Juicy, tender, and super flavorful, these Garlic Parmesan Pan Fried Pork Chops are done in just 20 minutes! Smothered in a sweet and savory sauce, you’ll never want pork chops any other way!
An Easy 20 Minute Pork Chops Recipe
There is something about the garlic-parmesan flavor combo in these simple skillet pork chops that makes me feel all warm and fuzzy. There’s also something about having dinner on the table in less than 30 minutes! Oh, and did I mention only dirtying one skillet? That’s the trifecta of easy weeknight meals, right there. Do ya feel me?
Throw in a savory honey infused pan gravy and I am in heaven. Your family will be, too, when you serve this one!
Ingredients for this Pork Chops Recipe
These pork chops don’t require much more than your protein and spices. There is nothing fancy about this dish, which is part of what makes it so dang good! Simple food is comfort food.
- boneless pork chops, 6 ounces each and 1-inch thick
- grated Parmesan cheese
- Italian seasoning
- garlic powder
- onion powder
- smoked or sweet paprika
- poultry seasoning or seasoning salt
- Fresh ground pepper
- olive oil
- low sodium chicken broth
- fresh parsley
How to Cook Pork Chops
Prep: Start by letting your pork chops sit at room temperature for 20 minutes before cooking. While they are sitting, combine the grated cheese, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and ground pepper in a small mixing bowl. Pat your pork chops dry with paper towels. Then, season them on all four sides with your prepared spice rub.
Cook: Heat the olive oil and butter over medium-high heat in a large skillet. You’re going to need to choose a skillet that has a lid, too. I use this ➡️skillet. Once the oil is hot and the butter melted, add the pork chops to the skillet. Cook them for 2 to 3 minutes or until they are browned on the bottom. Flip over each pork chop and cook for 1 more minute.
Reduce the heat to low and cover the skillet. If you don’t have a lid, you can cover it with aluminum foil, but make sure to cover it well – tucking it in on all sides. Cook for an additional 9 to 12 minutes, or until an Instant Read Meat Thermometer registers at 145˚F. Your cooking time will depend on the thickness and overall size of your pork chops. I recommend you start checking for doneness at around the 8 minute mark.
Sauce: When done, remove the pork chops from skillet and set them aside. Leave your skillet over medium-high heat and slowly pour in the chicken broth. Start whisking and scraping the bottom of the pan to get all those browned bits. Bring it to a steady simmer and cook for 3 to 5 minutes, or until the sauce is reduced by half. Next, whisk in the honey.
Remove the skillet from the heat and add the remaining 1 tablespoon of butter. Swirl the butter around until completely melted.
Serve: Add your pork chops back into the skillet and spoon the yummy sauce over each of the pork chops. Garnish them with parsley and serve warm.
Tips for the Best Pan Fried Pork Chops
Let them sit for 20 minutes before cooking – Bringing your porkchops to room temp before cooking helps them to cook more evenly.
Pat your pork chops dry – The more dry the chops are, the better the crust will develop. And, you know, the flavor is in that crust!
Make sure your pork chops are a similar thickness – This is another trick to ensure they cook evenly.
How to Tell When Pork Chops Are Done
Pork chops are done when they reach an internal temperature of 145˚F. The best way to determine this is by using an Instant Read Thermometer. For the most accurate reading, insert it directly into the thickest part of your chop.
Pork chops go great with a side of potatoes of any kind – mashed, roasted, baked. These Oven Baked Potato Wedges would be delicious with them! If you’re going low carb, you could always do a cauliflower mash. Another great option is any rice side or riced cauliflower.
I typically like to have a balanced meal, so I’d also serve a veggie. Any sort of roasted or sauteed vegetable would also be great – especially Brussels sprouts!
How to Store Leftovers
Now, I don’t usually have any leftovers when I make this flavorful meal, but, if you do, you can store leftover pork chops in the refrigerator in an airtight container for 3 to 5 days. You can also freeze your leftovers. They will stay good in your freezer for 2 to 3 months.
What is the Best Way to Reheat Pork Chops?
When reheating your pork chops, you want to make sure they don’t dry out. Nobody wants a dried out chop, ya know? I like to reheat them right in a pan. You could also bake them, covered with foil to maintain the moisture.
Garlic Parmesan Pan Fried Pork Chops
- 4 boneless pork chops 6oz each, 1 inch thick
- ½ cup Parmesan Cheese grated
- 1 tsp Italian seasoning or any other dried herbs you'd like
- 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
- Let pork chops sit at room temperature for 20 minutes before cooking.
- Combine grated cheese, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and ground pepper in a small mixing bowl.
- Pat dry pork chops with paper towels and season with prepared spice rub on all sides.
- Heat olive oil and ½ tablespoon butter over medium-high heat in a large skillet that also comes with a lid.
- Once oil is hot and butter just melted, add pork chops to the skillet and cook for 2 to 3 minutes, or until browned on the bottom.
- Flip over the pork chops; cook for 1 minute.
- Reduce heat to low and cover the skillet. If you don’t have a lid, you can cover it with aluminum foil, but make sure to cover it well, tucking it in on all sides.
- Cook for 9 to 12 minutes, or until an Instant Read Thermometer registers at 145˚F. Cooking time depends on the thickness and overall size of the pork chops. Start checking for doneness at around the 8 minute mark.
- When done, remove pork from skillet and set aside.
- Set the same skillet over medium-high heat and slowly pour in the chicken broth; start whisking and scraping the bottom of the pan to get all those browned bits.
- Bring to a steady simmer and cook for 3 to 5 minutes, or until sauce is reduced by half.
- Whisk in honey.
- Remove skillet from heat and add remaining 1 tablespoon butter; swirl it around until completely melted.
- Add pork chops back into the skillet and spoon sauce over each pork chops.
- Garnish with parsley and serve.