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Garlic Parmesan Pork Chops with Rosemary

This recipe for Garlic Parmesan Pork Chops is so tender and delicious that it has become one of my go-to dishes even on a busy weeknight. Lean golden brown pork loin chops are coated with rosemary and parmesan cheese, pan-fried, and finished in a simple garlic white wine sauce. 

Four parmesan pork loin chops in a skillet with a white wine sauce and rosemary.

This juicy pork chop dish is so full of flavor from the parmesan, garlic, and rosemary that you will feel like you spoiled yourself with a restaurant-quality dinner.  It is a great dish to serve when entertaining guests but why wait for company when this easy recipe can be on the table in about 30 minutes? 

Using boneless pork chops reduces the cooking time, but don’t worry if you follow my easy instructions, they will be perfectly tender and juicy.  With just a few minutes of prep time to tenderize the chops before cooking them and using a meat thermometer, you will have deliciously tender pork chops.   

My husband thinks this is the best pork chop recipe.  One of the reasons he loves it so much is because I sear the pork so the parmesan coating crisps up and then I finish cooking the chops in the sauce for a few minutes to soak in all of the flavors of the garlic and rosemary.  It is so yummy! 

ingredients for garlic parmesan pork chops with labels: garlic, butter, rosemary, parmesan, white wine, and pork loin chops.

Simple Ingredients

Pork Loin Chops:  I used 2″ boneless pork chops in this recipe, but you can substitute bone-in pork chops or even use a thinner.  Thicker pork chops are more forgiving although they will take a few minutes longer to cook. 

Fresh Rosemary:  It is best to use fresh rosemary in this recipe.  You will get the best texture and flavor.

Grated Parmesan Cheese:  I have also substituted Pecorino Romano in this recipe.

Garlic: Fresh chopped garlic gives the sauce an amazing flavor.

Butter: I prefer unsalted butter because it has less water than salted butter creating less foam. 

White Wine:  You can use your favorite white wine for the sauce.  I like a Pinot Grigio or a Sauvignon Blanc, but a Chardonnay also works well.

Step by Step Instructions for Parmesan Crusted Pork Chops

Two photos of raw pork chops on a white plate, first with seasonings and then with parmesan cheese sprinkled on top.

1. Dry the pork chops with paper towels, then brush them with olive oil.  Generously salt and pepper the chops, sprinkle chopped rosemary and parmesan cheese over each chop and press the toppings down with your hand so that they adhere.  Turn the pork chops over and repeat on the other side.  Set the chops aside.

Four pork chops in a black skillet that have been browned.

2. Heat the olive oil over medium-high heat, in a large cast iron skillet or another oven-proof pan.  When it is glistening, carefully place pork chops in the pan and brown them on both sides until the internal temperature of the meat registers 120 degrees F.  This will take 3-5 minutes per side.  The cook time will vary depending on the thickness of the pork chops.  Transfer the pork to a plate and cover loosely.

A black skillet with a garlic white wine sauce and fresh rosemary.

3. Lower the heat to medium-low and add 3 tablespoons of butter to the pan.  When the butter melts, add the chopped garlic and whole rosemary sprigs to the pan.  Cook just until the garlic is fragrant, about 30 seconds.  Pour in the white wine and stir scraping up the browned bits from the bottom of the pan.  Cook the sauce for about 2 minutes.  

Four pork chops in a black skillet with a white wine sauce being spooned on them.

4. Return the pork chops to the skillet, spoon the sauce over them, place the pan in a preheated oven until the internal temperature of the pork reaches 135 degrees F.  Remove from the oven and let the pork rest for about 5 minutes.  Spoon the sauce over the pork chops when serving them.

Cooking Tips for Making the Best Pork Chops

  • Boneless pork loin is not the most tender cut of meat.  The best way to tenderize them is by pounding them with a meat mallet to break up the tough muscle fibers.
  • If you want juicy chops…Don’t overcook your pork!  Use an instant read thermometer to ensure you cook your meat to the correct temperature.   
  • If you use thinner pork chops you may not need to put them in the oven.  They will only need a few minutes in the sauce to finish cooking on the stovetop.
  • When cooking thicker cuts of pork, give the sides of the chops a good sear during the browning process. 

Pork Cooking Temperature Guide

Cooking pork to the perfect doneness is easy if you go by the internal temperature of the meat. Once the pork is to your desired temperature make sure to give it a 3 minute rest. This guide is based on recommendations from Pork.org.

