These Garlic Parmesan Pork Chops Are All About the Sauce

Okay, folks, listen, if your pork chops are dry, I'm gonna fix that for you today. I'm gonna show you guys how to make a creamy garlic parmesan pork chop that is tender, juicy, and packed with flavor. And guess what? We're doing it my way. Let's get it. Okay, so everything that you guys are seeing right here in front of me, if the camera backs up and can picture it all, that's everything. That's all that you need. And don't forget the full ingredient list is on my website, smokingandgrillingwithab.com. And that's w-i-t-a-b.com, right? So listen, this is what I'm doing. I got me a little small bowl. I'm gonna take these seasonings right here, right? We put all of this in here, right? I'm gonna give this a pinch of, you know, a generous pinch of salt. That's kosher salt. And I'm gonna hit it with this black pepper. This is what we're gonna put on the, you know, the pork chops, right? Soon as I get this mixed, I'm gonna go ahead and put some heat underneath my cast iron skillet. And these are bone-in. I got another batch to do that are boneless. Now, anything that you guys see me do when it comes to dishes, I got my hot soapy water right here to my left, right? Let me just go ahead and do it old school because I don't have my whisk. We'll just go ahead and just mix this up and get this all combined. And what we're gonna do is just season both sides of the pork chop. Now, these are about an inch and a quarter thick, folks. That's a good thickness right there. Inch is really perfect for me. They cut them just a little bit thicker. I did ask for an inch and a quarter, but they did exactly what I asked for, right? So now we'll just use this ham here, right? I'll just put this over here. I like to get it all seasoned. When you get them custom cut from your butcher, or if you guys got the skills to do them yourself, or maybe you got a slicer at your pad, you know what I mean? However, one of the things is it gives you a nice, you know, good cooking, you know, surface to touch that hot skillet, right? Now, I'm gonna take this other hand, right? And what we're gonna do is we're just gonna mash, right? Okay, so look, I'm gonna be using my stove today. I got ready to check my canisters of gas. Hell, I'm super low, right? There's nothing wrong with me doing it on the stove. No way. This is the way 90% of y'all gonna do them anyway. So listen, I got extra virgin olive oil. I'm gonna go ahead and just add a little bit in here, right? We just put that down. I'm gonna let this come up to temp. What I did was I started heating up my cast iron to get heat, you know, throughout before I even added to that. It's already nice and hot. It should be getting ready to puff a little smoke in just any second. And then all we gonna do is, now if you guys pay attention, look at this right here. These are seasoned right. I even seasoned on the side, right? Nice and they flat, right? So now we're gonna grab this here and I'm gonna make sure I got enough room. I'm gonna add this to it and just keep it right over there. And look at that. That's some meat. That's beauty right there. All right. So look, I already picked these up. Now I don't think I was clear in the very beginning for a pork chop to this, you know, this thickness is really about getting that sear on here, right? And then we want to cook it just a little bit, right? So I just go about three to four minutes on each side. Now I got it sitting up like that because I want to get the bone. You see that? I'm looking at this right here. All right. I'm gonna put that back down. You see this right here? We want to go ahead and stand him up too. All right. So I'll just stand him up like that and we'll let him work. Don't forget this is the gas stove, right? So the heat is concentrated right there. So right now we'll just let that go and then I'm gonna sear a little bit of this too. We just want to cook it and render down a little bit of that fat and we want to get some more color. Like look at this one on this side. That's what you want to get folks. And then you pay attention. If you look in there, look at all of the bits in there. When I hit it with that garlic and that butter, we pick up them brown bits. Yes, sir. All right. So now we take a look. Oh yeah. This is what we want to have. Just to get a little bit of color on there. I'm gonna take this one off. Yes. That one's good. Let me get this part right here. Then we'll just take these out. Now, first thing I'm gonna do, these are nice thick chops right here. I'm gonna go ahead and turn this down on super low. We want to let that cool just a little bit. Next, we're getting ready to get our butter. All right. So