Baked Pork Chops W/ Garlic Parmesan Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 6 boneless pork chops (each 1/2 inch-thick)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup milk
- 2 tablespoons Dijon mustard
- 1 cup Italian seasoned breadcrumbs
-
Sauce
- 1⁄4 cup butter or 1/4 cup margarine, divided
- 1 1⁄2 teaspoons jarred minced garlic
- 3⁄4 cup whipping cream
- 1⁄3 cup white wine or 1/3 cup chicken broth
- 1⁄2 cup grated parmesan cheese
directions
- Preheat oven to 375 degrees.
- Season chops with salt and pepper.
- Mix milk and mustard; dip chops into mixture and coat with breadcrumbs.
- Place chops on rack in a broiler pan; bake for 30 minutes or until done.
- FOR THE SAUCE: Melt 1 Tbsp butter in small saucepan over med-high heat; add garlic and saute for 2-3 minutes.
- Stir in cream, wine/broth and cheese; reduce heat and simmer (no boil) for 3-4 minutes.
- Whisk in 3 Tbsp of butter until melted.
- Pour over chops and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Five stars for this sauce! I served it over breaded and pan fried chicken cutlets and egg noodles and it was fantastic. The wine and the garlic really made the sauce stand out and I’ll be using it often. I’m not adding stars to this review because I didn’t prepare the whole recipe, but I plan to the next time I’m in the mood for pork chops because they sound yummy. Thanks for sharing this great sauce!
-
SO GOOD! The funny thing is is my hubby didnt know the sauce was for this, so the first few bites he had without, and he was loving it, and then he had the sauce after I mentioned that it went with the pork, he told me I needed to try it without as well. It is superb both ways, and I will be making this again! Thanks Tara!
-
This was delicious! I used fresh garlic and doubled the amount. I used 2% milk and 1 Tbsp cornstarch. The Parmesan I used was fresh grated from the deli cheese case, not the powdered grated dry (like Kraft). I didn't have any problems with lumping. Next time I'm going to try adding the Creole seasoning as another poster did, that sounds delicious!
see 9 more reviews
Tweaks
-
Made this for dinner last week and haven't stopped thinking about it since! I made the sauce into a bit more of a roux, adding a tablespoon of Argo a bit at a time. It thickened up the sauce perfectly! I also used milk instead of cream. Served it with a side of roasted asparagus spears and "Buttered Wine Rice" (recipe #216575). I suggest making extra sauce if serving with a starch as you will definitely want more! Such an easy, delicious, and comforting meal!
RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.