  • Medium Rare: 145° F150° F
  • Medium: 150° F155° F
  • Medium Well: 155° F160° F
  • Well Done: 160° F
Four garlic parmesan pork chops in a skillet with two sprigs of fresh rosemary.

What to Serve with Garlic Parmesan Pork Chops

This easy dinner recipe pairs well with potatoes, pasta, or rice. The potato lovers in my family are happy when I serve these boneless chops with mashed potatoes, my Roasted Potatoes with Peppers, or Roasted Potatoes and Broccoli.  

FAQ’s

Should you wash pork before cooking it?

It is not safe to wash meat, poultry or pork before cooking it. According to the USDA, “If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen…Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety.”

What cooking method is best for pork chops?

Searing the pork chops in a skillet and then finishing them in the oven is the best way to seal in the juices and cook them to the perfect temperature. Don’t forget to use an instant read thermometer to ensure they are cooked to your desired doneness.

More Pork Recipes

I like to serve pork at least once a week.  Since the whole family loves it, it makes meal planning easier.  Another simple weeknight dinner recipe is my copycat Shake and Bake Pork Chops.  The chops are coated in a seasoned breadcrumb mixture and to a perfect golden brown.

One of our favorite recipes is my Balsamic Marinated Pork Tenderloin.  The marinade on the meat has so much flavor and makes a delicious sauce for serving with the sliced pork.

I love to get your feedback so if you tried this No Bake Pumpkin Pie with Graham Cracker Curst & Pecan Topping  or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

You can also follow me on FacebookInstagram and Pinterest for more recipes your family will love!

Garlic Parmesan Pork Chops with Rosemary Recipe

Four parmesan pork loin chops in a skillet with a white wine sauce and rosemary.

Garlic Parmesan Pork Chops with Rosemary

Tender savory pork chops with a parmesan rosemary crust are pan fried in a garlic white wine sauce. They are special enough for guests but easy enough for a weeknight dinner.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Italian
Servings 4 servings
Calories 416 kcal

Ingredients
  

  • 4 Pork Loin Chops boneless, 2" thick or more
  • 3 tbsp Olive Oil
  • ½ tsp Salt Kosher
  • ¼ tsp Black Pepper
  • 1 tbsp Rosemary fresh, chopped
  • 2 tbsp Parmesan Cheese grated
  • 2 sprigs Rosemary fresh
  • 3 cloves Garlic fresh, chopped
  • 3 tbsp Butter unsalted
  • ½ cup White Wine

Instructions
 

  • Pre heat the oven to 375℉. Brush the pork chops with olive oil, salt and pepper them. Sprinkle the chopped rosemary and parmesan cheese on the pork and press it down with your hand. Turn the chops over and repeat this on the other side.
  • Heat olive oil in a heavy oven proof skillet until it is glistening. Add the pork chops to the skillet and brown on both sides until the internal temperature reaches 120℉. Transfer the pork to a plate and cover.
  • Reduce the heat medium and add butter, garlic and 2 sprigs of rosemary to the skillet. Cook about 30 seconds, being careful not to let the garlic burn. Pour the white wine into the skillet and stir, scraping up the browned bits from the bottom of the pan. Cook about 2 minutes, just until the rosemary is fragrant.
  • Add the pork back into the skillet and spoon the sauce over it and transfer the skillet to the preheated oven until the internal temperature of the pork reaches 135℉. Transfer the pork to a plate, tent it and let it rest for 5 minutes. Spoon the sauce over the pork chops and serve.

Notes

Cooking Tips 

  • Boneless pork loin is not the most tender cut of meat.  The best way to tenderize them is by pounding them with a meat mallet to break up the tough muscle fibers.
  • If you want juicy chops…Don’t overcook your pork!  Use an instant read thermometer to ensure you cook your meat to the correct temperature.   
  • If you use thinner pork chops you may not need to put them in the oven.  They will only need a few minutes in the sauce to finish cooking on the stovetop.
  • When cooking thicker cuts of pork, give the sides of the chops a good sear during the browning process. 
Scroll up for Cooking temperature guide and FAQ’s.

Nutrition

Serving: 1servingsCalories: 416kcalCarbohydrates: 2gProtein: 30gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 114mgSodium: 465mgPotassium: 542mgFiber: 0.3gSugar: 0.3gVitamin A: 305IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword Parmesan cheese crust, white wine sauce, easy, boneless pork chops
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