Creamy Garlic Parmesan Pork Chops Recipe with Roasted Potatoes – Easy Weeknight Dinner

The scent of garlic mingling with melting parmesan and sizzling pork chops always brings me straight back to my childhood kitchen. You know those cozy evenings when you crave something rich, creamy, and a little bit fancy—but you also want it to be easy enough for a Tuesday night? That’s exactly what inspired this creamy garlic parmesan pork chops with roasted potatoes recipe. The first time I made these pork chops, my family actually paused mid-bite to savor the flavors. (That never happens!)

I stumbled on this combination out of necessity—one night, I had pork chops thawing, a bag of baby potatoes on the counter, and half a wedge of parmesan begging to be used. Let’s just say, this recipe turned into a weeknight legend at our house. The creamy garlic sauce hugs each pork chop in savory richness, while crispy roasted potatoes soak up every last drop. Honestly, it’s one of those meals that feels like a hug in food form.

What I love most about these creamy garlic parmesan pork chops with roasted potatoes is how simple the ingredients are, but the results taste like you’ve fussed for hours. Plus, you can make everything in a single pan (less mess, more flavor). Whether you’re feeding hungry kids or looking to impress dinner guests, this dish just works. After testing and tweaking this recipe more times than I can count, I’m excited to share all my hard-earned tips and tricks with you. Ready for your new favorite dinner?

Why You’ll Love These Creamy Garlic Parmesan Pork Chops with Roasted Potatoes

• Quick & Simple: This recipe comes together in just about 45 minutes, making it perfect for busy weeknights when you want maximum flavor with minimum effort.
• Foolproof Ingredients: You probably have everything you need already—no last-minute grocery runs or fussy specialty items.
• One-Pan Wonder: Both the pork chops and potatoes cook together, so you get juicy meat, crispy potatoes, and a creamy garlic parmesan sauce without a pile of dirty dishes.
• Crowd-Pleaser: Every time I’ve served these, they’ve disappeared fast. Even picky eaters (and I live with a few!) ask for seconds. It’s a hit with both adults and kids.
• Supremely Satisfying: The combination of melt-in-your-mouth pork, crispy roasted potatoes, and luscious parmesan cream sauce is honestly next-level comfort food. It’s rich, savory, and just a little indulgent.

What sets my creamy garlic parmesan pork chops apart is a couple of little tricks—like searing the pork for a golden crust, roasting the potatoes right alongside, and whisking the parmesan into the sauce off the heat for the smoothest, silkiest texture. No grittiness here! And don’t even get me started on the garlic. If you’re a garlic lover (like me), you’ll adore how it perfumes the sauce without overwhelming the other flavors.

This isn’t just another pork chop recipe. It’s the kind of meal you make when you want to treat yourself or turn a regular night into something special. There’s something about the creamy, garlicky, cheesy sauce that feels like a little celebration—no special occasion required. I’ve tested this with bone-in and boneless chops, swapped in sweet potatoes, and even made it dairy-free for a friend. Each time, it’s been a keeper. Trust me, one bite, and you’ll know why this is a favorite in our house!

Ingredients You’ll Need for Creamy Garlic Parmesan Pork Chops with Roasted Potatoes

This recipe uses pantry staples and a handful of fresh ingredients to create a dish that’s bursting with flavor. I love that you can easily swap things in and out based on what you have—no need to stress if you’re missing something.

