Do you ever have a random “ah-ha” moment when trying to figure out what to make for supper, well that’s exactly how these Creamy Parmesan Pork Chops came to be! No need to stand at the grill in the middle of Iowa winter to get a juicy flavorful pork chop with this recipe!
But first, an update! Life has actually slowed down for our family! Most of you know by now that we live sports season to sports season during the school year and we are in that happy month-long sabbatical from sports currently! It’s the down-time between basketball and track! (Don’t worry, our first track meet is March 14th, so it’s literally only a month long!) This means with less running, we get more time at home, more time together as a family! T and I spent a warm 4 days in Branson a couple weeks ago. We took R and a friend to an Iowa State basketball game recently, while M and I have played many games of Skip-Bo! It’s all been bliss!
With the extra time at home, my mind is free to wonder and be creative with cooking, plus I have the time! So, enter these Creamy Parmesan Pork Chops! Recently while trying to figure out what to make for supper, my mind began to wonder. Both T and I really enjoy a good rib-eye pork chop, but since a blizzard was forecast for last weekend, I knew T wouldn’t be grilling them! Traditionally chops in the house are not popular at our house because they are either deemed with no flavor or too dry!
The Recipe
So, here we are a few days later and we now have one of our new favorite ways to enjoy a nice pork chop!
- 2 boneless rib-eye pork chops
- 2/3 cup bread crumbs
- 4T Parmesan cheese, divided
- 4 ounces cream cheese
- 1/2 teaspoon Italian seasoning
- 1/4 cup chicken broth
- 2T olive oil, divided
- 1 egg
- 1/2 cup milk
- salt
- pepper
- garlic powder
- asparagus
- For the breading:
- Combine the bread crumbs and 2 tablespoons Parmesan cheese and season with salt and pepper.
- Whisk together the egg and milk to make an egg wash
- Coat the pork chops in the bread crumbs, dip into egg wash, and then back into the bread crumbs.
- On medium to medium high heat, fry the pork chops in 1 tablespoon olive oil on both sides.
- Transfer to a 350 degree oven to finish cooking.
- For the sauce:
- Soften the cream cheese in the microwave and then add the chicken broth, pepper, 2 tablespoons Parmesan cheese, and Italian seasoning whisking together until well blended.
- Set aside.
- For the asparagus:
- Lightly coat a pan with olive oil and spread asparagus spears in a single layer, spring with salt, pepper, and garlic powder and place in the oven for roasting.
- Once the pork chops are thoroughly cooked, remove from the oven and pour the Parmesan sauce over and return to the oven until the sauce is bubbly.
- To play, place asparagus spears on the bottom, place pork chop on top, and then top with the amount of sauce of your choosing
Cooks Thoughts
There are a few steps to this recipe, but I guarantee it is worth it! Frying the pork chops and baking them uncovered int he oven keeps the crispiness of the crust and seals in the flavor! Some of the best things about this recipe is the combination of the juicy pork chop, the freshness of the roasted asparagus, and the creamy sauce! T, of course, didn’t eat his with the asparagus, but the combination is perfect in my mind! The other fantastic thing about this recipe is that each person can have as much or as little of the sauce as they want!
Looking for another pork chop recipe? Check out my recipe for Beer Soaked Porkchops!
