Recipe

Oven-Baked Pork Chops

Thick, juicy pork chops baked in a creamy garlic Parmesan sauce with crisp edges and cozy vibes. Big flavor, low drama, weeknight-friendly.

By Matt Campbell

•

4.8

Thick baked pork chops in a creamy garlic Parmesan sauce in a cast iron skillet, finished with fresh parsley

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Sometimes you want dinner to feel like a warm blanket. Not a salad situation. Not a tiny, fussy bite situation. You want a real plate of food, the kind that makes the kitchen smell like you have your life together even if you absolutely do not.

These oven-baked pork chops are exactly that. We give the chops a quick sear for golden, crispy edges, then bake them in a creamy garlic Parmesan sauce that tastes like it had a long, luxurious day. It did not. It just has butter, cream, and a little bit of confidence.

If you have pork chops, a skillet, and about 35 minutes, you are about to have a dinner that feels decadent without being difficult.

Why It Works

Juicy chops, not dry ones: A quick sear plus a gentle finish in the oven keeps them tender.
Sauce that actually clings: A simple cream reduction with Parmesan turns velvety and rich, not watery.
Big flavor with pantry basics: Garlic, Dijon, broth, cream, and cheese do the heavy lifting.
One-pan energy: Sear, sauce, bake. (One pan if you are using an oven-safe skillet.) Less cleanup, more eating.

What you get: pork chops with browned edges, a creamy, savory sauce, and that “wow, this is restaurant-y” feeling at the table.

Pairs Well With

Buttery Mashed Potatoes
Garlic Roasted Green Beans
Buttered Egg Noodles
Lemony Arugula Salad

Storage Tips

Fridge: Store pork chops and sauce together in an airtight container for up to 3 days.

Reheat (best way): Warm gently in a covered skillet over low heat with a splash of chicken broth or water to loosen the sauce. Flip the chop once. Do not rush it.

Microwave: Use 50 percent power in short bursts, stirring the sauce between rounds. Cream sauces can split if they get blasted.

Freezing: You can freeze it, but creamy sauces sometimes get a little grainy after thawing. If you do freeze, thaw overnight in the fridge and reheat slowly with extra broth, then whisk the sauce back into shape.

Common Questions

How do I keep pork chops from drying out in the oven?

Use thick-cut chops (about 1 to 1 1/2 inches), sear them first, and do not overbake. For the safest, clearest target, cook to 145°F in the thickest part, then rest at least 3 minutes. If you are experienced and know your carryover heat is reliable, you can pull a touch early, but 145°F keeps it simple and stress-free.

What internal temperature should pork chops be?

USDA recommends 145°F with a 3 minute rest for whole cuts like pork chops. That is the number to trust. (Your chops will still be juicy if you do not blast past it.)

Can I use boneless pork chops?

Yes, but they cook faster and dry out easier. Keep them on the thicker side and start checking temperature early.

My sauce broke. Now what?

Lower the heat and whisk in 1 to 2 tablespoons of warm broth. If it is still acting weird, whisk in a small splash of cream. Gentle heat is your friend here.

Can I make this without heavy cream?

Half and half works but will be less rich and slightly thinner. To help it thicken, simmer the sauce a little longer before baking, or add an extra tablespoon of Parmesan.

What if I do not have cast iron?

Any oven-safe skillet works. If you do not have one, sear in a pan, then transfer everything to a baking dish for the oven step.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven-safe skillet (cast iron or stainless steel)
Tongs
Instant-read thermometer
Measuring cups and spoons
Microplane or grater for Parmesan

I started making pork chops like this when I wanted a “restaurant plate” on a weeknight without turning my kitchen into a crime scene. The trick is the vibe: sear for the crispy edges, then let the oven do the calm, even cooking while you build a sauce that tastes way fancier than it is. It is the kind of dinner that makes people hover near the stove asking, “What is that smell?” which is my favorite kind of chaos.

Oven-Baked Pork Chops

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

4 bone-in pork chops, 1 to 1 1/2 inches thick (about 2 to 2 1/2 lb total)
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp olive oil
2 tbsp unsalted butter
5 garlic cloves, minced
1 tbsp Dijon mustard
1/2 cup chicken broth
1 cup heavy cream
3/4 cup finely grated Parmesan cheese (freshly grated melts smoothest)
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tbsp chopped parsley, for serving
Optional: pinch of red pepper flakes, lemon wedge for finishing

Note: If your chops are thinner than 1 inch, reduce oven time and rely on the thermometer. Thin chops go from juicy to sad fast.

Ingredients for creamy oven baked pork chops arranged on a kitchen counter including pork chops, cream, garlic, Parmesan, and herbs

Instructions

Heat the oven: Preheat to 400°F. Pat the pork chops dry with paper towels. Dry surface equals better browning.
Season: Season both sides with salt, pepper, smoked paprika, and garlic powder.
Sear for crispy edges: Heat an oven-safe skillet over medium-high heat until the oil is shimmering. Add olive oil. Sear chops for 2 to 3 minutes per side until nicely browned. (Do not crowd the pan, work in batches if needed.) Transfer chops to a plate.
Start the sauce: Reduce heat to medium. Add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
Build flavor: Whisk in Dijon, then pour in chicken broth. Scrape up the browned bits. That is the good stuff.
Make it decadent: Stir in heavy cream and thyme. Simmer for 2 to 3 minutes to slightly thicken. Add Parmesan and stir until smooth. Taste and adjust salt and pepper.
Bake: Nestle the pork chops back into the skillet in the sauce, keeping the tops exposed so those seared edges stay crisp. Pour in any accumulated juices from the plate because that is free flavor. Transfer to the oven and bake 10 to 15 minutes, depending on thickness, until the chops hit 145°F in the thickest part.
Rest: Remove from oven and let rest 5 minutes. (USDA says 3 minutes, I like 5 for extra juicy insurance.) The sauce will thicken a touch as it cools.
Finish and serve: Spoon sauce around and a little over the chops (do not drown the tops if you want maximum crisp). Top with parsley. Optional but excellent: a tiny squeeze of lemon to cut the richness.

Quick visual cue: The sauce should coat a spoon, and the chops should feel springy, not stiff. If you are guessing, use the thermometer.

Sauce too thick? Loosen with a splash of warm broth. Too thin? Simmer it a minute or two on the stove before serving.

Pork chops being spooned with creamy garlic Parmesan sauce in a skillet before going into the oven

Nutrition information is estimated.

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