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Creamy Garlic Parmesan Pork Chops

Creamy Garlic Parmesan Pork Chops

Creamy garlic Parmesan pork chops in a rich one-pan sauce—juicy, keto-friendly, and weeknight-easy. Ready in about 30 minutes with simple pantry staples.
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Course: Dinner
Cuisine: American
Keyword: garlic parmesan, low carb, pork chops, skillet dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • Large skillet
  • Tongs
  • Instant-read thermometer

Ingredients
  

Ingredients

  • 4 boneless pork chops, about 1-inch thick
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 2 cups baby spinach lightly packed
  • 1 tbsp fresh parsley, chopped for garnish
  • pinch crushed red pepper flakes optional, to taste

Instructions

  • Pat the pork chops dry. In a small bowl, combine paprika, garlic powder, salt, and pepper. Season the chops all over with the spice mix.
  • Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear until deeply golden, 3–4 minutes per side, or until they reach about 135°F. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium. Add the butter to the skillet. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, Parmesan, and Italian seasoning. Simmer gently, stirring, until the sauce thickens slightly, 2–3 minutes. Season with a pinch of red pepper flakes if using.
  • Add the spinach and cook, stirring, until wilted, about 1 minute.
  • Return the pork chops and any accumulated juices to the pan. Simmer on low until the chops reach 145°F and the sauce coats the meat, 2–4 minutes. Remove from heat and sprinkle with parsley.
  • Serve the pork chops spooned with the creamy garlic Parmesan sauce.

Notes

Use bone-in chops if preferred; adjust searing time as needed. For extra-thick chops, finish in a 350°F oven until 145°F internal. If the sauce gets too thick, whisk in a splash of broth. Leftovers keep 3–4 days in the fridge; reheat gently over low heat to prevent the sauce from separating.
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