• Pork Chops (4 bone-in or boneless, about 1-inch thick, 1.5 lbs/680g total): I prefer bone-in for extra juiciness, but boneless works great too. Look for chops with a bit of fat for the best flavor.
• Baby Potatoes (1.5 lbs/680g, halved): Yukon Golds or red potatoes give you a creamy inside and crispy outside. You can also use regular potatoes, cut into 1-inch chunks.
• Olive Oil (3 tbsp/45ml): For roasting and searing. I’m partial to a good extra virgin olive oil for added depth.
• Salt (1 1/2 tsp/9g) & Black Pepper (1 tsp/2g): Season to taste. Kosher salt is my go-to for even seasoning.
• Garlic (6 cloves, minced or pressed): Don’t skimp here! Fresh garlic is best, but jarred will do in a pinch.
• Butter (2 tbsp/28g, unsalted): Adds richness to the sauce and helps the pork brown beautifully.
• Chicken Broth (1 cup/240ml, low-sodium): For building the base of the creamy sauce. Vegetable broth works too.
• Heavy Cream (3/4 cup/180ml): This is what makes the sauce so luscious. For a lighter version, try half-and-half or even evaporated milk.
• Parmesan Cheese (3/4 cup/70g, freshly grated): Please, please grate your own if you can. Pre-shredded parmesan doesn’t melt as smoothly.
• Italian Seasoning (1 tsp/1g): Adds herby warmth. You can use dried oregano, basil, or thyme instead if you like.
• Fresh Parsley (2 tbsp/8g, chopped, for garnish): Optional, but it gives a pop of color and freshness.

Ingredient Notes & Substitutions:

• Dairy-Free? Use a plant-based cream (like oat or cashew) and a vegan parmesan. The sauce texture will be a tiny bit different, but still delicious.
• No potatoes? Try sweet potatoes, carrots, or even cauliflower florets for a twist.
• Low-carb? Swap potatoes for roasted broccoli or green beans. The sauce pairs well with almost any veg.
• Flavor boost: Add a squeeze of lemon juice to the sauce or a pinch of crushed red pepper for a little heat.

I usually use Kirkland parmesan and Kerrygold butter, but use what you love. Honestly, this recipe is forgiving—just don’t skip the garlic!

Equipment Needed for This Recipe

• Large Oven-Safe Skillet or Cast Iron Pan: My favorite for getting a gorgeous sear and going straight from stovetop to oven. If you don’t have one, use a sturdy skillet for the sear, then transfer everything to a baking dish.
• Baking Sheet: For roasting potatoes if you don’t want to cook them with the pork (helps if your skillet is small).
• Sharp Knife & Cutting Board: For prepping potatoes and garlic. A chef’s knife makes quick work of this.
• Measuring Cups & Spoons: Makes life easier and helps keep the sauce proportions spot-on.
• Tongs or Spatula: For flipping pork chops without losing that beautiful crust.
• Microplane or Grater: To freshly grate parmesan. Trust me, it’s worth the extra two minutes.

If you don’t have a cast iron skillet, a heavy-bottomed stainless steel pan works just as well. I’ve tried both, and honestly, the main difference is cleanup (cast iron can be a little fussier, but so worth it!). For budget-friendly gear, check out secondhand stores—my favorite skillet is a $5 thrift find. Just remember to keep your pans well-seasoned and dry after washing to make them last!

How to Make Creamy Garlic Parmesan Pork Chops with Roasted Potatoes

1. Prep the Potatoes (5 minutes):
   
   Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes. Toss them in a bowl with 1 tablespoon (15ml) olive oil, 1/2 teaspoon (3g) salt, and a pinch of black pepper. Set aside.
   
   Tip: Cut potatoes as evenly as possible for even roasting. If they’re too crowded, use a separate baking sheet.
2. Season the Pork Chops (2 minutes):
   
   Pat pork chops dry with paper towels. Season both sides with 1 teaspoon (6g) salt, 1/2 teaspoon (1g) black pepper, and the Italian seasoning.
   
   Note: Drying the chops helps them sear and brown, not steam.
3. Sear the Pork Chops (5 minutes):
   
   Heat 1 tablespoon (15ml) olive oil and 1 tablespoon (14g) butter in your oven-safe skillet over medium-high heat. When hot and shimmering, add pork chops. Sear for 2-3 minutes per side, until golden brown. Remove to a plate.
   
