Next, I reduce the heat to medium and add the butter and minced garlic. This is my favorite part! The butter helps create a rich sauce while the garlic adds that irresistible aroma. I cook this mixture for an additional 2 minutes, making sure to spoon the melted butter over the pork chops for even more flavor. Once the garlic is fragrant and starting to soften, I sprinkle the shredded Parmesan cheese over the chops, allowing it to melt into a gooey, cheesy layer.
After the cheese is melted and bubbly, I check the internal temperature of the chops. For those perfect results, I always aim for 145°F. If they’re not quite there yet, I pop the skillet in a preheated oven at 400°F for a few minutes until they reach the desired temperature. Once done, I remove the skillet and let the chops rest for 5 minutes. This step is so important—trust me! It helps the juices redistribute, resulting in tender, juicy pork.
Pro Tips for Best Results
I learned a few tricks while perfecting this recipe. First, let your pork chops sit at room temperature for about 30 minutes before cooking. This helps them cook evenly and reduces that dreaded chewiness! I’ve also experimented with different cheeses, and while Parmesan is traditional, a mix of mozzarella and cheddar gives a fantastic melty texture if you’re craving more cheese.
When it comes to searing the chops, don’t rush the process. A good sear creates a beautiful crust, which seals in flavors and moisture. It’s also key to use a hot skillet; I’ve found letting the pan preheat for a full 5 minutes really makes a difference. Lastly, don’t skimp on the resting time after cooking. It’s hard to wait, but it’s worth it!
Common Mistakes to Avoid
One mistake I made at first was overcrowding the skillet. It’s tempting to throw all the pork chops in at once, but doing so can lead to steaming instead of searing. I learned the hard way that it’s better to cook in batches for that perfect brown crust. Another pitfall? Not checking the internal temperature! It’s vital for both safety and taste—nothing worse than an overcooked, dry pork chop.
Sometimes, people skip the resting step, but letting the chops relax after cooking is crucial for juicy, tender meat. I learned that when I cut into a chop too soon, all the delicious juices ran out, leaving me with a sad, dry bite. Also, watch the garlic closely; there’s a fine line between perfectly golden and burnt, so keep a close eye on it as it cooks.