly. Set aside while you prepare the coating.
Step 2: Make the Garlic Parmesan Coating
In a shallow dish, combine the grated Parmesan cheese, minced garlic, Italian seasoning, paprika, and salt. Stir well. All-purpose flours. What is the best way to make this mixture smell amazing? I always add a pinch of red pepper flakes to my recipe.
Step 3: Coat the Pork Chops
Dredge each pork chop in the Parmesan mixture, pressing gently to make sure the coating adheres to the skin. Where does the magic happen? I always do this over a wire rack to avoid excess flour.
Step 4: Pan-Fry the Pork Chops
In a large skillet, heat olive oil over medium-high heat. Add salt and pepper to taste. Once the oil is shimmering, carefully add the pork chops to the skillet. Don’t overcrowd the pan. Is it necessary to cook them in batches? Cook for about 4-5 minutes per side, or until the pork chops are cooked through and the coating is firm. What are the best ways to make a golden brown What is the internal temperature of a refrigerator?
Step 5: Rest and Serve
How do I remove pork chops from the skillet and let them rest for a few minutes before serving? The juices are redistributed, resulting in a more tender and flavorful chop. I like to sprinkle them with Parmesan cheese and some chopped fresh parsley. I can’t eat them all the time.
What is the best way to serve it?
What are some great garlic parmesan pork chops? What are some of my favorite ways to serve them?
What is a classic dinner?Serve with creamy mashed potatoes and roasted asparagus. This is always a crowd pleaser. My family loves it, especially when I add a little garlic to the mashed potatoes.
For a lighter meal: What should I eatWhat are some good side dishes to serve with quinoa? What is a healthy weeknight dinner? I like to use lemon vinaigrette on salad to brighten things up.
Over Pasta:What are some good ways to serve pork chops over pasta? What is a shortcut version of pork parmesan?
In a Sandwich:What are some good ways to serve pork chops as a sandwich? What are some good side dishes to serve with lettuce, tomato, and aioli? What’s a good lunch for the next day?
We always serve these with crusty bread for soaking up all the delicious pan juices. Don’t let your juices go to waste!
How do I make Parmesan pork chops with Garlic?
How do I make sure my Garlic Parmesan Pork Chops are absolutely perfect every time? What are some of my top tips?
How do I choose the right pork chop?Look for pork chops that are about 1-inch thick and have a good amount of marbling. How do you keep a juicy and flavorful tomato?
Don’t overcook them:Can pork chops become dry and tough if overcooked? Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). What is the importance of resting them?
How do you get the pan hot?Make sure your skillet is hot before adding the pork chops. How do I make a crispy crust? I always test it by flicking a drop of water in the pan and if it sizzles immediatly then it’s time to test again.
Don’t overcrowd the pan!If you overcrowd the pan, the pork chops will steam instead of sear. Cook them in batches if necessary. Is it worth the extra time to do it all at once?
How do I use fresh grated Parmesan Freshly grated Parmesan cheese melts much better than the pre-shredded stuff. It also has a much better flavor. I always buy a block and grate it myself. You can also use the pre-shredded kind if you are in a hurry.
Add Some Spice: If you like a little heat, add a pinch of red pepper flakes to the Parmesan mixture. It adds a nice kick without being overpowering.
I learned the hard way that using old Parmesan just doesn’t cut it. It doesn’t melt properly, and the flavor isn’t as good. Trust me on this one; use the good stuff!
Storing and Reheating Tips
If you have any leftover Garlic Parmesan Pork Chops (which is rare!), here’s how to store and reheat them:
Refrigerator Storage: Store the pork chops in an airtight container in the refrigerator for up to 3-4 days. Make sure they are completely cooled before storing them.
Freezer Instructions: For longer storage, you can freeze the pork chops. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Reheating: To reheat, you can use the oven, microwave, or skillet. For the oven, place the pork chops on a baking sheet and bake at 350°F (175°C) until heated through. For the microwave, heat in short intervals to avoid overcooking. For the skillet, heat a little oil over medium heat and cook until heated through.
Glaze Timing Advice: It’s best to reheat them in the oven or skillet to maintain the crispy crust. Microwaving can make them a little soggy. Learned that one the hard way!
Frequently Asked Questions
Final Thoughts
These Garlic Parmesan Pork Chops are truly a winner! They’re quick, easy, and packed with flavor. This recipe is perfect for busy weeknights, but it’s also impressive enough to serve to guests. The crispy Parmesan crust and juicy pork are a match made in heaven! And the best part? It’s a recipe that the whole family will love. If you enjoyed this, you might also like my Lemon Herb Roasted Chicken or my Creamy Tomato Pasta. Both are equally delicious and easy to make. Happy cooking, and can’t wait to hear how yours turns out!