   Sensory check: The pork should release easily when ready to flip; if it’s sticking, give it another 30 seconds.
4. Start the Potatoes (5 minutes):
   
   If your skillet is big enough, push the potatoes into a single layer in the pan (add a touch more oil if needed). Otherwise, arrange them on a baking sheet. Pop the skillet (or sheet) into the oven and roast for 10 minutes while you make the sauce.
   
   If potatoes are in the pan, stir once halfway so they brown evenly.
5. Make the Garlic Parmesan Sauce (10 minutes):
   
   Reduce heat to medium. Add remaining 1 tablespoon (14g) butter to the skillet. Sauté garlic for 1 minute, stirring constantly, until fragrant (don’t let it brown—it’ll taste bitter). Pour in chicken broth, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly. Stir in heavy cream, bring to a gentle simmer, then turn off the heat. Whisk in grated parmesan until smooth and creamy.
   
   If the sauce looks thin, simmer gently for another 1-2 minutes. If too thick, add a splash of broth.
6. Combine & Bake (20 minutes):
   
   Nestle seared pork chops back into the skillet with the potatoes. Spoon sauce over everything. Move skillet to the oven (or transfer everything to a baking dish, cover with foil). Bake for 18-22 minutes, or until pork chops reach 145°F (63°C) internally and potatoes are fork-tender.
   
   Check at 18 minutes—bone-in chops may take a bit longer. If potatoes need more time, remove pork and keep warm.
7. Garnish & Serve (2 minutes):
   
   Sprinkle with chopped parsley and extra parmesan. Let pork chops rest for a couple minutes before serving.
   
   Sauce will thicken as it cools—give it a stir before spooning over the finished dish.

Efficiency Tip: While the potatoes roast, prep your sauce ingredients and set the table. That way, everything comes together seamlessly.

Cooking Tips & Techniques for the Best Pork Chops

• Don’t Overcook the Pork: Pork chops dry out fast past 145°F (63°C). I use an instant-read thermometer for perfect results every time. If you don’t have one, poke near the bone—the juices should run clear, not pink.
• Sear for Flavor: A deep, golden crust adds tons of flavor. Don’t crowd the pan; work in batches if needed. I learned the hard way—a packed skillet means steamed, not seared, pork.
• Deglaze for Extra Depth: After searing, use the chicken broth to scrape up the brown bits (fond) from the pan. It’s literal flavor gold!
• Cheese Matters: Freshly grated parmesan melts smoother and infuses the sauce. Pre-shredded cheese sort of… clumps. If that happens, whisk vigorously off the heat.
• Keep the Cream Sauce Gentle: Boiling can make it grainy. Simmer softly, then whisk in parmesan off the heat for silkiness.
• Potato Perfection: If your potatoes are larger, cut them smaller for even roasting. If you’re short on time, microwave them for 3 minutes before roasting to jumpstart the process.
• Make Ahead: You can prep the potatoes and even sear the pork in advance. Just bring everything to room temp before finishing in the oven.

I once tried to rush things by cranking up the heat—ended up with burnt garlic (yuck). Lesson learned: gentle heat for the win. And honestly, don’t be afraid to spice it up; a little cayenne or smoked paprika in the sauce is fantastic if you’re feeling adventurous.

Variations & Adaptations

• Low-Carb Option: Swap potatoes for cauliflower florets or thick-cut zucchini. Just roast them the same way—the creamy garlic parmesan sauce makes any veggie irresistible.
• Dairy-Free Adaptation: Use coconut cream or unsweetened oat cream and a vegan parmesan. It won’t be 100% the same, but you’ll still get a rich, satisfying sauce. (I tried this for a lactose-intolerant friend, and it was a hit!)
• Spicy Garlic Parmesan Pork Chops: Add 1/2 teaspoon crushed red chili flakes to the sauce for a little kick. My husband swears by this version for “grown-up” heat.
• Seasonal Veggies: In summer, toss in halved cherry tomatoes or green beans with the potatoes. In fall, try cubed butternut squash.
• Chicken Variation: Use boneless, skinless chicken thighs or breasts instead of pork chops. Adjust cooking time—chicken usually cooks a bit faster.
• Gluten-Free: Good news—this recipe is naturally gluten-free! Just double-check your broth and parmesan labels to be sure.

