Get ready to fall in love with Garlic Parmesan Pork Chops with Rosemary – a showstopper of a meal that’s both elegant and wildly comforting. Imagine perfectly seared pork chops, a golden crust of Parmesan and rosemary, and a buttery, garlicky pan sauce that begs to be mopped up with a good slice of bread. This recipe hits the sweet spot: simple enough for a weeknight, but impressive enough for guests. Prepare yourself for rich flavors, juicy pork, and the kind of smell that brings everyone to the kitchen.

Garlic Parmesan Pork Chops with Rosemary Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish is how a handful of kitchen staples can create such a memorable dinner. Each ingredient in Garlic Parmesan Pork Chops with Rosemary brings something special, from bold flavor to tender texture. Here’s what you’ll want to have on hand and why you won’t want to skip a single thing.

Pork Loin Chops (boneless, 2″ thick or more): Thick, boneless chops promise a juicy, satisfying bite every time – perfect for absorbing sauce and holding onto that crispy topping.
Olive Oil: Adds moisture and richness, while helping to develop that beautiful golden sear.
Salt (Kosher): Essential for seasoning the pork and drawing out its natural flavor.
Black Pepper: Adds gentle heat and depth, balancing the savoriness of the cheese and herbs.
Rosemary (fresh, chopped): Brings woodsy, aromatic notes that shine with both pork and Parmesan.
Parmesan Cheese (grated): Creates a deliciously crispy, cheesy crust that sets this recipe apart.
Rosemary (fresh sprigs): Infuses the pan sauce with even more herbaceous flavor.
Garlic (fresh, chopped): Makes the sauce beautifully fragrant and gives a gentle spicy kick.
Butter (unsalted): Adds creaminess to the sauce, making it silky and oh-so-tempting.
White Wine: Lifts all the flavors and brings a bright, tangy edge to the luscious sauce.

How to Make Garlic Parmesan Pork Chops with Rosemary

Step 1: Prep and Season the Pork Chops

Start by preheating your oven to 375℉. Place the pork loin chops on a clean work surface and brush them lightly with olive oil. Sprinkle the pork with kosher salt and cracked black pepper, then scatter the freshly chopped rosemary and grated Parmesan generously over each chop. Press everything in gently with your hands so the herb-and-cheese crust adheres perfectly. Flip, and repeat on the other side – don’t be shy with the toppings!

Step 2: Sear to Perfection

Heat a heavy, oven-safe skillet over medium-high until the olive oil is shimmering. Carefully add the seasoned pork chops, letting them sizzle and sear until they develop a golden, crisp exterior. Brown them on both sides – you’re aiming for an internal temperature of about 120℉ at this stage, which locks in moisture without overcooking. Once browned, remove the chops to a plate and cover loosely to keep warm.

Step 3: Build the Sauce

Lower the heat to medium and add the unsalted butter to your skillet, letting it melt into those gorgeous pan drippings. Add the chopped garlic and tuck a couple of fresh rosemary sprigs alongside. Sauté for 30 seconds, just until the garlic becomes fragrant but not browned. Next, pour in the white wine while scraping up the browned bits with a wooden spoon – that’s where the savory magic is! Let the sauce simmer about two minutes, until the rosemary releases its perfume.

Step 4: Bake, Rest, and Serve

Gently return the pork chops to the skillet and generously spoon the pan sauce over each one. Slide the whole pan into your preheated oven and bake for about 6-10 minutes, or until the internal temperature hits 135℉. Transfer the pork to a clean plate, tent it with foil, and allow it to rest for 5 minutes (crucial for juicy chops!). Just before serving, bathe the pork chops with the glossy, aromatic sauce left in the pan.

How to Serve Garlic Parmesan Pork Chops with Rosemary

Garnishes

Finish your Garlic Parmesan Pork Chops with Rosemary with a flourish by topping them with extra chopped rosemary, a dusting of fresh Parmesan, and perhaps a squeeze of lemon for brightness. Cracked black pepper and a drizzle of the leftover pan sauce make each plate look and taste restaurant-worthy.

Side Dishes

These pork chops sing alongside anything that can soak up that sumptuous sauce – think creamy mashed potatoes, buttery polenta, or crusty bread. For a fresh pop, a green salad dressed with a zippy vinaigrette, or garlicky sautéed green beans, are wonderful partners that keep the meal light and satisfying.

Creative Ways to Present

If you want to wow your crowd, slice the Garlic Parmesan Pork Chops with Rosemary and fan them out on a large platter, spooning lots of sauce over the top. Or, serve each chop on an individual plate over a bed of wilted spinach or herbed couscous for a bistro-style touch. Finish with a sprig of rosemary for an extra pop of color and aroma.

Make Ahead and Storage

Storing Leftovers

Allow leftover chops and sauce to cool completely, then refrigerate in an airtight container for up to three days. The flavors continue to meld, making Garlic Parmesan Pork Chops with Rosemary even more delicious as leftovers.

Freezing

You can freeze the cooked pork chops with their sauce for up to two months. Let them cool first, then wrap individually and store with the pan sauce in freezer-safe bags or containers. Thaw overnight in the refrigerator for best results.

Reheating

Warm leftover Garlic Parmesan Pork Chops with Rosemary gently in a skillet over low heat, spooning the sauce over as it heats to keep things moist. If you prefer, you can reheat in the oven at 300℉, covered with foil to prevent drying out. Microwaving works in a pinch, but low and slow yields better texture.

FAQs

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops tend to be even juicier and more flavorful. Just add a few extra minutes to the cook time to account for the bone. Use your thermometer to check for doneness.

What kind of white wine works best?

A dry white, like Sauvignon Blanc or Pinot Grigio, is perfect. These varieties add acidity without overpowering the other flavors. Avoid sweet wines, which can make the sauce too cloying.

Can I use dried rosemary instead of fresh?

Fresh rosemary gives the most vibrant, piney flavor, but in a pinch, you can substitute with dried. Use half the amount, since dried herbs are more concentrated, and rub them between your fingers first to release their aroma.

Is there a substitute for Parmesan cheese?

Pecorino Romano or Grana Padano are excellent stand-ins for Parmesan, offering similar salty, nutty notes. If you need a dairy-free option, try nutritional yeast for a savory kick.

How do I keep my pork chops from drying out?

The key is not overcooking – use an instant-read thermometer and take them out of the oven right at 135℉. Letting them rest before slicing helps the juices redistribute for maximum tenderness.

Final Thoughts

There’s just something special about bringing Garlic Parmesan Pork Chops with Rosemary to the table. The aromas, flavors, and incredible juiciness are bound to win hearts (and maybe inspire second helpings). Give this recipe a try and savor every bite – you might just find your new signature dinner!

Garlic Parmesan Pork Chops with Rosemary Recipe

★★★★★

4.9 from 23 reviews

Author: Noah
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Delight your taste buds with these juicy Garlic Parmesan Pork Chops infused with the aromatic flavors of rosemary and white wine. A perfect main dish for a special dinner or weeknight treat.

Instructions

Preheat the oven: Heat oven to 375℉. Season pork chops with olive oil, salt, pepper, rosemary, and parmesan.
Brown the pork: Brown the chops in a skillet, then transfer to a plate.
Prepare the sauce: Sauté butter, garlic, and rosemary. Deglaze with white wine.
Finish in the oven: Return pork to skillet, bake until done. Rest, then serve with sauce.