1-Getting started with garlic parmesan pork chops: Begin by pounding the pork chops with a meat mallet to make them tender and even. This helps the seasoning soak in and keeps the meat juicy throughout cooking.

2-Season: Next, season both sides of the pork chops with salt, pepper, and 2 teaspoons Italian seasoning, then let them sit at room temperature for 35 to 45 minutes. This rest time works wonders for flavor and juiciness, as it allows the salt to draw out and redistribute moisture. While that’s happening, mix the sauce ingredients in a separate container: 1 cup chicken broth, ¾ cup beef broth, ¼ cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ chicken bouillon cube, and ½ teaspoon each of onion powder, oregano, basil, and parsley.

3-Coat and sear: Once ready, sprinkle ¼ cup flour over the pork chops and rub it in for a nice coating. Heat 1-2 tablespoons olive oil in a skillet over medium-high heat and sear the pork chops in batches until they’re golden brown, then set them aside. Turn off the heat, add ¾ cup dry white wine, and scrape the pan to pick up all those tasty bits before bringing it to a gentle bubble and reducing by half.

4-Prepare sauce: Add 4 cloves minced garlic and cook until the liquid reduces by half, then stir in 3 tablespoons butter and 3 tablespoons flour to thicken. Gradually add the sauce mixture in small splashes while stirring, bring it to a boil, and simmer for 8 to 10 minutes. Lower the heat, mix in ½ cup freshly grated Parmesan cheese, and if you like, add 2 teaspoons fresh lemon juice for a bright finish.

5-Finish and serve: Finally, return the pork chops to the skillet, spoon the sauce over them, and heat through for 3 to 5 minutes. Garnish with parsley and serve with veggies and potatoes for a complete meal. For more ideas on pairing, you might enjoy our strawberry shortcake recipe as a sweet follow-up dessert.