now I'll raise it up to a medium heat. I just wanted my cast iron to cool off just a little bit, right? Now I'm gonna come with my butter. All right. It's still a little bit warm, but you know, this butter will be helped protected by, you know, the olive oil that we put in there and some of that, you know, pork chop. So we just go ahead and do this. Now this will help pick up all of the brown bits and all of that that's in here. Right. So we got that going. My butter is still melting. We don't have nothing to land our garlic, you know, our minced garlic on. So I went ahead and turned my fire off. Just giving you guys a pro tip and towards the edge of where it would be the coolest. Right. So let's go ahead and get these over here while the fire is off. We don't want to burn the garlic, right? So we got that. Let's go ahead and get some more garlic. Now, I did say this is garlic parmesan, right? So, you know, we got to have some garlic in there, but you see how I'm protecting that garlic, folks. All right. Now I got the garlic in here. Now we just move this around like this. Got it on low, right? The pan carried a lot of heat. That's what we love about the cast iron, right? So we're going to go ahead. This only goes for about 30 seconds, right? Look at this right here. It's picking up all of that. Look, I pulled it back. You can see it's picking up all of the bits. Now what I'm going to do is I'm going to go ahead and add, you know, my stock. Stock or broth, folks. Most of the time I try to use stock, right? Now I want to bring this up to a simmer. I'm going to raise my fire up to a medium, you know, medium flame underneath. If we stop for a second, yeah, there we go. And that's how it should look, folks. Then it's nice and smooth. Look, see that? Picking up all of the fine at the bottom, or should I say has picked up. All right. So once we get it to, you know, a nice simmer going, now I'm going to take the rest of my ingredients and add that. I'm going to start with my heavy cream, right? You guys want to use a spatula, you know, a rubber spatula so you can get in here and get it all. That's the, you know, all the residue that's on the side, you want to get it all in there. Since we took the time to measure, why not just get it all, as much of it as possible, right? Now this will come back up to a simmer in just one second. It kind of like cools it off once you add that, right? And then we add just the rest of our ingredients. Just get that design. Look at that. The key is just patience, trust in the process, and letting that low fire, that low flame underneath, it'll get you there. You know what I mean? We just take our time. Half the battle is, you know, taking our time, cooking with the proper temperatures and anyone you knew, you know what I mean, to take that nervous factor out. Just if you start off low, it will eventually get you there. Now for them chili flakes. Kind of have a little bit of something to just say hello. It's got a little bite. Next, we're going to just hit it with a pinch of salt, a little pepper, and we're going to let this simmer for a few minutes. Now, once you've got everything mixed, I just added my salt and pepper to it. I actually tasted it. Remember, taste as you go, folks. As soon as I tasted it, tell me I was spot on, right? So we're going to let this simmer just for about two or three minutes. Meanwhile, I'm going to come to my Parmesan and I'm going to go ahead and grate. Fresh is always better, folks. Remember that. If you can, avoid using the, you know, the shredded cheese that's bought. This right here will come out way better, melts better, and all of that. So you guys can just see. Oh, now it's been about four minutes. If I stop, you'll see it'll come back. It was just rolling. Let me see. Am I that long? We just let it roll for about four minutes. Actually, it was four minutes, right? Exactly right on the money, right? So now I'm going to bring the parm into play. Take a little bit of this and what we're going to do is I'm going to turn this down to super low. Right now we got a lot of heat, right? So we just go ahead and mix this in here like that. Just a little bit at a time. I got it on super low. This burner right here goes so low it's almost like it's not on. We'll just let the heat inside of here, you know, help melt it. And that's kind of like the key, folks. Not too much heat, right? We just want to look just like you see. You can see the herbs in the inside of that. You know what I mean? Oh my goodness. Now, once this doesn't display any lumps, it's nice and smooth, right? I'm going to leave it alone for a second at this low temperature. I'm going to raise it up just a little bit, but