Personally, my favorite twist is using sweet potatoes instead of regular potatoes and adding a squeeze of lemon to the sauce for brightness. If you try something new, let me know—I love hearing your adaptations!

Serving & Storage Suggestions

Serving: These creamy garlic parmesan pork chops with roasted potatoes are best enjoyed fresh from the oven, piping hot. I love to serve them with a crisp green salad (arugula with lemon vinaigrette is a great match) or simple steamed green beans. Want to get fancy? Add a glass of chilled white wine or sparkling water with lemon.

Presentation: Arrange the pork chops on a platter, spoon the sauce over, and scatter potatoes around. Sprinkle with fresh parsley and extra parmesan for a restaurant-worthy look. Honestly, it’s a showstopper for guests but feels like pure comfort for a family dinner.

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, but loosens up when reheated. For longer storage, freeze pork chops (without potatoes) in sauce up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Gently reheat in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. The microwave works in a pinch—just go slow and cover so the pork doesn’t dry out.

The flavors deepen as they sit, so leftovers are just as tasty the next day (sometimes even better!).

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 4 servings):

• Calories: 600
• Protein: 40g
• Fat: 34g
• Carbohydrates: 32g
• Fiber: 4g

Health Benefits: Pork chops are a lean protein source, and using fresh potatoes provides fiber, potassium, and vitamin C. Garlic is known for its immune-boosting properties, while parmesan adds calcium and umami. If you’re watching carbs or dairy, the variations above make this meal flexible for your needs.

Allergen Note: Contains dairy. For nut allergies, double-check cheese and broth ingredients. This recipe is naturally gluten-free and egg-free.

I love how this dish strikes a balance—rich and comforting, but still packed with real-food goodness. It’s honestly one of those meals that leaves everyone satisfied, body and soul!

Conclusion

If you’re looking for an easy weeknight dinner that feels a bit special, these creamy garlic parmesan pork chops with roasted potatoes are a total winner. The simple, honest flavors make it a family favorite, while the creamy sauce and crispy potatoes turn it into serious comfort food. Plus, you can adapt it for different diets, seasons, and tastes without losing what makes it so delicious.

I always come back to this recipe when I want something both cozy and impressive (with minimal cleanup!). Give it a try, play around with the variations, and make it your own. I’d love to hear your tweaks—did you go spicy, dairy-free, or sneak in extra veggies?

So go on—grab some pork chops and potatoes, and treat yourself to a dinner that’s as easy as it is memorable. Don’t forget to drop a comment, share your version, or tag me if you post pics online. Happy cooking, friends!

Frequently Asked Questions

Can I make creamy garlic parmesan pork chops with chicken instead?

Absolutely! Substitute boneless, skinless chicken breasts or thighs. Just adjust the baking time—chicken will cook a bit faster, so check for doneness after 15 minutes in the oven.

What if I don’t have an oven-safe skillet?

No worries! Sear the pork chops and make the sauce in a regular skillet, then transfer everything to a baking dish before roasting in the oven. It works just as well (and I’ve done it many times).

Can I use bone-in pork chops for this recipe?

Yes, bone-in pork chops work beautifully and stay extra juicy. You may need to add a few more minutes to the baking time—check for an internal temp of 145°F (63°C).

How do I prevent the cream sauce from curdling?

Keep the heat gentle when adding cream and parmesan, and avoid boiling the sauce. Whisking in the cheese off the heat helps keep things smooth and velvety.

Are there make-ahead options for this recipe?

Definitely. You can prep and season the potatoes and pork ahead of time, even sear the pork chops and refrigerate. Just bring everything to room temperature before assembling and baking when you’re ready for dinner.

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