These garlic Parmesan pork chops are roasted entirely on one sheet pan alongside tender mushrooms with a creamy garlic Parmesan sauce spooned on top.
Sheet pan dinners, assemble!! It’s time for yet another winner to add to your dinner rotation.
These pork chops are just about the easiest dinner ever and cooked to absolute juicy perfection alongside tender mushrooms with creamy sauce draped on top.
Just one of a billion reasons why this is about to be your new favorite dinner.
No pan searing or messing around with multiple steps today! We’re letting the oven take care of the pork + mushroom business and while that bakes you’ll have plenty of time to whip up a quick garlicky Parmesan sauce on the stovetop.
Hello, dinner QUEEN.
These Pork Chops feature…
- Perfectly tender and juicy pork chops
- Soft roasted mushrooms
- A rich Parmesan cream sauce
- Roasted entirely on one sheet pan and ready in 30 minutes
Making the Pork Chops
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pork chops
- Mushrooms
- Olive oil
- Unsalted butter
- All-purpose flour
- Garlic
- 2% or skim milk
- Parmesan cheese
- Parsley
Choosing Your Pork Chops
For this recipe you will need 4 thick-cut bone-in pork chops. To prep pork chops for roasting, pat them dry and trim any excess fat off the outside.
Boneless pork chops will also work for this recipe, however, be aware that they will cook much faster than bone-in. Always use a kitchen thermometer to test the internal temperature of meat and aim for 140F for pork chops.
Tips for Perfect Sheet Pan Pork Chops
- Roast pork and mushrooms at 425F – this high temperature will crisp up the outside of the pork and mushrooms and cook them quickly.
- Make a roux for sauce – cook butter, garlic, and flour together over medium heat until golden brown to make the base for the Parmesan sauce.
- Add Parmesan to sauce off-heat – this will keep the cheese from burning.
- Top pork with sauce after baking – drizzle the warm sauce over pork and mushrooms after roasting to prevent the sauce from breaking.
Recipe Variations
Try these ideas for a different twist on these pork chops.
- Use chicken instead of pork – boneless chicken breasts or thighs will work in place of the pork chops, however, be aware they will take a bit longer to cook than the pork. If you find that the mushrooms are done before the chicken, remove them from the pan and continue roasting chicken until it reaches 165F.
- Try a different cheese – try asiago, sharp cheddar, or gouda.
- Use different veggies – try roasting sweet peppers, carrots, green beans, or zucchini alongside pork.
Serving Suggestions
This pork goes great alongside buttered noodles, mashed potatoes, or a big green salad. Crusty bread is also great for mopping up all that wonderful sauce!
These pork chops will quickly become a part of your regular dinner rotation! It’s really hard to beat the fact that they’re roasted entirely on one sheet pan and that creamy Parmesan garlic sauce just seals the deal.
Sheet pan dinners for life!!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these pork chops made step-by-step on Google web stories.
More easy sheet pan dinners to make next!
Sheet Pan Garlic Parmesan Pork Chops and Mushrooms
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Ingredients
- 4 thick-cut bone-in pork chops (about 2 lbs)
- Salt and pepper to taste
- 1-1/2 lbs baby bella mushrooms, stems removed
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3 medium cloves garlic, minced
- 1 cup 2% or skim milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 425F. Lightly grease a large sheet pan and arrange pork chops in center. Rub with 1 tablespoon olive oil and season all over with salt and pepper. Arrange mushrooms around pork chops on pan and toss with remaining 1 tablespoon olive oil, salt, and pepper.
- Roast the pork chops and mushrooms at 425F 15-20 minutes until pork registers 140F and mushrooms are tender. Remove from oven and set aside for a moment.
- Melt butter in a small skillet over medium heat. Add flour and garlic and cook 1-2 minutes until fragrant. Slowly whisk in milk and bring to a low simmer over medium heat until sauce is thickened. Remove from heat and whisk in Parmesan and season with salt and pepper to taste.
- Drizzle garlic Parmesan sauce over pork chops and mushrooms and top with fresh parsley. Serve warm and enjoy!
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