I very much believe you can put a parmesan cream sauce on just about anything and it will be amazing! These Peppercorn Crusted Pork Chops with Creamy Parmesan Sauce are no exception. The pork chops are tender and crusted with our peppercorn heavy Chop House Blend and nestled into a creamy peppercorn sauce. This is a super simple one-pan recipe that works with ant protein.
TL;DR (Quick Recipe Overview)
Recipe: Peppercorn crusted pork chops
Ready In: 30-40 minutes
Difficulty: easy & forgiving!
Serves: 4 servings
Staple Ingredients: thick cut pork chops, parmesan cheese, heavy cream, Hearty Life Chop House Blend, butter
What Makes It Special: not only can these be made in one-pan, but they only use one seasoning also! Our Chop House blend is heavy on peppercorn, garlic, thyme, onion, and sea salt. We heavily coat the chops in seasoning and pan fry them, then make the parmesan sauce right in the same pan to get all those good flavors. Return the chops to the pan to finishing cooking in the cream sauce!
The secret to that bold steakhouse crust is a generous layer of freshly cracked pepper from our Chophouse Blend. Instead of juggling individual jars of garlic powder, onion, herbs, and pepper, this blend gives you balanced, savory depth in one step. It’s designed specifically for chops, steaks, and any cut that deserves a proper crust.
More Pork Recipes
Key Ingredients
- Thick-Cut Boneless Pork Chops: Look for chops about 1 to 1½ inches thick for the best results. Bone-in works as well, just adjust cook time slightly.
- Chophouse Blend: Creates a bold, steakhouse-style crust without needing additional seasoning. Press it firmly into both sides so it adheres and forms a flavorful sear.
- Unsalted Butter: Adds richness and forms the base of the pan sauce. Salted butter can be used, just taste before adding any extra salt.
- Fresh Garlic: Freshly minced garlic gives the best flavor. Garlic paste can work in a pinch, but fresh delivers better depth.
- Chicken Stock: Used to deglaze the pan and lift the browned bits from the skillet. Low-sodium is ideal so you can control the final seasoning.
- Heavy Whipping Cream: Creates a silky, rich sauce that coats the back of a spoon. Half-and-half can be used for a lighter option, though the sauce will be thinner.
- Cornstarch + Water: Mixed together to create a slurry that gently thickens the sauce. You can skip this if you prefer a looser, naturally reduced sauce.
- Parmesan Cheese: Freshly grated melts more smoothly and prevents a grainy texture in the sauce.
- Fresh Parsley: Optional, but adds a pop of color and brightness to balance the richness.
How to Make The Peppercorn Pork
Let’s talk a little about how to make the one-pan creamy pork chops (The printable instructions are in the recipe card below.)
Quick overview:
- Season pork chops
- Pan fry, remove from pan, set aside.
- Prep sauce, return pork to pan.
- Finish cooking and enjoy!
- Pat pork chops dry and heavily season each side with the Chop House Blend, set aside.
- Heat a large skillet over medium-high heat. Melt butter then add in the seasoned pork chops in a single layer. Keeping the heat high, cook for 3-4 minutes per side or until a nice crust forms. Flip and cook for another 3-4 minutes. Transfer to a plate.
- Add in the remaining butter and allow to melt. Add in the fresh garlic and remaining Chop House blend, sauté for 1-2 minutes or until fragrant. Add in the chicken stock and scrape any bits off of the bottom of the pan. Reduce heat to medium.
- Pour in the heavy cream and stir to combine. Combine the cornstarch and water, mix into the sauce. Stir in the parmesan, allow to simmer for 3-4 minutes until the sauce begins to thicken. Add the pork chops back in. Let everything simmer together for a few more minutes or until the pork chop temp at an internal temperature of 145 degrees F.
- Serve pork chops as is or over noodles or mashed potatoes and spoon over the cream sauce. Garnish with parsley and enjoy!
Rachel’s Chef Tips
• Season heavily: Chophouse Blend is designed to build a flavorful crust. Press it firmly into the pork so it adheres and caramelizes as it sears.
• Let the crust form before flipping: If the pork sticks, it’s not ready to turn. When a proper crust forms, it will naturally release from the pan.