it's still on low. I just want to let it go for about two minutes, right? This is done properly. You guys just follow this, you know what I mean? Remember, we don't need a lot of heat. All right. So after about two minutes, I went about three. You can see the thickness is still, you still can pour. Oh yeah. And I just tasted this folks. You know what I mean? This is right on the money. Remember, we always like to taste as we go, right? So we'll leave that there like that. Now we're going to reintroduce these pork chops, right? Look at that there. Now let me get a spoon and we're going to spoon some of this sauce on top, put a lid on there and let it cook for about, I don't know, about four minutes and then we'll test it. You're not, I got that in there. Now what we want to do is just, you see what I'm doing here, folks? Yes. Talk to me folks. I know y'all right now saying, man, I know I wish y'all, y'all could have some of these, huh? I'm going to cover this loosely. You know what I mean? All you got to do is get some foil and put it over the top. You can put a top on here. That's what I'm getting ready to do. And I'm going to just leave it vented a little bit. Just make sure you are nice and low and you'll come out with something just like this folks. Now we only going to go until we get to 145, right? Remember this is pork chops, 145. Okay. Now look, I just checked these. These is perfect. One was at 144 and the other one was at 149, you know? So remember 145 and they'll stay juicy. All right. Now I'm going to take this. Oh yeah. See why we put that cut on there? You see all of this right here? Who said they want to put that over some rice or some mashed potatoes? To be honest with you, I put this over my, you know, my veggies too. Anyway, let's go ahead and get these out of here and let's put these on a plate. So listen, I let these pork chops rest. You know what I mean? Which one do I want to get? I guess I'll get this one right here. I let these rest for about, almost about five minutes, you know? So I'm going to take this here. Oh, and then we're just going to add it right over there like that. Now you guys come on in and take a look at this right here. Now remember you can do rice, you can do mashed potatoes. I think gravy will hit just right too, right? So now let's bring this back over here. Because I was telling you guys, I want to make sure we get some of this right here, because this sauce right here is everything. Now I don't know if you guys have been following everything I've been doing as of late. I just made some green beans and potatoes and don't know. You know, usually when I cook, it don't last long folks. And I'm going to be true to what I, well, I got to take a picture of it. I was going to be true and put some sauce on, you know, on my green beans. But you see the green beans, the onions, you can even see the seasoning on there. But that there, that's a real meal right there. And you can see, I hadn't really messed with it. Now it's time for me to go ahead and get a bite, right? So let's just go in here. You know what I mean? And get us a little bit. That's a nice thick chop. Oh my goodness. And if you guys didn't know, pork chops are like my favorite, smothered. You know, like this right here is considered to be smothered too. This is really, really good. You know what I mean? I'm trying to like be calm. You know what I'm saying? Trying to play it cool. You know what I mean? Just keep it real with y'all. But look, it's time to eat. If you want to come in here and take a look at like what it looked like. Look at the, look at the garlic, the butter garlic sauce. You see that right there? You can see the parm on there. Hey, I'm going to hit y'all with this. Bon appetit. Now this is good. This is ripe. Got to give me some veggies. You know, veggies were good with the rice too. Remember mashed potatoes, rice and gravy. It don't take long. All the way down to the scrapes. Now you guys let me know what else would you have done. I know some of you guys are team rice and then some of you guys are team mashed potato. I promise you this gravy that come up off of these pork chops, you know, that butter and that garlic, you know, on top of the rice is fire. I can only imagine what it's like when you do it with your, you know, mashed potatoes. Now, if you're new to my channel, let me just take this time to say, Hey, thank you for watching this video. Don't forget to like smash that subscribe button and tell everybody out here. There's a channel out here simplifying these recipes and taking the mystery out of cooking. You know what? I ain't got nothing else to say because I done ate my belly full. Guess what folks? I'm out. Peace.