Garlic Parmesan Pan Fried Pork Chops

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!

There is something about the garlic-parmesan flavor combo in these simple pan fried 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.

Why You’ll Love This Pan Fried Pork Chops Recipe

• That crust! These pan-fried pork chops are crispy and tender thanks to a cheesy and herbaceous crust that adds tons of flavor and texture. Since the crusty parts have always been my favorite part of pork chops, this recipe is a winner!
• That sauce! The rich savory sauce adds the finishing touch to this dish. Made with the pan drippings, chicken broth, honey, and butter, this delicious sauce is pretty hard to beat.
• Super simple. With only a handful of ingredients and one skillet needed to make a complete meal, it doesn’t get much easier than this.
• So juicy. Thanks to room temperature meat and a low and slow cooking method that locks in the moisture, these pan fried pork chops are juicy and moist. No dry bites here!

Ingredients for Smothered Pork Chops

• Pork Chops: You’ll want boneless pork chops that are about 6 ounces and 1-inch thick.
• Seasoning: Italian seasoning, garlic powder, onion powder, smoked or sweet paprika, poultry seasoning (or seasoning salt), salt, black pepper, and fresh parsley.
• Chicken Broth: Grab a low sodium brand so you can control the amount of salt in the dish.
• Olive Oil
• Butter
• Honey
• Parmesan Cheese

How to Fry Pork Chops

• Prepare. 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. 

• Sear: 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 and cook them for 2 to 3 minutes or until they are browned on the bottom. Flip them and cook for 1 more minute.
• Cook. 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.

Recipe Tips and Variations

• Let them sit for 20 minutes. Bringing your pork chops to room temp before cooking helps them to cook more evenly. 
• Pat your pork chops dry. The drier the chops are, the better the crust will develop. And, you know, the flavor is in that crust!
• Similar thickness. Make sure your chops are of a similar thickness. This is another trick to ensure they cook evenly. If you’re having a hard time finding some in the pre-packaged section, go talk to the butcher and see if they can get you what you’re looking for.
• Change up the spices. I love the flavor combo of the seasonings in this pan fried pork chops recipe, but feel free to make it your own! Use any seasoning combo that’s bold and flavorful and you’ll be very happy with the result.

Serving Suggestions

Pan-fried pork chops go great with a side of potatoes of any kind – mashed, roasted, or baked. These oven baked potato wedges would be delicious with them too! If you’re not in the mood for potatoes, you could always do a cauliflower mash. Another great option is a rice dish like garlic parmesan rice or Mexican rice. I typically like to have a balanced meal, so I’d also serve a veggie alongside. Any sort of roasted or sauteed vegetable would also be great – especially romano beans in garlic butter sauce or Brussels sprouts! 

How to Store and Reheat Leftovers

Now, I don’t usually have any leftovers when I make these smothered pork chops, but, if you do, you can store leftovers in the refrigerator in an airtight container for 3 to 5 days. You can also freeze them and they’ll stay fresh for 2 to 3 months. Just make sure they’re stored in an airtight container or freezer bag with the air removed.

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. 

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