• Use a meat thermometer: Pull the pork at 140 to 145°F and let it rest. Residual heat will finish the cooking and keep it juicy.
• Taste before adding extra salt: Chophouse Blend and parmesan both contain salt. Always taste the sauce first before seasoning further.
• Finish with a touch of acid if needed: If the sauce tastes too rich, a tiny squeeze of lemon at the end can brighten everything without making it lemony.
Peppercorn Crusted Pork Chops with Creamy Parmesan Sauce
Equipment
Ingredients
- 1 1/2 – 2 pounds Thick cut pork chops, boneless
- 3 tbsp Chop House Blend
- 4 tbsp Unsalted butter
- 3-4 cloves Fresh garlic , minced
- 1/4 cup Chicken stock
- 1 cup Heavy whipping cream
- 2 tsps Cornstarch , + 1 tbsp water
- 1/4 cup Parmesan cheese, shredded
- Fresh parsley, for garnish, optional
Instructions
- Pat pork chops dry and heavily season each side with the Chop House Blend, set aside.1 1/2 – 2 pounds Thick cut pork chops, 2 tbsp Chop House Blend
- Heat a large skillet over medium-high heat. Melt butter then add in the seasoned pork chops in a single layer. Keeping the heat high, cook for 3-4 minutes per side or until a nice crust forms. Flip and cook for another 3-4 minutes. Transfer to a plate.2 tbsp Unsalted Butter
- Add in the remaining butter and allow to melt. Add in the fresh garlic and remaining Chop House blend, sauté for 1-2 minutes or until fragrant. Add in the chicken stock and scrape any bits off of the bottom of the pan. Reduce heat to medium.1 tbsp Chop House Blend, 2 tbsp Unsalted Butter, 3-4 cloves Fresh garlic , 1/4 cup Chicken stock
- Pour in the heavy cream and stir to combine. Combine the cornstarch and water, mix into the sauce. Stir in the parmesan, allow to simmer for 3-4 minutes until the sauce begins to thicken. Add the pork chops back in. Let everything simmer together for a few more minutes or until the pork chop temp at an internal temperature of 145 degrees F.1 cup Heavy whipping cream, 1/4 cup Parmesan cheese, 2 tsps Cornstarch
- Serve pork chops as is or over noodles or mashed potatoes and spoon over the cream sauce. Garnish with parsley and enjoy!Fresh parsley
Notes
- Season generously with Chophouse Blend.
This blend is designed to create bold, steakhouse-style flavor. Don’t be shy, press it firmly onto both sides so it forms a flavorful crust as it sears. - Pat the pork dry before seasoning.
Removing excess moisture helps the seasoning adhere and allows the chops to develop a deep golden crust. - Use a hot skillet.
Let your pan fully preheat before adding oil and pork. A proper sear locks in flavor and creates that beautiful caramelized exterior. - Don’t move the chops too soon.
Once they hit the pan, leave them undisturbed for several minutes so the crust can develop properly. - Build the sauce in the same pan.
After removing the pork, deglaze the skillet and scrape up the browned bits. That’s concentrated flavor from the Chophouse seasoning and sear. - Simmer gently when adding cream.
Keep the heat moderate to prevent the sauce from separating. - Use freshly grated parmesan.
Fresh parmesan melts smoothly and gives the sauce a silky finish. - Let the pork rest before serving.
Resting for 5 minutes keeps the chops juicy and tender.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Frequently Asked Questions
Thick-cut boneless or bone-in pork chops work best. Look for chops that are about 1 to 1½ inches thick so they stay juicy.
Start with thick chops, avoid overcooking, and let them rest before slicing. Pork is perfectly cooked at 145°F internal temperature followed by a 5-minute rest.
You can, but they cook very quickly and are easier to overcook. Reduce the searing time and monitor the internal temperature closely.
Chophouse Blend brings a balanced, steakhouse-style seasoning that creates a bold crust without needing additional pepper. It enhances the pork while allowing the creamy parmesan sauce to shine.
The pork chops are best freshly cooked. You can prepare the sauce ahead and gently reheat it, then sear the pork just before serving for best texture.
Helpful Recipe Tools
This post may contain affiliate links, please see my privacy policy for details.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
